Spinach Artichoke Wonton Ravioli
1/4 cup butter or olive oil
2 Tbsp. non-pareil capers, drained
1 cup (8 oz.) ricotta (whole milk or part skim)
1/3 cup shredded mozzarella
2 cups baby spinach, finely chopped
3/4 cup (~7.5 oz. jar) quartered marinated artichoke hearts, drained and roughly chopped
2 cloves garlic, peeled and minced
1/2 tsp. freshly ground black pepper, divided
1/4 tsp. kosher salt
Pinch crushed red pepper flakes
48 wonton wrappers
1/2 cup freshly shaved Parmesan
Bring a gallon of salted water to a boil.
Melt butter on low heat in a small saucepan (or heat olive oil to warm temperature). Stir in capers. Shut off the heat and leave saucepan on the burner while preparing ravioli.
To a medium mixing bowl, add ricotta, mozzarella, chopped baby spinach, artichoke hearts, garlic, ¼ teaspoon black pepper, salt and crushed red pepper flakes. Mix to thoroughly combine.
Line 24 wonton wrappers on a cutting board. Spoon a rounded tablespoon of filling in the center of each wrapper. Lightly brush edge of each wrapper with water, then place a second wrapper on top and seal, pressing out trapped air. Repeat with remaining wrappers and filling. Press the edges of each ravioli with a fork to create decorative edges.
Boil ravioli in 3-4 batches until tender, 2 to 3 minutes per batch, removing with a slotted spoon and placing in six serving bowls.
Spoon caper butter over ravioli and garnish with shaved Parmesan and remaining ¼ teaspoon black pepper.