Ingredients
24 wonton wrappers
1 cup ricotta (whole milk)
3 Tbsp (about 12 leaves) chopped basil
1 clove garlic, minced
¼ cup grated Parmesan
salt and pepper to taste ( ½ tsp)
1 egg, beaten
Directions
In a large bowl, combine ricotta, basil, garlic, Parmesan, and salt and pepper.
Working with 6 wontons at a time, add about a tsp of filling to the center of each, brush egg wash around the edges, fold in half and press to seal. (I used my finger to apply egg wash.)
Place filled wontons on a baking sheet lined with waxed paper and cover with a damp paper towel while making the rest.
Bring a large pot of water to a boil.
Add a Tbsp of salt to the water and add the filled ravioli.
Boil about 1 and ½ minutes and remove to a colander to drain.
Serve immediately with a little olive oil and grated cheese or with Spinach and Cream Sauce (Bonus Recipe) or Tomatoes for Topping (blog)
For Spinach Cream Sauce: Saute 2 cloves minced garlic in 1 tsp olive oil until starting to turn golden. Add I bag of pre-washed spinach to wilt. Stir in ½ cup heavy cream, grated zest of one lemon, and salt and pepper to taste. Mix in ¼ cup Parmesan cheese. (Note: cooked ravioli can sit in the sauce for a few minutes.)