SPINACH, GOAT CHEESE AND HERB RAVIOLI

Spinach, Goat Cheese and Herb Ravioli image

I love homemade pasta but I don't always have the time to make it from scratch. Gyoza or potsticker wrappers make for the perfect fresh pasta without all of the hassle. Using 2 wrappers for each, I stuff them with sauteed spinach, goat cheese and fresh herbs then serve them in a simple brown butter sauce to make the easiest ravioli ever.

Provided by Megan Mitchell

Time 25m

Yield 10 ravioli (serves 5 as a starter or 2 as a main course)

Number Of Ingredients 10

Ingredients

Kosher salt and freshly ground black pepper
1 to 2 tablespoons extra-virgin olive oil
1 clove garlic, grated
8 ounces baby spinach
2 ounces soft goat cheese, at room temperature
1/4 cup freshly grated Parmesan, plus more for garnish
1/4 cup packed basil leaves, finely chopped, plus more baby leaves for garnish
1 tablespoon finely chopped parsley leaves, plus more for garnish
20 gyoza or potsticker wrappers
6 ounces unsalted butter

Steps:

Bring a large pot of water to a boil. Liberally season with salt.
While the water comes to a boil, heat a 10-inch nonstick skillet over medium heat until hot. Drizzle in the olive oil and garlic and cook, stirring, until fragrant, about 30 seconds. Add the spinach in batches, stirring to wilt, before adding more. Once all of the spinach is added, season with salt and pepper and cook until wilted and you no longer see any liquid in the skillet, 5 to 7 minutes.
Remove from the heat and add the goat cheese, Parmesan, chopped basil and parsley. Stir together until thick and creamy. Scoop the filling into a medium bowl.
Fill a small bowl with water. Place 1 gyoza wrapper on a clean work surface and add 1 tablespoon of the spinach filling to the center. Dab a finger in the bowl of water and run it around the edge of the wrapper. Top with another wrapper and press around the edges to seal the ravioli, pushing out any air bubbles. Repeat with the remaining wrappers and filling to make a total of 10 ravioli.
Heat a large nonstick skillet over medium-low heat. Add the butter and cook until you see little brown bits on the bottom and it smells nutty, 3 to 4 minutes. Keep warm over low heat.
While the butter browns, add 5 ravioli at a time to the pot and boil for 2 minutes. Using a slotted spoon, carefully transfer the cooked ravioli to the brown butter. Spoon the brown butter over the ravioli. Repeat with the remaining 5 ravioli.
For each serving, spoon some of the ravioli into a shallow dish and drizzle with the brown butter. Finish with a sprinkling of Parmesan, chopped parsley and a few basil leaves.