I know… I did it to you again with the homemade ravioli. But, if you made the lamb and feta ravioli you know how easy they really were to make AND that they were tastier than any ravioli you could have bought anywhere this side of Rome. Right? Well, maybe that’s an exaggeration, but we can imagine, no?
Remember that these little “won ton wraps” are waiting for you in your mega-mart grocery store. In my experience, they are hiding away in an unexpected location most of the time: the produce section. You know that part of the produce section where they stock broccoli that is already cut and washed and in a bag waiting for either steaming or being put on a crudite platter? They also usually have veggie dip and the ginger salad dressing that you get at Benihana? Well, these won ton wraps are usually hiding there in plain sight. You look right past them. Well, no longer!
I mentioned before that since this recipe is basically just a method you can stuff ravioli with anything that you want, or, in this case, have on hand. I had some leftover chicken (which, incidentally is completely optional and can be omitted to make these vegetarian) and I wanted to figure out something to put with it. I opted for spinach and feta because not only do I love those flavors, but my six year old loves them too and I knew I could get her to eat it if I put those two items in. But then, as I was getting ready to mix it together I realized that I had some leftover artichoke hearts in the fridge that could stand to be used. Voila! Filling done.
It took about 5 minutes to throw the ingredients together in a bowl and about 55 minutes to prep the ravioli. Then I threw them in the freezer to set and left them there the whole day. When it came time to cook them it took about 5 minutes. Prep these on the weekend and you’ll have the fastest work night dinner imaginable. Make a salad while the water boils and dinner is done.
The best part was the fact that Evelyn loved them. And I mean: Loved. Them. After eating them the first time she requested that I cook up more on the spot and the next morning when she opened the freezer to get ice and saw them she said, “Mommy, there are more?! Can I have them tonight for dinner too?” How do you say no to that? She ate large numbers of them almost every night for a week until I ran out and she then begged me to make another batch. So, now I have a double batch in freezer waiting for her. They’re that good.
I should probably explain again how I get them cooked without falling apart (the ravioli, not me) since not everyone may have seen the lamb and feta ravioli post from last month: 1. Use an egg wash to seal the edges. 2. Freeze them even if you’re planning to cook them the same day; it gives them a solidity they need. 3. Use a flat buffet style pan to cook them so the boiling water isn’t too turbulent. 4. Don’t put too many in the pan at once so they can avoid crashing into each other and breaking.
Homemade Spinach Ravioli
- 1 package wonton wrappers (60 in a package, you’ll need about 50 of them)
- 6 oz chicken, shredded
- 3.5 oz artichoke hearts, chopped
- 6 oz feta cheese, crumbled
- 10 oz frozen chopped spinach, defrosted and squeezed dry
- 2 eggs, beaten
- 1 egg for an egg wash
- In a bowl mix together the chicken, artichoke hearts, feta cheese, and spinach. Using a fork, stir to combine.
- Crack 2 eggs into another bowl and scramble them up with a fork. Pour them over the filling mixture and stir to incorporate.
- In another small bowl beat the remaining egg with a tablespoon of water.
- Lay out a couple of wonton wrappers on the counter and using your finger dipped in egg wash coat the outer edge of the wonton wrapper with egg wash.
- Put no more than 2 teaspoons of filling into the center of the wonton wrapper.
- Carefully fold the wonton wrapper in half and, gently pushing the air out of the center, connect the edges into a triangle shape.
- Using your finger dipped in egg wash trace the outside of the triangle. Fold over the three corners and using a fork gently crimp the edge down all around the wonton wrapper.
- Place the ravioli on a half-sheet pan lined with a silpat sheet.
- When your pan is full place it into the freezer and leave there for 6-8 hours.
- After the time has elapsed you can either transfer the ravioli to a freezer bag to keep, or you can remove them from the freezer to cook.
- In a shallow pan like a buffet pan or a saute pan boil some water.
- When the water reaches a boil add a large pinch of salt. Then gently place the ravioli in the pan. Make sure not to over crowd the pan!
- Boil them for approximately 5 minutes.
- Remove the ravioli from the pan and toss with the sauce of your choice… I’d recommend some basic tomato sauce, or butter browned with a squeeze of lemon juice, or even just melted butter with a shake of Parmesan cheese.
Cooking time (duration): 5 minutes
Meal type: dinner
Culinary tradition: Italian