Easy To Make Wonton Spinach Ravioli
can be prepped early in the day, just cover them with a damp towel, refrigerate and they will be ready to cook when you are. This is also an easy #KidsInTheKitchen project.
Have you ever read a recipe that sounded so good and looked really easy you just couldn’t wait to make it? That’s what happened to me this week.
While I was traveling recently I had time to read a magazine that included some really easy recipes. One of them was a spinach ravioli recipe using wonton skins.
I did try making “wonton raviolis” many years ago but with one quick boil of the water the raviolis exploded and dinner was takeout. Every one of my precious little “ravis” burst open at the seams. It was Chinese take out that night and wonton soup was not our top choice. (I always start these projects too late in the afternoon with not a lot of time to spare. You’d think I would have learned my lesson by now.)
Since I’m the type who likes to keep trying until I finally “get it” I was determined to try an easy to make wonton spinach raviolis today. Off to the store early afternoon to get fresh spinach, ricotta and wonton skins and I was back in a flash and couldn’t wait to get started.
For quick and easy prep make this easy marinara sauce recipe, it only takes 20 minutes to simmer. Then I started a simple spinach ricotta filling that was nothing like the one I read in the magazine.
I rinsed and dried my fresh baby spinach leaves, chopped them and added a little ricotta, salt and pepper, grated parmagiano reggiano cheese, and a pinch of nutmeg. Stirred a bit and then started filling those little skins.
It took no time at all to make the filling but it took a while to fill the entire package of wonton skins. I remembered a tip from a cooking show I watched a long time ago — “be sure to get out the air pockets when you seal the top to the bottom skins together”. My hopes were high this time. I was being extra careful to ensure that my filling wouldn’t explode into the boiling water again.
Here’s my easy to make “Wonton Spinach Ravoli” which you can adjust to your own proportions as needed. This type of recipe is not rocket science and there is plenty of room for flexibility.
Another reason this is a terrific recipe is that the kids can help with making the filling and then they can scoop a spoonful of the filling onto the center of each wonton. It’s a great way to engage #kidsinthekitchen.
- 1 package wonton skins
- 10 oz. package of fresh baby spinach leaves
- 8 oz. container ricotta
- 2-4 TBLS. grated parmiagiano reggiano cheese
- Salt & Pepper to taste
- ⅛ tsp. nutmeg (I used too much on my first batch for my taste so I reduced the amount to ⅛ tsp. You can always use more or leave it out.)
- Rinse and dry well the spinach leaves.
- Chop the leaves and add to bowl with 1 cup of ricotta.
- Add the salt, pepper, cheese and nutmeg and stir all together. You can add more ricotta if you want. (Adjust the seasonings to your preferences)
- Use one teaspoon of filling on each wonton. If you use too much, they will unseal in the boiling water.
- Dip your fingertip in water and wet the edges of each wonton just before putting the skin on top. You can press to seal with the tines of the fork as well. I did both hoping to ensure success.
- Fill a shallow 4 or 5 quart pot with water and bring to a rolling boil. Add only 3 to 4 raviolis so they are not crowded in the pot and keep the water at a brisk boil. Cook 3-4 minutes and remove with a slotted spoon to a plate.
- Continue this process until they are all cooked. This sounds time consuming, but they cook fast if the water stays at a constant boil. They were all cooked in about 12 minutes and they stayed hot in the plates.
Easy to make Spinach Wonton Ravioli recipe is a quick dinner to make. The wonton skins make a very light ravioli. You could make the raviolis early in the day and cover them with a damp towel and plastic wrap, keep refrigerated until ready to cook later in the day. Serve with a tossed salad for a light and delicious meal.
Here is an easy recipe for a meatless Marinara Sauce.