Wednesday, May 18, 2005

Spinach and Cheese Ravioli

Spinach and Cheese Ravioli (Adapted from CL)

1 teaspoon olive oil
2 garlic cloves, minced
4 ounces (about 1 cup) shredded mozzarella cheese
2 ounces (about 1/2 cup) shredded Asiago cheese
1/2 cup cottage cheese
1/4 cup milk
1/2 teaspoon dried oregano
1/4 teaspoon fresh grated nutmeg
salt and fresh ground black pepper
10 ounces frozen chopped spinach, thawed and squeezed dry
36 square wonton wrappers
1 egg white, lightly beaten
3 cups marinara sauce, warmed

In a small skillet, heat oil over medium. Add garlic and cook until fragrant, about 1 minute. In a food processor, add garlic, mozzarella, Asiago, cottage cheese, milk, oregano and nutmeg - season lightly with salt and fresh ground black pepper. Pulse until combined, scraping down the sides as needed.

Using 1 wrapper at a time (making sure to keep the rest covered to prevent them from drying out), place about 1 tablespoon of the spinach mixture on the center of the wrapper. Moisten two edges of the wrapper with the beaten egg whites, then bring 2 opposite corners together. Firmly press the edges together to seal, creating a triangle shape. Repeat process with remaining filling and wrappers, keeping the assembled ravioli covered as you go.

Bring a large saucepan of salted water a boil. Add a third of the prepared ravioli - cook, stirring once, until the rise to the surface, about 2 minutes. Using a slotted spoon, remove ravioli to a plate or baking sheet to keep warm while you repeat the cooking process for the remaining ravioli.

To serve, plate ravioli and top with warmed sauce.

Makes about 6 servings.

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