Baked Spinach Ravioli

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Apartment living is …. cozy. There are some positives. For example, it only take 5 minutes to heat or cool the place. About 3 to deep clean all surfaces, floors, & crevices. & I can see if an intruder is present from any & all vantage points.

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Negatives: There is only one walk way to the kitchen & I almost have to turn sideways to maneuver through. SHARING A CLOSET WITH A BOY SO GROSS. & the worst of all – our pathetic excuse for a kitchen.

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There are approximately two counters. Or squares that act as counters. I don’t have enough space for my pots & pans so I have some stacked under various Cheez-Its & tortilla chip bags in the pantry. Oh & two adult humans can’t fit comfortably at the same time. It’s nice, really.

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I’m not complaining. One day we’ll look back & remember all the romantic nights we drank $2.50 wine & swayed (it’s not dancing if you don’t have room to twirl) to melancholy indie music.

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But because I am so full of talent, I am still able to create masterpieces in my shoebox of a kitchen.

 

Time: 1 hour (prep + cooking) | Serves: 4

Ingredients:

  • 1 package of wonton wrappers
  • 2 cups of fresh spinach, chopped
  • 1 1/2 cups of ricotta cheese
  • 1 cup of parmesan cheese, grated
  • 2 eggs
  • 1 cup of italian breadcrumbs
  • 1 tsp. of crushed red pepper
  • 1/2 tsp. of dried basil leaves
  • 1/2 tsp. of italian seasoning
  • S+P, to taste
  • 1 tbsp. of olive oil
  • Basil, for serving
  • Tomato sauce, for serving

How to:

  • In a bowl, combine spinach + ricotta + half the parmesan + S+P
  • Take a wrapper + scoop some of the mix onto it
  • Take another wrapper + pinch together tightly
  • Repeat until you’ve used all the cheese or all of the wrappers
  • Add the ravioli to boiling water 2 at a time, boil for about 3-4 minutes
  • Set aside
  • Preheat oven to 425 degrees
  • In a bowl, whisk the eggs
  • In another bowl, combine breadcrumbs + rest of the parmesan + crushed red pepper + dried basil + italian seasoning + S+P
  • Dredge ravioli in eggs + breadcrumbs, lay on a parchment paper lined baking sheet
  • Drizzle ravioli with olive oil
  • Bake for 15-17 minutes or until golden brown
  • Serve with extra parmesan + basil + tomato sauce for dipping
  • You’ll thank me profusely later

24 thoughts on “Baked Spinach Ravioli”

  1. Mr Ben Groom says:
    Reply

    Good luck with apartment living. I did the same myself 10 years ago, and do now look back at limited space, mouse infestations, and London rents that are equal to the entirety of my pay cheque fondly, even if at the time I thought I might go mad!

    Liked by 1 person

    • Rachel says:
      Reply

      HA! So funny you mention this cause I’ve been so bummed about the lighting lately. Typically, I’m cooking at night (gets dark about 4:30 here) & there is no natural light. On the rare occasion I cook & it’s still light outside (like this), I just set the plates up next to our giant deck window. Rarely are my pix IN the kitchen. Hope this helps, Danika!

      Liked by 1 person

      • Danika Maia says:

        It gets dark in Copenhagen at like 4 during the winter too and I get home at 5 or 6 so it’s really tough! Guess I have to move my food posts to the weekend haha or take more sick days to catch that light!

        Like

  11. Charlotte says:
    Reply

    I feel for you! We are also living in less than 50 sqm in London… Cooking if definitely a challenge! Everything we buy has to have integrated storage, every single bit of wall is used and my hang my laundry, there is no more space in the living room. But we live for the challenge!

    Liked by 1 person

  12. nesselisabeth says:
    Reply

    These look divine! We just have 2 work spaces as well and no storage space! I’ve had two dishes break already :(. I want the space to make fresh but I hadn’t though of wanton wrappers, such a good idea x

    Like

  13. Pingback: Blueberry tart with pistachio cream | Kick-Ass Cooking
  14. Sarah Jane says:
    Reply

    When my first husband was in the Marines, stationed in Norfolk, VA, the apartment we had was TINY!! Our kitchen was smaller than the bathroom, literally. I used to store some of the pots in pans in the oven… even though it was only two feet wide! Just don’t forget to take them out before you turn it on! 😉

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