Ricotta Ravioli with Spinach Pesto

This was a new recipe I tried and loved but I do recommend a food processor for making the pesto.  I tried a blended and it worked but not well.

2 C fresh ricotta
1 C toasted hazelnuts, chopped, divided
1/2 tsp nutmeg
1 lemon, zested and juiced
salt and pepper
1 12 oz. pkg. wonton wrappers
1 egg white, lightly beaten
4 C spinach
1 clove garlic
1/2 C grated Parmesan cheese
1/2 C olive oil

In a small bowl, mix together ricotta, 1/4 cup hazelnuts, nutmeg, lemon zest, and salt and pepper to taste.  Lay several wonton wrappers on a work surface. Scoop a generous tablespoon of the ricotta filling into the center of each wrapper, and brush outside edges with egg white.  Lay another wonton wrapper on top of each, and press firmly with fingertips to press out air and seal ravioli.  Transfer ravioli to a parchment lined baking sheet.  Repeat with remaining wonton wrappers and filling, making 18-20 ravioli total  Cover baking sheet with damp paper towel and transfer to refrigerator to set up, about 30 min.

Fill a large pot with water, salt liberally, and bring to a boil.  Cook ravioli in three batches., until they are cooked and float to the top, about 2-3 minutes.  Strain and transfer to serving bowls.  Top with a dollop of spinach pesto.

Spinach Pesto

In a food processor, combine remaining 3/4 cup hazelnuts, lemon juice, spinach, garlic, Parmesan, olive oil, salt and pepper to taste and puree until smooth.