| Level: | Easy |
| Total: | 53 min |
| Prep: | 45 min |
| Cook: | 8 min |
| Yield: | 4 servings |
Ingredients
- 2 cups fresh ricotta
- 1 cup toasted hazelnuts, chopped, divided
- 1/2 teaspoon nutmeg
- 1 lemon, zested and juiced
- Kosher salt and freshly ground pepper
- 1 (12 ounce) package wonton wrappers
- 1 egg white, lightly beaten
- 4 cups spinach, loosely packed
- 1 clove garlic
- 1/2 cup grated parmesan cheese
- 1/2 cup olive oil
Instructions
- In a small bowl, mix together ricotta, 1/4 cup hazelnuts, nutmeg, lemon zest, and salt and pepper to taste. Lay several wonton wrappers on a work surface. Scoop a generous tablespoon of the ricotta filling into the center of each wrapper, and brush outside edges with egg white. Lay another wonton wrapper on top of each, and press firmly with fingertips to press out air and seal ravioli. Transfer ravioli to a parchment-lined baking sheet. Repeat with remaining wonton wrappers and filling, making 18 to 20 ravioli total. Cover baking sheet with a damp paper towel and transfer to refrigerator to set up, about 30 minutes.
- To make the spinach pesto:
- In a food processor, combine remaining 3/4 cup hazelnuts, lemon juice, spinach, garlic, parmesan, olive oil, and salt and pepper to taste and puree until smooth.
- Fill a large pot with water, salt liberally, and bring to a boil. Cook ravioli in three batches, until they are cooked and float to the top, about 2 to 3 minutes. Strain and transfer to serving bowls with a dollop of spinach pesto.
Nutrition Facts
| Serving Size | 1 of 4 servings |
| Calories | 1006 |
| Total Fat | 70 g |
| Saturated Fat | 19 g |
| Carbohydrates | 63 g |
| Dietary Fiber | 6 g |
| Sugar | 3 g |
| Protein | 36 g |
| Cholesterol | 84 mg |
| Sodium | 882 mg |
| Serving Size | 1 of 4 servings |
| Calories | 1006 |
| Total Fat | 70 g |
| Saturated Fat | 19 g |
| Carbohydrates | 63 g |
| Dietary Fiber | 6 g |
| Sugar | 3 g |
| Protein | 36 g |
| Cholesterol | 84 mg |
| Sodium | 882 mg |
Reviews
Awesome. I have traveled to Italy so far 6 times and have sampled the food of many regions. This recipe stays true to the Italian flavors. The hazelnuts were great. Spices such as nutmeg should always be adjusted to your palate. Being from an Italian family of some major cooks, I must say it was a home run. Brava Sunny. Molto dilizioso.
Word of advise…..be careful with the nutmeg.I used to much and it turned out to be the worst thing me or any of my family has tasted.
After reading some of the reviews I cut down the amount in each ravioli so it wouldn’t be so rich. I also am not a big Hazelnut fan so I used toasted pine nuts instead. I also put a little less lemon zest in the Ricotta and only juice from 1/2 a lemon for the sauce and used more olive oil for the sauce because it was a bit thick. I think the recipe is good. After cooking the raviolis stuck together though horribly in the strainer! Live and learn… 🙂
It’s all about the hazelnuts. The flavor they contribute is really delicious. However, I halved the amount of hazelnuts because it was a little too rich (tasted more like dessert than dinner). I also only used one cup of ricotta instead of two and it made 18 ravioli. My husband and I could only finish 12 of them because of how rich and heavy they were. The leftovers were great the next day though!
I made this for my family and what a huge hit! Although I added some Italian cheeses, a little garlic powder, added some steamed- drained spinach to the filling and used pine nuts instead of hazel nuts (didn’t have hazel nuts in my pantry), it turned out wonderful! I agree, don’t overcook the pasta! I didn’t have any fall apart and the flavour burst was incredible!
I love this recipe. I just made it for the second time. The flavors are bright and delicious. Assembly is a bit time consuming but so worth it. Just don’t overcook or crowd the ravioli and they will not fall apart. Because there is plenty of pesto I freeze it and use it later to put over grilled chicken which is also fabulous. Thanks Sunny. This one’s a keeper. I think this would be equally good by cooking a short pasta, adding a little cooking liquid to the pesto and putting it over the pasta then adding a spoonful of the ricotta mixture to the top.
Just made this recipe tonight. It was absolutely delicious. For the pesto, I added 4 cloves of garlic to the recipe instead of just one and did 2 cups of basil and 2 cups of spinach instead all four cups being just spinach. I also used pine nuts instead of hazel nuts since I could not find hazel nuts. Like other reviewers, I only used half of the lemon juice.
For the ravioli, I added some parm to the filling and some lemon peppper and garlic powder. I found that when boiling the raviolis, the less time you let them cook, the better they turned out, so only 2 or 3 minutes max.
It took a while to prepare, but the cooking time was super quick. I would definitely make this again. Great for entertaining.
I love this dish! It was fun to make and even more fun to eat! Great for entertaining. Everyone loved it.
I found this recipe very easy to prepare. I did make some changes as I didnt have all the seasonigs and was not sure of the nutmeg. I had read other reviews on cutting back on the lemon and I just cut it out altogether. I did the ricotta cheese, some parmasan cheese, galic powder and some Italian seasoning. I think you could incorporate any seasoning you like for the filling. We also used different pesto. We will definately do this again. Very surprisingly good for my first attempt!
I only used half of the ricotta & added the pesto to it as the filling. I was afraid that my family wouldn’t eat the pesto if I didn’t do it that way. I boiled some in water, baked some, and fried some. the best were baked. I just spread a little olive oil on top, & set the cookie sheet in the oven for a few minutes until the edges were turning brown & crisp. They were delicous! Thanks Sunny, I watch all of your shows. the butternut squash was good and made the house smell like apple pie!.
Ruth Lavin
Southern IL
Ruth Lavin
Southern IL