Making stuffed pasta is easier than it seems. Just some spinach, ricotta cheese, and Lemon Pepper Blend, and it’s done!
Blanch spinach in water, rinse with cold water, and squeeze to press out as much water as possible. Chop finely.
Whip ricotta with a fork and incorporate Lemon Pepper Blend into spinach. Add parmesan, nutmeg, and olive oil. Stir.
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.
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.
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.
Incorporate sauce into medaglionis carefully with a small amount of the cooking water.
Garnish with pepper, lemon zest and parmesan, to taste.