Ricotta Ravioli with Spinach Pesto

Ingredients

• 1  egg white lightly beaten
• 2 cups ricotta fresh
• 1 clove garlic 
• 1 cup hazelnuts divided toasted chopped
• 4 servings kosher salt and pepper freshly ground
• 1  lemon zest juiced
• 0.5 teaspoon nutmeg 
• 0.5 cup olive oil 
• 0.5 cup parmesan cheese grated
• 4 cups pkt spinach loosely packed
• 12 ounce wonton wrappers 

Equipment

• food processor
• bowl
• baking sheet
• paper towels
• pot

Directions

1. Watch how to make this recipe.
2. Special equipment: Food processor
3. In a small bowl, mix together ricotta, 1/4 cup hazelnuts, nutmeg, lemon zest, and salt and pepper to taste.
4. 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.
5. Lay another wonton wrapper on top of each, and press firmly with fingertips to press out air and seal ravioli.
6. 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.
7. 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.
8. 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.