Spinach and Cheese Ravioli
For you non–spinach eaters out there (including me): Don’t be turned off by the spinach in this recipe! I always made this with just the cheese filling, but one time, when I had my back turned, my sister added spinach to the filling. She insisted that it would look better and I wouldn’t even taste it. Although I hate to admit it, she was right. Besides that, it’s worth it just for the shock value of when you ask your mom to buy spinach.
Recipe information
Yield
serves 1
Ingredients
Preparation
Step 1
Place the ricotta, Parmesan, egg yolk, spinach, and salt in a small bowl and mix until combined.
Step 2
Bring a large pot of salted water to a boil.
Step 3
Lay the wrappers on a flat surface and place some of the cheese mixture in the center of each wrapper. Dip your finger in water and wet the edges of one of the wrappers. Fold the wrapper in half to form a triangle and firmly press the edges to seal in the filling. Just before you seal the last edge, push gently on the center of the ravioli to remove any air pockets. Repeat the process with the remaining ravioli.
Step 4
Place the spaghetti sauce in a microwave-safe bowl, cover, and heat on high for 1 minute, or until warm.
Step 5
Place the ravioli in the boiling water and cook for 2 to 3 minutes, or until they float to the top of the pot. Remove the ravioli from the water with a slotted spoon and drain well, keeping the ravioli separate so they don’t stick together.
Step 6
Place one-half of the ravioli in a serving bowl and top one-half with the sauce. Place the remaining ravioli in the bowl, top with the remaining sauce, and sprinkle with Parmesan.
Kitchen chemistry
Step 7
Because air expands as it heats up, too much air in the center of the ravioli can cause it to pop open during cooking. While it is not necessary to vacuum seal them, gently pushing out any visible air pockets will help keep your ravioli intact.
