HELP!! Sunny Anderson recipe

Discussion in 'Cooking' started by Niki Andiokno, Jan 8, 2010.

  1. Niki Andiokno

    Niki Andiokno DIS Veteran

    Aug 6, 2003
    Recently I watched a Foodnetwork show by Sunny Anderson called Cooking for Real. It had a great looking recipe for Spinach pesto with hazelnut ravioli on 1/2/10. I am trying to find the actual recipe so I can make it, but I can't locate it anywhere. I thought all foodnetwork show recipes were listed there. Apparently not.

    If anyone has this recipe, or any one for hazelnut ravioli, I would greatly appreciate it. I have been looking forward to cooking this all year.
  2. Thumper_Man's Wife

    Thumper_Man's Wife DIS Veteran

    Dec 15, 2009
    I was actually able to find it on Food Network but looking under Sunny Anderson's page. It took a while but here you go! :) I hope this is the right one.

    Ricotta Ravioli with Spinach Pesto

    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
    Special equipment: Food processor
    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 to 20 ravioli total. Cover baking sheet with a damp paper towel and transfer to refrigerator to set up, about 30 minutes.

    To make the spinach pesto:

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

    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 to 3 minutes. Strain and transfer to serving bowls with a dollop of spinach pesto.
  3. Niki Andiokno

    Niki Andiokno DIS Veteran

    Aug 6, 2003

    I found it, too. What had me confused is that she calls it by a different name on the show. She called it Spinach pesto with hazelnut ravioli. On the show the Sangria was called Ruby Red Sangria. On the website, she calls it Winter Sangria.

    Go figure.
  4. MazdaUK

    MazdaUK <font color=green>Curse this time difference!<br><

    Sep 17, 2004
    Sounds delicious - let us know how it turns out:goodvibes

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