Ricotta and spinach wontons with butter and sage

Ingredients

For 1 serving

• Wonton wrappers14
• Ricotta100 g
• Spinach120 g
• Parmigiano Reggiano15 g
• Butter10 g
• Fresh sage3 g
• Nutmegto taste
• Saltto taste
• Black pepperto taste

Contains: gluten, lactose, eggs,

Method

1. Bring a large pan of water to the boil for the ravioli. In a small pan of boiling water blanch the washed spinach for 1 minute, until wilted, then refresh in cold water, squeeze it very well and chop it.
2. In a bowl mix the spinach with the ricotta, half the grated Parmigiano Reggiano, a grating of nutmeg, salt and black pepper, until the filling is smooth.
3. Lay the wonton wrappers on the worktop, put a teaspoon of filling in the centre of each, wet the edges with a damp finger and close into triangles, pressing the edges well to push out the air.
4. Salt the water when it boils and cook the ravioli for 3 minutes over medium heat, until they float; lift them out with a slotted spoon.
5. Meanwhile melt the butter in a large frying pan over medium-low heat with the fresh sage leaves, until the butter foams and the sage is crisp.
6. Toss the ravioli in the butter for 1 minute, adding a spoonful of cooking water if needed, and finish with the remaining parmesan.