Italy meets China: Wan Tan Raviolis With Ricotta And Spinach

I do  agree completely with a comment my blogger friend Tricia wrote :
"So many wonderful dishes- so little time!"
This is why this weeks recipe is a delicious treat but very easy to do and not time consuming at all.
You will have great tasting (nearly) home made ravioli with a light and fluffy "pasta" and a great filling- all done in just a few minutes.

Ingredients:

1 packet ( about 16 pieces) of Wantan wrap
500g    fresh Spinach
1 garlic  clove, finely chopped
2 scallions, finely chopped
3 spoonful of good quality Olive oil
250g ricotta
1 egg yolk
1 egg white
30 g freshly ground Parmesan cheese
salt, pepper and nutmeg

Preparation:

Wash the spinach and in the meantime boil water in a large pot. Cook the spinach for only 1 minute.Once done,drain the water and press out excess liquid from the spinach, chop roughly.

Heat olive oil in a large pan and sauté scallions and chopped garlic until glazed.

 

Mix the spinach with ricotta ,scallions, Parmesan and egg yolk. Add salt,pepper and nutmeg.

place a Wantan wrap and

  


cut the dough into circles with a round cookie cutter or a ring mold

Wet your finger with a bit of egg white and rub it along the inside edge of the dough so the edges will stick together.
Place the filling in the center.

·   

Carefully fold over the circle with the filling into a semi circle 

Crimp down the edges with a fork.

Put 1 spoonful of oil in the water.
Drop the raviolis in abundant boiling, slightly salted water until the float on the surface ( it will not take long, about 1 to 2 minutes).

Drain well and dip into a warmed large serving dish.

Top with sage butter. ( melt butter until foaming and fry some sage leaves in the butter, add salt and pepper) The sage butter adds great flavor to this dish. You can as well sprinkle grated Parmesan over the raviolis. I personally prefer to use  only sage butter for its delicate flavor will not overwhelm the taste of the ravioli. 

 Decorate with fresh tomatoes and Basil leaves.

Serves 4.

Enjoy!

See you next week.

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