INGREDIENTS

  • 3 cups fresh spinach, chopped (cooks down to 1/2 cup)
  • 1 clove garlic, finely minced
  • 16 ounces whole milk ricotta cheese
  • 1/3 cup Pecorino Romano cheese, finely shredded
  • 1 large egg
  • 1/4 teaspoon crushed red pepper flakes
  • 1/2 teaspoon coarse salt
  • 36-40 wonton wrappers
  • 1 (14-16) ounce can fire roasted tomatoes
  • Vegetable oil, for frying

DIRECTIONS

  1. Heat a small amount of olive oil in a skillet over medium heat. Add chopped fresh spinach and a pinch of coarse salt. Cook and stir spinach until it has reduced to about 1/2 cup. Turn off the heat and stir in garlic. Remove from heat.
  2. In a bowl, combine ricotta cheese and wilted spinach mixture. Add egg, Pecorino Romano, red pepper flakes and salt. Mix well and refrigerate until ready to use.
  3. In a blender, process can of fire roasted tomatoes until smooth. Transfer to a small pot and heat through.
  4. Prepare the raviolis. Place a rounded teaspoon of ricotta filling in the center of each wonton wrapper. Dot water around the edges of the square and fold over to make a triangle. Press out any air pockets and press edges to seal triangle. Continue until all filling is used.
  5. In a heavy saucepan, heat 1-2 inches of vegetable oil over medium heat. When oil sizzles gently when touched with a wooden spoon, begin adding ricotta-filled ravioli triangles to the hot oil. Fry until golden, remove with a slotted spoon and allow to drain on paper towels.
  6. Serve immediately with fire roasted tomato sauce and additional Pecorino Romano if desired. Use caution biting into ravioli, like all fried foods they can be very hot on the inside.
  • Yield: 36-40 cheese-filled ravioli
  • Course: Appetizer