Spinach Artichoke Wonton Ravioli

Recipe by The Gourmet RD

Ingredients

• ¼ cup butter or olive oil
• 2 tbsp non-pareil capers (drained)
• 1 cup (1.25l) fish stock ((whole milk or part skim))
• ⅓ cup shredded mozzarella
• 2 cups baby spinach (finely chopped)
• ¾ cup (~7.5 oz. jar) quartered marinated artichoke hearts (drained and roughly chopped)
• 2 cloves garlic (peeled and minced)
• ½ tsp freshly ground black pepper (divided)
• ¼ tsp kosher salt
• crushed red pepper flakes
• 48 wonton wrappers
• ½ cup freshly shaved Parmesan

Method

1. Bring a gallon of salted water to a boil. Melt butter on low heat in a small saucepan (or heat olive oil to warm temperature).
   
   Stir in capers. Shut off the heat and leave saucepan on the burner while preparing ravioli. To a medium mixing bowl, add ricotta, mozzarella, chopped baby spinach, artichoke hearts, garlic, ¼ teaspoon black pepper, salt and crushed red pepper flakes. Mix to thoroughly combine.
   
   Line 24 wonton wrappers on a cutting board. Spoon a rounded tablespoon of filling in the center of each wrapper. Lightly brush edge of each wrapper with water, then place a second wrapper on top and seal, pressing out trapped air.
   
   Repeat with remaining wrappers and filling. Press the edges of each ravioli with a fork to create decorative edges.
   
   Boil ravioli in 3-4 batches until tender, 2 to 3 minutes per batch, removing with a slotted spoon and placing in six serving bowls. Spoon caper butter over ravioli and garnish with shaved Parmesan and remaining ¼ teaspoon black pepper.

View the recipe instructions at The Gourmet RD