Ingredients
2
2 servings
- •8 cups whole milk
- •2 tablespoons lemon juice
- •2 cloves garlic, minced
- •6 oz baby spinach
- •salt, to taste
- •1 egg
- •1 cup water
- •1 packet wonton wrapper
Instructions
- In a large saucepan, bring the milk to a boil. Add lemon juice, stir and let sit for about 30 seconds.
- Remove the milk from the heat, let stand for about 15 minutes to curdle.
- Place a strainer over a deep bowl. Line the strainer with a cheese cloth of a clean kitchen towel. Pour the milk into the kitchen towel and let strain for about 30 minutes.
- Discard the liquid.
- Sauté spinach and garlic.
- In a medium bowl, combine the ricotta and spinach. Salt to taste. Add one beaten egg.
- Spoon mixture in the center of a wonton wrapper.
- Moisten the edges of the wrapper with water. Top with another wonton wrapper. Gently seal around the filling in the center and the edges.
- Boil ravioli for two minutes.
- Drain ravioli and serve with your choice of sauce.
- Enjoy!
Nutritional Facts
Per 2 servings
- Calories: 553
- Carbohydrate: 52g
- Fat: 22g
- Fiber: 1g
- Protein: 37g
- Sugar: 48g
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