Ingredients
The following ingredients have 6 Servings
- ¼ cup butter or olive oil
- 2 tablespoons non-pareil capers, drained
- 1 cup whole milk or part-skim ricotta (about 8 ounces)
- ⅓ cup shredded mozzarella
- 2 cups baby spinach, finely chopped
- ¾ cup quartered marinated artichoke hearts, drained and roughly chopped (from a 7.5-ounce jar)
- 2-3 cloves garlic, peeled and minced
- ½ teaspoon freshly ground black pepper, divided
- ¼ teaspoon kosher salt
- Pinch crushed red pepper flakes
- 48 wonton wrappers
- ½ cup freshly shaved or grated Parmesan
Instruction
- Bring a gallon of salted water to a boil.
- Melt butter on low heat in a small saucepan (or heat olive oil to warm temperature). Stir in capers. Shut off the heat and leave saucepan on the burner while preparing ravioli.
- To a medium mixing bowl, add ricotta, mozzarella, chopped baby spinach, artichoke hearts, garlic, ¼ teaspoon black pepper, salt and crushed red pepper flakes. Mix to thoroughly combine.
- Line 24 wonton wrappers on a cutting board. Spoon a rounded tablespoon of filling in the center of each wrapper. Lightly brush edge of each wrapper with water, then place a second wrapper on top and seal, pressing out trapped air. Repeat with remaining wrappers and filling. Press the edges of each ravioli with a fork to create decorative edges.
- Boil ravioli in 3-4 batches until tender, 2 to 3 minutes per batch, removing with a slotted spoon and placing in six serving bowls.
- Spoon caper butter over ravioli and garnish with shaved Parmesan and remaining ¼ teaspoon black pepper.