Name: Ricotta and spinach ravioli
Prep time: 20 min
Cook time: 15 min
Total time: 35 min
Yield: 4
Ingredients: 2 bunches english spinach, coarsely chopped; 1 cup (200g) low-fat ricotta; 1/3 cup parsley, finely chopped; 2 green onions (shallots), finely chopped; 270 gram packet (40 pieces) square wonton wrappers; 1/3 cup (25g) shaved parmesan; extra virgin olive oil, to drizzle

Ricotta and spinach ravioli

Serves 4

Prep

20M

Cook

15M

Total

35M

Skip to Recipe

Ingredients

2 bunches english spinach, coarsely chopped

1 cup (200g) low-fat ricotta

1/3 cup parsley, finely chopped

2 green onions (shallots), finely chopped

270 gram packet (40 pieces) square wonton wrappers

1/3 cup (25g) shaved parmesan

extra virgin olive oil, to drizzle

Method

1.Lightly spray a large frying pan with cooking oil spray and heat on medium. Cook spinach in batches, until wilted. Drain on paper towel, chop finely and drain again on paper towel. Combine spinach, ricotta, parsley and green onion in a bowl. Season to taste.

2.Place 2 heaped teaspoons of spinach mixture onto a wonton wrapper. Brush edges with a little water. Top with another wrapper. Press sides together to enclose filling, pressing out any air to remove air bubbles. Repeat with remaining spinach mixture and wonton wrappers.

3.Cook ravioli in batches in a large saucepan of simmering, salted water for 3 minutes. Remove with a slotted spoon. Top with parmesan and drizzle with a little olive oil to serve.

Woman's Weekly Food

From classic Kiwi favourites, quick weeknight dinners and elevated meals for special occasions, our recipes are local and delicious and thoroughly tested so you know you can trust them to work. Discover tips and tricks to enhance your cooking skills, learn about seasonal ingredients, and stay up-to-date with the latest food trends. We're more than just recipes; we're your trusted kitchen companion.

Ingredients

Method

Related stories

Subscribe and save up to 38%