Using wonton wrappers makes these a breeze to assemble. The ravioli are best served immediately.
- 1 10-ounce package frozen whole spinach, defrosted, with excess moisture squeezed out (may substitute 1 pound fresh spinach, stemmed)
- 15 ounces whole-milk ricotta, preferably fresh
- Freshly grated nutmeg
- Freshly ground black pepper
- 96 4-by-4-inch-square wonton wrappers (from two 10-ounce packages)
- 8 tablespoons (1 stick) unsalted butter, cut into several pieces
- 4 sage leaves
(If using fresh spinach, bring a large pot of lightly salted water to a boil over high heat. Add the spinach and blanch for no more than 30 seconds, then drain in a colander. Squeeze out any excess moisture, being careful not to displace the leaves' natural juices. Coarsely chop.)
Season the ricotta lightly with nutmeg (keep stirring and tasting until you get the amount right; the nutmeg should be barely perceptible), then season with salt and pepper to taste. Add the chopped spinach and mix to form the ravioli filling.
Line a large baking sheet with parchment paper.
Place a teaspoon of the filling mixture in the center of a wonton wrapper. Brush the edges of the wrapper with cold water and place a second wrapper on top, then press all around the sides to create a seal. Transfer to the lined baking sheet. Repeat to use all of the filling, making 48 ravioli.
Bring a large pot of water to a barely a boil over medium heat. Working in batches, use a slotted spatula or Chinese spider to lower a few ravioli into the water at a time; cook for 5 minutes.
While the ravioli are cooking, melt the butter with the sage in a large saute pan or skillet. After the butter begins to froth and the froth then subsides, remove from the heat.
Use a slotted spatula or Chinese spider to drain the ravioli, shaking off any excess water, then transfer to the butter-sage mixture. Toss gently to coat evenly and heat through, then transfer to plates and serve immediately.
Adapted from "Cooking," by James Peterson (Ten Speed Press, 2007).
Tested by Monica Bhide.
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