Ricotta And Spinach Ravioli
7 ingredients
3 steps
Ingredients
- 1 lb baby spinach, coarsely chopped
- 1 cup low fat ricotta cheese
- 1/3 cup fresh parsley, finely chopped
- 2 None green onions, finely chopped
- 40 None squares wonton wrappers
- 1/3 cup shaved Parmesan cheese
- None None Extra virgin olive oil, to drizzle
Directions
-
1Lightly spray a large skillet with no stick cooking spray and heat on medium. Cook spinach in batches, until wilted. Squeeze dry and chop finely. Combine spinach, ricotta, parsley and onions in a large bowl. Season to taste.
-
2Place 2 heaping teaspoons spinach mixture on a wonton wrapper. Brush edges with a little water. Top with another wrapper. Press sides together to enclose filling, pressing to remove air bubbles. Repeat with remaining spinach mixture and wonton wrappers.
-
3Cook ravioli in batches in a large saucepan of simmering salted water for 3 mins. Remove with a slotted spoon. Top with Parmesan and drizzle with a little olive oil to serve.
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