Spinach Sundried Tomato Ravioli

Spinach Sundried Tomato Ravioli | windykitchen

Happy day after Halloween! With Halloween on a Thursday this year, I don’t know if you celebrated last weekend, this coming weekend, last night, whatever. But I do know you want to spend the day after Halloween watching this. I’m not the world’s most loyal Jimmy Kimmel viewer, but when he challenged parents to record themselves telling their kids that they ate all their Halloween candy, he really stumbled onto some comedic gold. Side note: “you sneeeeeaky mom!” is a great all-purpose non sequitor. Seriously. Try saying it the next time you’re at a loss for words.

Anyway. Now that the fun of Halloween is over, we are sadly headed right toward my least favorite day of the year — fall Daylight Savings Time. We can all agree that the Monday after DST, when it’s suddenly pitch black on your commute home, is the saddest day of the year, right? Well, this year I’ve decided not to focus on the sadness of Monday’s commute and instead focus on the positive — this weekend actually has forty-nine hours instead of the traditional 48.

And what better way to spend your extra weekend hour than making a slightly-fancier-than-normal dinner? How about this homemade ravioli? And by “homemade,” I don’t mean I made fresh pasta or anything (that’s still a few steps beyond my abilities), but I did use wonton wrappers filled with homemade filling! And they were pretty great, if I do say so myself!

Spinach Sunried Tomato Ravioli | windykitchen

SPINACH SUNDRIED TOMATO RAVIOLI (barely adapted from Call Me Fudge)

Ingredients for the filling:
1 egg
15 oz. ricotta cheese (I used part-skim)
1 10-oz package frozen spinach, thawed, with water squeezed out
1/2 cup sundried tomatoes in oil, chopped
1/2 tsp salt
1/2 tsp pepper
pinch nutmeg

Ingredients for the ravioli:
1 package wonton wrappers (such as Nasoya brand, usually found in the refrigerated produce cases)
1 egg
1 tbsp water
Your favorite pasta sauce (marinara, pesto, alfredo, etc.)

1. In medium bowl, mix together all filling ingredients.
2. To make ravioli, mix together egg and water to make an egg wash. Place 1-2 tsp filling in center of each wonton wrapper, brush egg white on edges, and fold opposite corners to opposite corner (diagonally, to create a triangle). Press closed with a fork. Repeat with remaining ravioli.
3. Meanwhile, bring large pot of salted water to boiling. Drop ravioli in boiling water and cook until ravioli float to top (this only takes a couple of minutes). You can work in batches if it’s more convenient. Alternatively, you can freeze the ravioli prior to boiling them if you want to make them later — just freeze in single layer on parchment paper, removing to ziploc freezer bag once frozen.
4. Serve cooked ravioli with your favorite pasta sauce.

Yum! We had these with some leftover kale pesto that I had in the fridge after making another dish I need to share with you guys. This isn’t the quickest or simplest thing, but it was a lot of fun to make. Plus, you can adapt it endlessly — stick whatever you want in those little wrappers!

Spinach Sundried Tomato Ravioli | windykitchen


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