Spinach & Sun Dried Tomato Ravioli

On Monday night, Austin and I went to Whole Foods to get some groceries.  Seemed pretty run of the mill, right?

Pull up, run in, get some milk, eggs, and bread, overpay then go back home.  That was the plan.  And we carried out that plan, there was just one thing that stood out as odd.  

In the parking space next to ours was an older man, covered from head to toe with grey hair.  When I say, covered from head to toe, I mean it.  And I know it because he was totally nudies in the Whole Foods parking lot.

Now I know Boulder is kind of known for being a hippie town and people are open-minded and everything, but I don't really want to see that right before I go buy some bananas.

Anyway, we moved on, bought our eggs, and then made some dinner.  It was a good welcome back from the East Coast!

SPINACH & SUN DRIED TOMATO RAVIOLI

For the Filling:

1 egg

15 oz. ricotta

1 pkg. frozen spinach, microwaved per packaging directions

1/4 c. sun dried tomatoes in oil, chopped

1/4 tsp. salt

1/4 tsp. pepper

1/8 tsp. nutmeg 

1 pkg. wonton wrappers

1 egg 

1 Tbsp. water

1.  Mix together all filling ingredients.  

2.  Mix together egg and water to create an egg wash.  Drop teaspoons of filling into each wonton wrapper, brush egg wash onto edges,  then fold opposite corner to opposite corner (creating triangles) and press closed with a fork.  Continue until all are filled.

3.  If cooking immediately, drop into boiling water and cook until raviolis float to the top.  If freezing, lay out raviolis in a single level onto a parchment paper lined cookie sheet.  Cover with parchment paper and continue layering raviolis.  Freeze overnight.  When frozen, remove from cookie sheet and store in a ziploc bag.

*To cook frozen raviolis later, do not thaw - drop pasta into boiling water and drain when they float to the surface.

4.  Serve warm with your favorite sauce or sprinkle with parmesan cheese.

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