Medaglioni with brown butter and lemon pepper
Making stuffed pasta is easier than it seems. Just some spinach, ricotta cheese, and Lemon Pepper Blend, and it’s done!
Ingredients
4 cups spinach leaves
1 cup ricotta
Lemon Pepper Blend, ground, to taste
½ cup parmesan
¼ nutmeg, grated
2 olive oil
1 pack Chinese dumpling wrappers
¼ cup unsalted butter
1 Tbsp balsamic vinegar
Salt to taste
Zest of 1 lemon
Method
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1
Blanch spinach in water, rinse with cold water, and squeeze to press out as much water as possible. Chop finely.
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2
Whip ricotta with a fork and incorporate Lemon Pepper Blend into spinach. Add parmesan, nutmeg, and olive oil. Stir.
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3
Place some of the filling on a dumpling wrapper. Wet the edge of the wrapper and place another on top, forming a medallion. Press around the border to ensure the two wrappers stick together. Repeat with remaining filling. Set aside.
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4
Cook medaglionis in boiling water until they float, 2-3 minutes. Remove them from pot with a skimmer and set 1 cup of cooking water aside.
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5
Place butter in a large pan on medium. Cook until butter begins to brown. Remove from heat and add balsamic vinegar, salt, and lemon zest.
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6
Incorporate sauce into medaglionis carefully with a small amount of the cooking water.
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7
Garnish with pepper, lemon zest and parmesan, to taste.
