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
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.
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