Spinach and Cheese Ravioli with Sage Butter
Servings Prep. Time Cooking Time Calories % from Fat Fat Sodium Carbohydrates Protein Cholesterol
8 N/A N/A N/A N/A N/A N/A N/A N/A N/A


INGREDIENTS:
1 tablespoon plus 1/2 cup butter 1 10-ounce bag ready to use spinach leaves 2/3 cup (packed) freshly grated Parmesan cheese
2 large eggs 3/4 teaspoon salt 3/4 teaspoon ground black pepper
1/2 teaspoon ground nutmeg 1 15-ounce container whole-milk ricotta cheese 1-1/2 teaspoon plus 2 tablespoons minced fresh sage
48 (about) wonton wrappers (from one 12-ounce package) 2 large egg whites, whisked just until foamy 1-1/2 cups chopped seeded plum tomatoes
Parmesan cheese shavings



1 Melt 1 tablespoon butter in heavy large pot over medium-high heat. Add spinach and toss until wilted, about 3 minutes. Transfer spinach to sieve set over small bowl. Press on spinach to extract as much liquid as possible. Discard liquid; transfer spinach to processor. Add 2/3 cup grated Parmesan cheese, eggs, 3/4 teaspoon salt, 3/4 teaspoon pepper and nutmeg. Using on/off turns, process until spinach is chopped. Transfer mixture to medium bowl. Mix in ricotta and 1-1/2 teaspoons sage. Set filling aside.
2 Line 2 large baking sheets with foil; sprinkle with flour. Brush 1 wonton wrapper with egg white to coat. Place scant tablespoon filling in center. Fold wrapper over to form triangle; seal edges. Transfer ravioli to 1 prepared sheet. Repeat with remaining wrappers and filling, arrainging in single layer on sheets. Sprinkle lightly with flour.
3 Cook half of ravioli in large pot of boiling salted water until cooked through, about 5 minutes. Using 4 to 5 inch-diameter strainer, transfer several ravioli at a time to large bowl.
4 Melt remaining 1/2 cup butter in heavy medium saucepan over medium heat. Stir in remaining 2 tablespoons sage. Season sage butter to taste with salt and pepper. Add to ravioli and toss gently to coat. Divide ravioli among 8 shallow bowls. Sprinkle tomatoes and shaved Parmesan over and serve.

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