Three Cheese Wonton Ravioli

Makes 4 servings

Ingredients

• ½ cup squeezed, chopped, cooked fresh or frozen spinach
• ½ cup coarsely grated mozzarella
• ½ cup ricotta (whole milk or low fat)
• ½ cup freshly microplane grated Parmigiano-Reggiano plus extra for sprinkling
• ¼ teaspoon freshly grated nutmeg
• Kosher salt and freshly ground black pepper to taste
• 32 square wonton wrappers
• shredded basil for garnish.

Directions

1. In a large bowl combine the spinach, mozzarella, ricotta, ½ cup parmesan, nutmeg and salt and pepper to taste.
2. Working with a few wonton won tons at a time, keeping the others covered, moisten the edges with water.
3. Put a level teaspoon of the filling in the center of each wrapper, and put another wonton on top.
4. Press out the air and crimp the edges tightly to seal. As they are filled, transfer the ravioli to a flour dusted sheet pan. Repeat with the remaining wonton wrappers and filling.

Add the ravioli to the pot of boiling water, turn down to a simmer and cook, until just tender, 3 to 5 minutes. Meanwhile, heat the sauce. To serve: divide the ravioli among four shallow soup plates, top with some of the sauce and a sprinkling of the cheese. Garnish with the shredded basil.

Tagged: Chicken, Parmesan