the most delicate chestnut, ricotta and spinach ravioli
a few years ago i was having lunch with mum at a really cute restaurant and we had the most delicious, soft, melt in your mouth ravioli ever. seriously, it was so good that mum ended up asking the chef (because she kind of knew him) what the secret was and to our surprise he replied "wonton wrappers" :o
i love pasta, i was lucky enough to grow up with a mum who made it fresh a lot of the time and taught me how to make it, but for those nights or days when i'm feeling lazy, using wonton wrappers is the BEST because essentially they are made from exactly the same ingredients as pasta and actually kind of better, unless you're an italian pasta making lord.
i'm currently loving ground up chestnuts in my ravioli and topping with a buttery sage sauce. also loving pumpkin and goats cheese or burrata and basil with a simple tomato marinara on top. the possibilities are endless.
- 1 cup of blanched spinach
- 1 cup of ricotta
- 3/4 cup of chestnuts (or any other nut. walnut or almond would work well) blended into a crumb consistency
- 1 egg yolk
- 1/2 cup of parmesan
- 2 cloves of crushed garlic
- salt and pepper
- wonton wrappers (these are usually in the cold section at the grocery store)
- 4 tbs butter
- fresh sage leaves and a couple extra chestnuts roughly chopped for the sauce
1 / mix spinach, ricotta, chestnuts, egg yolk, parmesan, garlic, salt and pepper in a big bowl, cover with glad wrap and put in the fridge until you're ready to make your ravioli (this can be done in the morning).
2 / to make the ravioli, i like to lay out 6 wonton wrappers at a time leaving the rest in the bag so they do not dry out. dab the edges of each one with a little water and add a spoonful of filling, cover with another wrapper and make sure you get out as much air as possible. i like to cut the sides with a ravioli cutter to make them look pretty or seal them with a fork. place on a plate and cover with a slightly damp tea towel until ready to cook.
3 / once you're ready to cook them, gently add into boiling water for about 2-3 minutes. you'll know they're cooked when they float to the top.
4 / to make the sauce simply add butter, sage, a few roughly chopped pieces of chestnuts to a pan with a little salt and pepper until the sage crisps up and the butter browns (about 2-3 minutes) then pour over your ravioli, sprinkle a little more parmesan on top and have a great time.