Ingredients Jump to Instructions ↓

  1. 1 bunch fresh spinach, stemmed, washed well and roughly chopped, about 4 cups 1 tablespoon olive oil

  2. 1 minced clove garlic

  3. 1/4 cup finely chopped green onion, tops and bottoms

  4. 1/2 teaspoon salt black pepper to taste pinch ground nutmeg

  5. 4 ounces low-fat ricotta cheese

  6. 1/4 cup freshly grated Parmesan cheese

  7. 1 package won ton wrappers

Instructions Jump to Ingredients ↑

  1. Open the wonton package by cutting a lid on the top. This will help keep the wonton skins from drying out. Spread out as many squares as you like on a clean surface. A cutting board is ideal because you can pick it up and carry it to the boiling water. Gently heat the olive oil in a medium skillet. Add the onion and cook, stirring, until it is soft but not brown. Add the spinach and garlic. Stir until the spinach is just wilted and remove from the heat. Stir in salt, nutmeg and a pinch of black pepper. Place in a strainer and let drain for several minutes. Mix spinach with ricotta and Parmesan cheeses, taste again for seasoning. Cool thoroughly in the refrigerator before using. Put a rounded teaspoon of filling in the middle of each square. Lightly moisten the four edges of the square with a little water (use your finger or a damp pastry brush). Press another square on top and firmly seal the edges together. Drop the ravioli into the boiling water. Cook in batches if you are making a lot. They will sink to the bottom, then rise to the top. After they rise, cook simmering two or three minutes. Carefully lift the raviolis gently out of the water with a skimmer or strainer.


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