Lemon Ricotta Handkerchief Ravioli with Spinach and Mushrooms
Delicate parcels of creamy lemon-kissed ricotta peek through translucent wonton wrappers, nestled among earthy mushrooms and vibrant spinach. The bright citrus notes and fresh basil transform simple ingredients into something utterly elegant, making this the perfect centerpiece for an i...
By Chef Laura Bonicelli
Prep Time
25 min
Cook Time
15 min
Total Time
40 min
Servings
4 servings
Ingredients
- 3/4 cupfresh whole milk ricotta
- 3 tablespoonsgrated Parmesan cheese
- 2 tablespoonsminced basil
- 1/2 teaspoonlemon zest
- Kosher salt and freshly ground black pepper (to taste)
- 16 square wonton wrappers
- 1 large egg (beaten)
- 1 tablespoonextra virgin olive oil
- 3 clovesgarlic (sliced)
- 2 cups sliced crimini mushrooms
- 10 ouncesbaby spinach
- 1 tablespoonfresh lemon juice
- 2 tablespoonsgrated Parmesan cheese
- 1/4 cupminced basil leaves
- lemon zest
- 1 tablespoonextra-virgin olive oil
Nutrition Facts
Per Serving (serves 4 servings)
* Nutritional information is estimated and may vary based on specific ingredients and preparation methods.
Instructions
- 1
Combine the ricotta, Parmesan, basil, and lemon zest in a small bowl. Season with salt and pepper.
- 2
Line up eight wonton wrappers on a work surface and cover the remaining wrappers with plastic wrap.
- 3
Moisten the edges of the wrappers with egg; place one tablespoon of filling in the center of each wrapper. Fold each wrapper in half pressing firmly around the filling to seal. Place on a plate and cover with plastic wrap. Repeat the process with the remaining wrappers and filling.
- 4
Bring a 4-quart saucepan of water to a boil. While the water is heating, heat the olive oil in a high-sided saute pan. Add the garlic and saute for 1 to . Add the mushrooms to the pan and sauté until browned, . Stir in the spinach and cook until wilted. Stir in the lemon juice, Season with salt and pepper. Divide spinach among four plates.
- 5
Once the water is boiling, reduce the heat slightly to slow the boil. Add the ravioli to the water and cook for , occasionally stirring to keep the ravioli from sticking together. Remove with a slotted spoon or spider to each plate. (four per plate)
- 6
Top with Parmesan, basil, and lemon zest. Drizzle with olive oil and serve.