Don't be scared! We aren't making pasta. Haven't gotten the KitchenAid attachment yet ;) This recipe uses wonton wrappers instead; you can find them in the refrigerated section at the grocery store. They were super easy to use.
Spinach and Ricotta Ravioli - adapted from Giada De Laurentis' Prosciutto Ravioli
15 oz of whole milk ricotta cheese
1 (10 oz) package of frozen chopped spinach, thawed and drained
2 large egg yolks
1 tsp salt
1/2 tsp. freshly ground pepper
48 wonton wrappers...or so. 1 package will be plenty
Whisk together the first 5 ingredients in a medium size bowl. Filling done. Next lay out some wonton wrappers on a baking sheet and put about 1 Tbsp of filling in the center of each square. I used a small ice cream type scoop for that. The same one I use for cookie dough, makes it go much quicker with a lot less mess. Fill a small bowl with a bit of water. Using your finger, dip into the water then trace the edges of a wrapper. Fold the wrapper in half like a triangle and then pinch the sides to seal it. Try to make sure you get all the air out of the pocket as you are sealing it. Continue on until you run out of filling!
To cook the ravioli, boil them in salted water for about four minutes. It's best to boil them in batches so you don't crowd them. Serve these with your favorite pasta sauce! Since Aaron doesn't do well with tomatoes still, I used the butter sauce in Giada's original recipe.
Hmm, what is this?
Who cares? Just shove it in there like this!