1 Package wonton wrappers
1 Bunch of fresh spinach
1/4 Cup finely chopped leek
1/4 Cup ricotta cheese
3 Finely chopped garlic cloves
Salt and pepper to taste
Dash of cream or milk
-Lightly steam whole head of spinach. Wring it out. Chop it up.
-Add leek, garlic, ricotta salt and pepper.
-In a separate bowl beat egg with a dash of cream or milk.
-Lay down one wonton wrapper.
-Place 1/2 t. of filling in center.
-Brush 4 edges with egg mixture.
-Lay onother wrapper on top, push out air.
-Cut with cookie cutter. (I used hearts because of the occassion, but found it left too much noodle on the ravioli piece-Next time I'll use a circle)
-Make sure edges are sealed.
-Lay in a bed of flour until ready to boil.
-Boil for 5 minutes or until they float to the top. Strain.
Toss them in your favorite sauce.
I tossed mine in a creamy pesto sauce (Butter, flour, cream and pesto) Very good, very rich.
I served this dish with sundried tomato basil turkey sausage.
He loved it (Said it could very well be my signature dish!! That is depending on the final tally of the question on my side bar.... Is it once a year? Or weekly? The suspense is driving me crazy!!) and then he brought me these.
Beautiful, wondrous pieces of love joy. And we all lived happily ever after.