I first discovered this basil-ricotta ravioli with spinach and blistered tomatoes in a Cooking Light issue and couldn’t wait to make it. The creamy ricotta and fresh basil in the filling pairs beautifully with lemony sautéed spinach and sweet blistered cherry tomatoes. A simple finish of olive oil, fresh lemon juice, basil and grated Parmesan brightens every bite. This easy, homey dish impressed my family and goes well with a peppery arugula salad and crusty bread.
Basil-Ricotta Ravioli with Spinach and Blistered Tomatoes
Basil-Ricotta Ravioli:
- ¾ cup whole-milk ricotta cheese
- 3 tbsp Parmesan cheese, grated
- 2 tbsp mozzarella cheese, shredded
- 2 tbsp fresh basil, chopped
- ½ teaspoon lemon zest
- Sea salt and freshly cracked pepper, to taste
- 16 square wonton wrappers
- 1 large egg, lightly beaten
Blistered Tomatoes:
- 2 tsp olive oil
- 2 cups cherry tomatoes
- ½ shallot, sliced
- 1 clove garlic, minced
Spinach:
- 1 tbsp butter
- 10 oz baby spinach
- Juice from ½ a lemon
To finish:
- Olive oil, to taste
- Fresh lemon juice, to taste
- Fresh basil, chopped, to taste
- Parmesan, grated, to taste
How to Make Basil-Ricotta Ravioli with Spinach and Blistered Tomatoes
Make the ricotta filling: In a bowl combine the ricotta, grated Parmesan, shredded mozzarella, chopped basil, lemon zest, and a pinch of sea salt and freshly cracked pepper. Mix until smooth and well blended.
Prepare the ravioli: Arrange 8 wonton wrappers on a work surface and cover the remainder to keep them from drying. Lightly moisten the edges of each wrapper with the beaten egg. Spoon a small amount of the ricotta mixture into the center of each wrapper, then fold the wrapper in half and press firmly to seal the edges. Place finished ravioli under a damp towel while you complete the rest.
Cook the ravioli: Bring a large pot of salted water to a boil. Gently add ravioli and cook for about 3 minutes, stirring occasionally so they don’t stick. Remove the ravioli with a slotted spoon and drain briefly.
Make the blistered tomatoes: While the ravioli cooks, heat the olive oil in a skillet over medium heat. Add the cherry tomatoes and cook for 3 minutes, stirring occasionally, until the skins start to blister. Add the sliced shallot and cook another 2 minutes, then stir in the minced garlic and cook for 30 seconds more. Remove from the heat and toss with a light drizzle of balsamic glaze or a splash of balsamic vinegar if desired. Set aside.
Cook the spinach: In a large skillet, melt the butter over medium heat. Add the baby spinach and cook, stirring frequently, just until it begins to wilt. Stir in the lemon juice and season lightly with salt and pepper. Keep warm.
To serve: Divide the lemony spinach among four plates. Top each portion with an even number of ravioli and spoon the blistered tomatoes over the top. Drizzle with a little extra-virgin olive oil and a squeeze of fresh lemon juice. Finish with a sprinkle of grated Parmesan, torn fresh basil, and a final grind of black pepper. Adjust salt to taste.
Basil-Ricotta Ravioli with Spinach and Blistered Tomatoes
Ingredients
Basil-Ricotta Ravioli:
- ¾ cup whole-milk ricotta cheese
- 3 tbsp grated Parmesan
- 2 tbsp shredded mozzarella
- 2 tbsp fresh basil, chopped
- ½ tsp lemon zest
- Sea salt and freshly cracked pepper, to taste
- 16 square wonton wrappers
- 1 large egg, lightly beaten
Blistered Tomatoes:
- 2 tsp olive oil
- 2 cups cherry tomatoes
- ½ shallot, sliced
- 1 clove garlic, minced
Spinach:
- 1 tbsp butter
- 10 oz baby spinach
- Juice & zest from ½ a lemon
Other:
- Olive oil, to taste
- Fresh lemon juice, to taste
- Fresh basil, chopped, to taste
- Parmesan, grated, to taste
Instructions
- Make the ricotta filling: combine ricotta, Parmesan, mozzarella, basil, lemon zest, salt and pepper in a bowl; mix well.
- Prepare the ravioli: arrange 8 wonton wrappers at a time on a work surface, keeping remaining wrappers covered. Moisten edges with beaten egg, add a spoonful of filling to each wrapper, fold in half and press to seal. Keep covered with a damp towel.
- Cook the ravioli: bring a large pot of salted water to a boil. Add ravioli and cook about 3 minutes, stirring occasionally. Remove with a slotted spoon and drain briefly.
- Meanwhile, blister the tomatoes: heat olive oil in a skillet over medium heat. Cook cherry tomatoes for 3 minutes until skins blister. Add shallot and cook 2 minutes more, then add garlic and cook 30 seconds. Remove from heat and toss with a little balsamic glaze or vinegar if desired. Set aside.
- Cook the spinach: melt butter in a large skillet over medium heat. Add spinach and cook until just wilted. Stir in lemon juice and season to taste.
- To serve: divide the spinach among four plates, top with ravioli and blistered tomatoes. Drizzle with olive oil and a squeeze of lemon, season with sea salt and cracked pepper, and finish with grated Parmesan and torn basil.
