Ricotta Ravioli Recipe

INGREDIENTS
8 cups Whole Milk
2 Tbsp. Lemon Juice
2 cloves minced garlic
6 oz baby spinach
Salt to taste
1 egg
1 cup of water
1 packet of wonton wrappers

PREPARATION
1. In a large saucepan, bring the milk to a boil. Add lemon juice, stir
and let sit for about 30 seconds.
2. Remove the milk from the heat, let stand for about 15 minutes to
curdle.
3. Place a strainer over a deep bowl. Like the strainer with a cheese
cloth of a clean kitchen towel. Pour the milk into the kitchen towel
and let strain for about 30 minutes. Discard the liquid.
4. Saut spinach and garlic.
5. In a medium bowl, combine spinach and ricotta. Salt to taste. Add
one beaten egg.
6. Spoon mixture in the center of a wonton wrapper. Moisten the
edges of the wrapper with water. Top with another wonton wrapper.
Gently seal around the filling in the center and the edges.
7. Boil ravioli for two minutes.
8. Drain ravioli and serve with you sauce of choice. Enjoy!