Today’s recipe for Spinach Artichoke Wonton Ravioli is super duper exciting!
Everyone knows I’m a huge pasta fan, and will literally take it any which way and be perfectly happy.
Whether it’s al dente spaghetti, bowtie, cavatappi, fettuccine or orecchiette, and if it’s smothered in a rich tomato sauce, basil pesto, creamy alfredo or ooey gooey cheese sauce, I’m in.
Homemade pasta is absolutely fantastic (when you have the time), but I am not too good to cook dried pasta. At all.
Spinach artichoke wonton ravioli for the win
When I heard it was possible to make homemade ravioli out of wonton wrappers, I was ecstatic. It seemed like a way to sort of meet in the middle. I don’t have to take the time to make my own pasta dough, but I am not using dried pasta, either.
The best of both worlds? I was about to find out.
I’ve used wonton wrappers in a host of Asian recipes, but had never considered them for Italian food. The little wrappers are made of flour, egg, water and salt, so it’s essentially the same as pasta (yes!), and they are the right size for ravioli, so it seemed like a no brainer.
And let me tell ya’, it worked! Soooooo well.
When there’s a cheesy stuffing involved, nothing can go wrong
Here is the method I followed:
- I warmed some olive oil (or butter!) and a spoonful of capers in a saucepan (this is the 2 ingredient simple sauce for the ravioli!).
- I laid out half of the wonton wrappers (in this case I used 48 total to make 24 ravioli) on a cutting board.
- I crafted a filling of ricotta, mozzarella, artichokes, spinach and seasonings, and plopped a little dollop on half of the wonton wrappers.
- I filled a dish with water, wet my fingers, and wet the edges of each wonton wrapper.
- I placed the remaining wonton wrappers on top of each of the filled ones, and created a seal using the back of a fork.
- I brought a large pot of water to a boil, salted it, and cooked a handful of ravioli at a time, dishing them up as they cooked (so they’d be supa fresh!) and topped them with caper olive oil (or butter!).
- I dusted each dish with freshly cracked black peppa and some fresh Parmesan (more cheese).
THAT’S IT! Homemade wonton ravioli in under and hour! No dough making.
No cutting into perfect squares. Just a simple homemade ‘pasta’ dish with wholesome ingredients and flavors.
Don’t get me wrong, there is a time and place for making pasta dough from scratch.
It’s just not right now.Print
Spinach Artichoke Wonton Ravioli
A cheesy spinach and artichoke filling stuffed in wonton wrappers, simmered then drizzled with olive oil.
- Prep Time: 30 mins
- Cook Time: 20 mins
- Total Time: 50 mins
- Yield: 8 Servings 1x
- Category: Dinner
- Method: Stove-Top
- Cuisine: Asian, Italian
- Diet: Vegetarian
- ¼ cup butter or olive oil
- 2 tablespoons non-pareil capers, drained
- 1 cup (8-ounces) ricotta (whole milk or part skim)
- ⅓ cup shredded mozzarella
- 2 cups baby spinach, finely chopped
- ¾ cup (~7.5-ounce jar) quartered marinated artichoke hearts, drained and roughly chopped
- 2 cloves garlic, peeled and minced
- ½ teaspoon freshly ground black pepper, divided
- ¼ teaspoon kosher salt
- Pinch crushed red pepper flakes
- 48 wonton wrappers
- ½ cup freshly shaved Parmesan
- Bring a gallon of salted water to a boil.
- Melt butter on low heat in a small saucepan (or heat olive oil to warm temperature). Stir in capers. Shut off the heat and leave saucepan on the burner while preparing ravioli.
- To a medium mixing bowl, add ricotta, mozzarella, chopped baby spinach, artichoke hearts, garlic, ¼ teaspoon black pepper, salt and crushed red pepper flakes. Mix to thoroughly combine.
- Line 24 wonton wrappers on a cutting board. Spoon a rounded tablespoon of filling in the center of each wrapper. Lightly brush edge of each wrapper with water, then place a second wrapper on top and seal, pressing out trapped air. Repeat with remaining wrappers and filling. Press the edges of each ravioli with a fork to create decorative edges.
- Boil ravioli in 3-4 batches until tender, 2 to 3 minutes per batch, removing with a slotted spoon and placing in six serving bowls.
- Spoon caper butter over ravioli and garnish with shaved Parmesan and remaining ¼ teaspoon black pepper.
- Serving Size: 1/8 of recipe
- Calories: 284
- Sugar: 2g
- Sodium: 593mg
- Fat: 15g
- Saturated Fat: 5g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 26g
- Fiber: 1g
- Protein: 11g
- Cholesterol: 29mg
Keywords: easy, healthy, comfort food, from scratch, homemade, delicious