For creamy ricotta, fresh spinach and lots of fun folding in the kitchen - check out our recipe for these pillowy and delicious Spinach & Ricotta Ravioli. Kids will love mixing, scooping and shaping ravioli by themselves. The best part - this dish will be ready in no time with a quick boil. Top with our No Cook Tomato Sauce recipe for an easy, kid friendly dish made from scratch. Enjoy!
- 1 1/2 cups Ricotta cheese
- 4 cups (5 oz) packed fresh spinach, torn into pieces
- 1 egg, lightly beaten
- Zest of 1 small lemon
- Pinch of salt & pepper
- 1 12-oz package wonton wrappers (about 100 wrappers)
Bring a large pot of salted water to a boil. Place a colander containing the torn spinach safely on top of the pot. Using tongs, stir spinach until it is wilted and lightly steamed. Remove from heat and allow to cool.
In a bowl, combine the ricotta, cooled spinach, egg and lemon zest. Season with salt and pepper.
Line a baking sheet with parchment or wax paper. Place a wonton wrapper on a clean work surface. Place roughly a teaspoon of ricotta filling in the center of the wonton. With your fingers, moisten the edges of the wrapper with water and place a second square evenly on top. Starting closest to the filling, press down the top wonton to release air and create a seal between the wrappers. Transfer the ravioli to a baking sheet or other surface while you repeat with the remaining wrappers.
*Tip: While you’re assembling ravioli, keep a damp paper towel covering the unused wrappers and over your assembled ravioli to prevent them from drying out.
In a large pot of boiling, salted water, drop in the ravioli in two or three batches, allowing the water to return to a boil between each batch. Cook until the ravioli float to the surface, about 3 to 4 minutes per batch. Remove with a slotted spoon and allow to drain before transferring to a clean serving bowl. Top with our homemade, no-cook marinara sauce, or a simple olive oil drizzle.