Spinach Ricotta Ravioli With Basil Pesto Chicken Green Beans Recipes
RICOTTA RAVIOLI WITH SPINACH PESTO
Steps:
- In a small bowl, mix together ricotta, 1/4 cup hazelnuts, nutmeg, lemon zest, and salt and pepper to taste. Lay several wonton wrappers on a work surface. Scoop a generous tablespoon of the ricotta filling into the center of each wrapper, and brush outside edges with egg white. Lay another wonton wrapper on top of each, and press firmly with fingertips to press out air and seal ravioli. Transfer ravioli to a parchment-lined baking sheet. Repeat with remaining wonton wrappers and filling, making 18 to 20 ravioli total. Cover baking sheet with a damp paper towel and transfer to refrigerator to set up, about 30 minutes.
- To make the spinach pesto:
- In a food processor, combine remaining 3/4 cup hazelnuts, lemon juice, spinach, garlic, parmesan, olive oil, and salt and pepper to taste and puree until smooth.
- Fill a large pot with water, salt liberally, and bring to a boil. Cook ravioli in three batches, until they are cooked and float to the top, about 2 to 3 minutes. Strain and transfer to serving bowls with a dollop of spinach pesto.
SPINACH & RICOTTA RAVIOLI WITH BASIL PESTO, CHICKEN & GREEN BEANS
Yield 3
Number Of Ingredients 6
Steps:
- Cook the ravioli according to package instructions. If using fresh green beans, add them to the water at the same time as ravioli. If using frozen, add during the last 2 minutes of cooking. Drain the ravioli and green beans, reserving ½ cup of the pasta cooking water. In a large bowl, combine the pesto with 2 tablespoons of the pasta cooking water. Add the cooked ravioli, green beans and chicken and toss gently, adding additional cooking water to the pan a little at a time to loosen the sauce if needed. Divide the pasta among bowls and finish with cheese and parsley. *This recipe can also be made with Giovanni Rana 4 Cheese Ravioli.
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- Cook the ravioli according to package instructions. If using fresh green beans, add them to the water at the same time as ravioli. If using frozen, add during the last 2 minutes of cooking. Drain the ravioli and green beans, reserving ½ cup of the pasta cooking water.
- In a medium bowl, toss the tomatoes with the salt. In a large bowl, combine the pesto with 2 tablespoons of the pasta cooking water. Add the cooked ravioli and green beans along with the salted tomatoes and toss gently, adding additional cooking water to the skillet a little at a time to loosen the sauce if needed.
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