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Add a photoI was inspired by a recipe I saw in a magazine. Then I saw Giada on the FoodNetwork recently use wonton skins. Her tip to make sure there are no air pockets when sealing the ravioli made this recipe a success.
I hope you will give it a try.
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Ingredients
- 1 package wonton skins
- 1 package of fresh baby spinach leaves
- 1 8 oz. container ricotta
- salt, pepper, grated parmasean cheese
- 1/8 tsp. nutmeg (I used too much for my taste at first so I adjusted to 1/8 tsp.)
Directions
- Rinse and dry well the spinach leaves.
- Chop the leaves and add to bowl with 1 cup of ricotta.
- Add the salt, pepper, cheese and nutmeg and stir all together. You can add more ricotta if you want.
- Use your favorite sauce for these raviolis. My family likes traditional meat sauce, but you can use whatever sauce you like.
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 472g | |
| Calories 415 | |
| Calories from Fat 226 | 54% |
| Total Fat 25.19g | 31% |
| Saturated Fat 15.64g | 63% |
| Trans Fat 0.0g | |
| Cholesterol 93mg | 31% |
| Sodium 429mg | 18% |
| Potassium 1627mg | 46% |
| Total Carbs 18.16g | 5% |
| Dietary Fiber 5.4g | 18% |
| Sugars 1.69g | 1% |
| Protein 32.68g | 52% |
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Reviews
February 21, 2010
great idea. i used them once to make a bunch of momo for a party where I didn't have enough time to roll out the dough I'd made.
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