1/2 cup thawed frozen spinach, finely chopped and squeezed dried
1 shallot, finely chopped
1 egg, lightly beaten
1/2 small lemon, zested and juiced
salt and pepper
40 square wonton wrappers
4 T butter
Method
In a bowl, combine the ricotta, spinach, shallot, egg, and lemon zest. Season with salt and pepper.
Line baking sheet with parchment or wax paper. Arrange 10 wonton wrappers on a clean work surface. Top each with a rounded tsp of filling. Moisten the edges with water and, working with 1 at a time, fold in half to form triangles; press down around the filling to seal. Transfer the ravioli to the prepared baking sheet in a single layer. Repeat with the remaining wrappers.
In a large pot of boiling, salted water, drop in the ravioli in 2 batches, letting the water return to a boil between batches. Cook until the ravioli bob to the surface, about 3 minutes per batch; strain.
In a large skillet, melt the butter over medium heat, swirling, until it browns and smells nutty, about 5 minutes. Turn off the heat. Stir in the lemon juice, season with salt and pepper. Divide the ravioli among 4 plates, drizzle with the butter sauce, and top with parsley and sage.
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