These started out as Martha Stewart's egg yolk ravioli, but then I broke all the egg yolks, so I just decided to make ravoili with the spinach filling instead. The filling has no ricotta in it, which makes it incredibly soft and subtle. I used wonton wrappers, which makes the ravioli floppier and more delicate than the fresh pasta versions. I think the wonton wrappers are actually perfect here with such a light spinach filling. I finished these with a bit of extra virgin olive oil and some black truffle salt, but you could use white truffle oil, or lemon oil, or brown butter with sage. The only non-negotiable is plenty of freshly grated Parmesan. —ieatthepeach
4 as an appetizer, or 2 as an entree
medium shallot, thinly sliced
garlic cloves, minced
Salt to taste
(about 3 cups) fresh baby spinach, washed but not dried
white wine vinegar
finely grated Parmesan cheese, plus more for sprinkling
ground or finely grated nutmeg
Freshly ground black pepper to taste
round wonton wrappers
Extra virgin olive oil, truffle oil, lemon oil, or brown butter for finishing
In This Recipe
In a large heavy skillet, heat olive oil over medium heat. Add shallot and a pinch of salt and sweat for 2-3 minutes, or until the shallot is translucent. Add garlic and cook for 30 seconds to a minute, or until fragrant. Add spinach, vinegar, and another pinch of salt, and cook, stirring frequently, for about 10 minutes, or until the spinach is tender and any liquid in the pan is gone. Remove from the heat and transfer to a food processor, along with Parmesan cheese, nutmeg, and black pepper. Pulse until finely chopped, then set aside to cool completely. (The filling can be made a day ahead, covered with plastic wrap, and refrigerated until needed.)
Place the wonton wrappers under a damp paper towel to keep them from drying out. Fill a small bowl with cold water. Working one at a time, lay a wrapper on a work surface and place 1 tbsp of the spinach filling in the center. Use your finger or a pastry brush to brush water all around the edge of the wrapper, then place another wrapper on top. Gently seal the raviolo, pressing out any air. Repeat the process with the remaining ravioli.
Fill a large deep-sided skillet with about 2 inches of water, and bring to a boil. Gently place the ravioli into the water, making sure they don’t touch (you may have to work in batches). Boil the ravioli for 3-5 minutes, or until tender; if they stick to the bottom of the pan, use a spoon or spatula to gently wiggle them loose. Remove the ravioli from the water with a slotted spoon and transfer to serving plates.
Sprinkle each portion with Parmesan, grind over a bit more black pepper, and finish with a drizzle of oil or butter. Serve immediately.