Last Updated on March 5, 2016

Servings: 4
Start to finish: 40 minutes
Hands on time: 30 minutes

3 tablespoons extra-virgin olive oil
9 cups packed spicy or bitter greens, such as arugula, escarole, watercress or, mustard, chopped fine
1/4 cup plus 2 tablespoons homemade ricotta cheese (see recipe below) or store bought ricotta
3 tablespoons freshly grated pecorino cheese plus extra for sprinkling
pinch freshly grated nutmeg
Kosher salt and freshly ground black pepper
32 square wonton wrappers
1 large egg white, beaten with 1 teaspoon water
2 tablespoons unsalted butter
1/2 cup chopped toasted walnuts

Bring 6 quarts of water to a boil in a large saucepan or stockpot.

Heat the oil in a large skillet over medium high heat, add the greens and cook, stirring until they are wilted, about 3 minutes. Transfer them to a strainer set over a bowl and let them drain until they are cool enough to handle. Working with a small handful at a time, squeeze out the greens over the colander, reserving the liquid. Transfer the greens to a bowl. Reserve the skillet.

Add the ricotta and the pecorino to the greens, combine well and add the nutmeg and salt and pepper to taste. Working with a few wonton wrappers at a time (keeping the others covered tightly with plastic wrap) arrange 3 or so wrappers on the counter, spoon a rounded tablespoon of the filling on top of each wrapper.

Moisten the edges of the wrappers with the egg white mixture, place a second wrapper on top of the filling and press first to remove the air and then to seal the edges tightly. Transfer the filled ravioli to a parchment lined sheet pan dusted with flour as they are formed.

When the pot of water is boiling, add 2 tablespoons salt and the ravioli and simmer, very gently, stirring them occasionally, until they are al dente about 4 to 5 minutes.

Meanwhile heat the reserved cooking liquid from the greens in the skillet over medium high heat. When the ravioli are done, reserve 1 cup of the pasta cooking liquid and drain the ravioli. Add them to the skillet along with the butter and enough of the pasta cooking liquid to make a sauce. Transfer the ravioli to shallow bowls and spoon some of the sauce on top along with a sprinkling of walnuts and some more pecorino cheese.

Toasted Walnuts

Preheat the oven to 350 F. In a shallow baking dish toast the walnuts on the middle shelf of the oven for 10 to 12 minutes. Let them cool completely.

TIP:  Use a potato ricer to get the liquid out of your cooked greens!

Homemade Ricotta-Style Cheese

Makes about 3/4 cup

1 quart whole milk
1/2 c heavy cream

1 1/2 to 2 1/2 tablespoons fresh lemon juice

Line a strainer with a double layer of cheesecloth or dampened paper towels and place it over a bowl. Slowly bring the milk, cream, and ¼ teaspoon salt to a rolling boil in a heavy 4 –quart pot over medium heat, stirring occasionally.

Stir the lemon juice into the milk mixture; reduce the heat to low; simmer, stirring constantly, until the mixture curdles, about 2 minutes. (If the mixture does not curdle immediately add another tablespoon of lemon juice.) Pour the mixture into the cheesecloth-lined strainer and let it drain for 10 to 15 minutes; discard the liquid. Transfer the ricotta to a bowl and add salt and pepper to taste.