Ricotta Ravioli with Spinach Pesto
Ingredients
- 2 cups fresh ricotta
- 1 cup toasted hazelnuts, chopped, divided
- 1/2 teaspoon nutmeg
- 1 lemon, zested and juiced
- Kosher salt and freshly ground pepper
- 1 (12 ounce) package wonton wrappers
- 1 egg white, lightly beaten
- 4 cups spinach, loosely packed
- 1 clove garlic
- 1/2 cup grated parmesan cheese
- 1/2 cup olive oil
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