Heart Shaped Ravioli

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12 wonton wrappers
1 cup ricotta cheese
¼ cup sun dried tomato pesto
½ lb spinach, cooked, drained and chopped
1 egg
A little water, if necessary
2 cups marinara sauce, or more to taste
½ cup cream, optional
¼ cup chopped parsley, optional
1 oz shaved Parmesan
1 Heart-Shaped Cookie Cutter

You'll Need:


1. Lay out six wonton wrappers.
2. In a bowl, stir together ricotta cheese, sun dried tomato pesto and spinach.
3. Place a heaping (large) tablespoon of filling in each wrapper.
4. In a small bowl, make the egg wash by whisking the egg with water until well-blended.
5. Brush egg wash around the filling, being careful to evenly coat the entire wrapper.
5. Place a second wonton wrapper on top, and then using your heart shaped cookie cutter, cut pasta into hearts.
6. Crimp the sides of the newly shaped pasta, ensuring that the ingredients stay within the wrapper.
7. Bring a large pot of salted water to boil, and cook until tender, about five minutes.
8. Bring the cream and marinara sauce to boil in a small saucepan.
9. Add ravioli to the sauce to reheat and serve with parsley and cheese, as desired.

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