Cheat’s Spinach and Ricotta Ravioli
Even Nonna will be surprised.
- Time
- 60 minutes
- Serves
- 4
- Calories
- 303
Ingredients
- 1 tbsp olive oil
- 1 clove garlic, crushed
- 1 onion, chopped
- 2 carrots, grated
- 2 stalks celery, grated
- 1 tin (400g) crushed tomatoes
- 100g frozen spinach, thawed, drained
- 100g light ricotta
- ¼ tsp nutmeg
- 1 tsp salt
- 32 wonton wrappers
Method
- In a non stick pan over a low heat, cook the carrot, celery garlic and onion with the lid on until very soft.
- In a bowl mix the spinach, ricotta, nutmeg and salt.
- Wet the edges of the wonton wrapper, place a small amount of spinach mix in the centre and fold into a triangle. Press the edges closed squeezing out any air. Wet all three corners and press them all together. Repeat for the remaining wrappers and mix.
- Add the tomato to the saucepan and bring to a simmer with the lid off.
- Place the ravioli in boiling water until the float and serve with the tomato sauce.