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.
I want to buy the cookbook that Sara Moulton’s recipe “Wonton Ravioli Stuffed with Spicy Greens” is in. I already have her cookbook “Sara’s Weeknight Meals” and it’s not in there. What cookbook is this recipe in?
Thank you!
That recipe is in Home Cooking 101 which came out in 2016. You can find it on Amazon.
Save the liquid (whey) and use it to make focaccia or other breads. It freezes well.