Dinner tonight = homemade baked spinach ricotta ravioli… YUM! I promise you it’s easy — let’s be honest, if I can do it, you can too!
- Spinach (frozen or not, I used frozen and just cooked it in a skillet for a minute)
- Nasoya won ton wraps
1. Mix the ricotta and spinach. I do about a 1:3 ratio of spinach to ricotta, but as always, your ratios are subject to change based on your own preferences.
I add into this mix a dash of salt, pepper and garlic powder.
2. Next, drop a dollop of your mixture into the middle of the wrapper, then wet the edges with water — I keep a cup of water next to me and just use that — this makes it stick together. Fold the wrap into a triangle, and that’s all!
3a. Because I was doing baked tonight, I placed my raviolis in a baking pan with Bove’s Vodka Sauce and sprinkled it with some mozz. Cook at 375 degrees for about 10 minutes.
3b. You can also boil them like you would frozen ravioli. Keep in mind, though, that the won ton wraps are already cooked, and very thin, so they require about 3 minutes in boiling water.
Bada-bing, bada-boom! Ravioli deliciousness!