Ricotta Ravioli with Spring Veggies
Serves: 4 (or two if you have a big appetite)
Note: To freeze ravioli, place on a rimmed baking sheet and place in the freezer for one hour. Transfer to a freezer ziplock baggie and store for up to one month
  • 1 cup homemade ricotta (here)
  • ⅛ teaspoon salt, plus more to taste
  • ¼ cup parmesan cheese plus more for garnish
  • Zest of one lemon (if you buy store-bought ricotta)
  • 20 wonton wrappers
  • Veggies:
  • 1 leek, thinly sliced
  • 1 whole artichoke heart, chopped
  • 1 cup chopped asparagus
  • ¾ cup fresh or frozen green peas
  • 1½ tablespoons butter
  • ¼ teaspoon salt, plus more to taste
  1. To make ravioli:
  2. Mix ricotta, salt, parmesan and lemon if using store-bought in a small bowl. Season to taste with salt. Place one teaspoon in the middle of each wonton wrapper. Using your finger wet two sides of the wrapper with water. Fold the corner over, forming a triangle, seal edges and make sure to get all air bubbles out. Set aside on a sheet pan. Freeze for one hour and up to one week.
  3. Veggies: Melt butter in a large sauté pan of a medium heat. Add veggies and salt. Sauté until bright green and cooked, about five minutes. Asparagus should still have a bite to it. Season to taste with salt and pepper.
  4. Assembly: Bring a large stock pot full of water to a rolling boil. Season with salt. Cook ravioli about two minutes. Using handheld sieve retrieve ravioli. Place on serving dish and top with veggies. Sprinkle with extra parmesan cheese.
Recipe by Cooking for Keeps at https://www.cookingforkeeps.com/ravioli-with-homemade-ricotta-spring-veggies/