Friday, October 6, 2017

Ravioli Florentine™

This is great as an appetizer for game day, a weeknight dinner or anytime.

1 package wonton wrappers.
1 -2 cloves fresh garlic chopped, crushed
1/8 - 1/4 tsp each: salt, pepper, lemon juice
lemon zest
Pinch red pepper flakes 
Nonstick cooking spray
1/8 - 1/4 c. + 2 T  oil (adjust amount needed)
1 - 2 c. fresh baby spinach 
2 c. ricotta cheese
1 tsp each: oregano, basil
2 eggs

Break one egg into a bowl, beat slightly.

Rinse and pat dry spinach. Snip ends from spinach leaves.

Peel, rinse, crush, chop garlic.

Heat a saute pan over medium high heat. Lower pan to medium, add oil. Add spinach and half of black pepper, salt and garlic. Saute for 5 min. Transfer to a small bowl, set aside. 

Zest and juice lemon. 

Put ricotta cheese in a mixing bowl. Crack remaining egg into a bowl, mix slightly.
Ad spinach, oregano, salt, pepper, basil, garlic, pepper flakes, lemon juice and zest. Mix well. 
Place some wontons on a cookie sheet.

Brush some of the egg into one side of the wontons. Spoon some of the ricotta cheese in the middle of half of the wontons.

Put the egg wash side down of the remaining wontons over the ones with spinach mixture.

Use a clean wet fork to crimp the edges of the ravioli. Repeat process with remaining wontons.

Preheat a saute pan to medium high heat. Lower pan to medium. Add oil, put some of the ravioli into the skillet.

Cook on 1 side for 3 - 5 min., until golden brown. Flip ravioli over and cook on other side for 3 - 5 min. more or until done.

Serves 4.

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