Lemon Ricotta Handkerchief Ravioli with Spinach and Mushrooms

Ingredients

Instructions

1. 1

   Combine the ricotta, Parmesan, basil, and lemon zest in a small bowl. Season with salt and pepper.

2. 2

   Line up eight wonton wrappers on a work surface and cover the remaining wrappers with plastic wrap.

3. 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. 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 2 minutes. Add the mushrooms to the pan and sauté until browned, 3 minutes. Stir in the spinach and cook until wilted. Stir in the lemon juice, Season with salt and pepper. Divide spinach among four plates.

5. 5

   Once the water is boiling, reduce the heat slightly to slow the boil. Add the ravioli to the water and cook for 3 minutes, occasionally stirring to keep the ravioli from sticking together. Remove with a slotted spoon or spider to each plate. (four per plate)

6. 6

   Top with Parmesan, basil, and lemon zest. Drizzle with olive oil and serve.