- Sauté shallots, mushrooms and carrots in olive oil until soft (do not brown)
- Place fresh spinach in a glass bowl with 1 tablespoon of water
- Cover with a plate and microwave for 1 minute to blanch spinach. Drain.
- In a food processor, puree shallot mixture, spinach, soy sauce, ginger, and ricotta (leave slightly chunky).
To assemble ravioli
- Place 2 teaspoons of filling in the middle of each square wrap (total of 12) (do not overfill)
- Fill a small bowl with warm water
- Dip a finger into the water and “”paint””ù a line of water along each side of wrap
- Place a second wrap on top, removing the air
- Crimp edges together tightly with the tines of a fork
- Bring 6 quarts of water to a rolling boil
- Turn down heat so that water is gently boiling and add ravioli. I recommend cooking the ravioli in batches so they do not stick together
- Cook until the ravioli rise to the top, indicating they are done
- Serve immediately with Kikkoman soy sauce, fresh spinach and sesame seeds, if desired
ingredients
1 tablespoon olive oil
3 shallots, chopped
1/2 cup mushrooms, chopped
1/2 cup carrots, chopped
2 cups of fresh spinach
1 teaspoon Kikkoman soy sauce
2 teaspoons fresh ginger, minced
1/4 cup ricotta
24 Won Ton Wraps
directions
THE STORY OF SOY SAUCE
Even people who love soy sauce and use it all the time are often surprised to learn what it is and how it’s made. We make ours from just four simple ingredients—water, soybeans, wheat, and salt. Those ingredients are transformed through a traditional brewing process—much like making wine or beer—that has remained unchanged for centuries.
READ THE STORY OF SOY SAUCE
