Spinach and Ricotta Ravioli

Courtesy Chef Kelsey Banfield

Spinach & Ricotta Ravioli with Balsamic Browned Butter
Using wonton skins, ravioli are easy and fun to make during naptime. Once I assemble them I let them dry on the countertop for the afternoon until it is time to cook them for dinner.
Makes 4 servings
Naptime Stopwatch: 25 minutes prep time, 10 minutes cook time

-1 (10-ounce) bag frozen chopped spinach, thawed and drained
-1 cup (8 ounces) ricotta cheese
-1/4 cup (1 ounce) freshly grated Parmesan cheese
-1 tablespoon finely chopped fresh parsley
-1/2 teaspoon kosher salt
-1/2 teaspoon freshly ground black pepper
-40 wonton skins, thawed if frozen
-4 tablespoons (1/2 stick) unsalted butter
-1 teaspoon balsamic vinegar

1. In a medium bowl, mix together the spinach, ricotta, Parmesan, parsley, salt, and pepper.
2. Arrange 20 of the wonton skins in rows on ungreased baking sheets. Spoon 1 heaping tablespoon of the ricotta mixture into the center of each wonton. Fill a small bowl with water and use a small brush or your fingertip to brush the water around all four edges of each wonton skin. Top each wonton with a second wonton skin and press down firmly with your fingertips, then crimp the edges with a rolling crimper or the tines of a fork to seal in the ricotta mixture. Use your fingers to ensure that each one is tightly sealed. Let the ravioli stand at room temperature for at least 30 minutes to dry.
3. Bring a large pot of salted water to a boil and cook the ravioli in two batches, making sure they don’t stick together in the water. Boil each batch for about 5 minutes or until the raviolis are translucent and float to the surface, then transfer them to a serving dish.
4. While the last batch is cooking, melt the butter in a small skillet over medium heat. Allow the butter to warm until it is bubbly and turns a golden brown with a nutty fragrance, about 2 to 3 minutes.  Keep swirling the pan so that the milk solids don’t burn.  Remove the browned butter from the heat and whisk in the balsamic vinegar. Drizzle over the ravioli, toss gently to coat, and serve.

Make-Ahead Tips: After the ravioli have dried on the counter for about 5 minutes, they can be stored in the refrigerator on a baking sheet covered with plastic wrap until you are ready to cook them. They can be stored like this for up to 1 day.

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