Categories: Pasta

Ingredients

• 3/4 cup whole-milk ricotta cheese
• 1 oz. Parmesan, grated and divided (about 1/4 cup)
• 1/4 cup torn fresh basil, divided
• 1/2 tsp. grated lemon rind
• 3/8 tsp. black pepper, divided
• 1/4 tsp. kosher salt, divided
• 16 square wonton wrappers, divided
• 1 large egg, lightly beaten
• 4 tsp. olive oil, divided
• 3 garlic cloves, sliced
• 10 oz. baby spinach
• 2 tsp. fresh lemon juice

Directions

1. Combine ricotta, 3 tbsp. Parmesan, 2 tbsp. basil, rind, 1/8 tsp. pepper and 1/8 tsp. salt in a bowl. Arrange 8 wonton wrappers on a work surface (cover remaining wrappers to prevent drying). Moisten edge of wrappers with egg. Place 1 tbsp. ricotta mixture in center of each wrapper. Fold each wrapper in half, pressing well to seal edge. Cover with a damp towel to prevent drying. Repeat procedure with remaining wonton wrappers, remaining egg, and remaining ricotta mixture.

2. Bring a large saucepan filled with water to a boil. Carefully add ravioli to pan; cook 3 minutes, stirring occasionally. Remove ravioli with a slotted spoon.

3. Heat 2 tsp. oil in a large skillet over medium; add garlic, and saute 2 minutes. Stir in remaining 1/8 tsp. salt and spinach until wilted. Stir in juice. Divide spinach mixture among 4 plates; top evenly with ravioli, remaining 1 tbsp. Parmesan, remaining 2 tbsp. basil, remaining 1/4 tsp. pepper and remaining 2 tsp. oil.

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