Are you ready to make ravioli using wonton wrappers?

This spinach artichoke wonton ravioli has a cheesy spinach and artichoke filling stuffed in a wonton wrapper and cooked until al dente.

It's finished with a drizzle of olive oil or butter and freshly grated Parmesan.

How to make spinach artichoke wonton ravioli

Butter or olive oil: To drizzle over the pasta.
Capers: For a little briny bite.
Ricotta and mozzarella: The perfect cheesy filling combo to stuff in the wontons.
Spinach: Chopped and mixed in with the cheeses and artichokes.
Artichokes: A jar of marinated artichokes will provide the most flavor.
Garlic: A few cloves or more.
Wonton wrappers: These will act as the "pasta" to make ravioli.
Parmesan: Freshly grated or shaved to sprinkle on top.

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 black pepper.

For the capers: Skip them if you can't find them or don't have them on hand.
For the cheeses: Use whole milk or part-skim.
For the spinach: Use freshly chopped spinach or use frozen.
- If you use frozen from the box, be sure to thaw it and ring out the water.
- When using frozen, I generally recommend buying the bag of frozen spinach leaves versus the box just to save yourself a step (the boxed kind is very watery).
For the artichokes: Any jarred or canned artichokes will work.

To make it gluten free: Use gluten free wonton wrappers.
- Be sure all other ingredients you choose are gluten free.
To make it dairy free: You could sub out the cheeses but it may impact the overall flavor and texture of the dish.
To make it nut free: This recipe does not contain nuts.
- Be sure all ingredients you choose are nut free.
To make it egg free: Be sure the wonton wrappers you choose do not contain egg.

Pasta recipes to make ASAP:

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A cheesy spinach and artichoke filling stuffed in wonton wrappers, simmered then drizzled with olive oil.

Scale

¼ cup butter or olive oil
2 tablespoons non-pareil capers, drained
1 cup whole milk or part-skim ricotta (about 8 ounces)
⅓ cup shredded mozzarella
2 cups baby spinach, finely chopped
¾ cup quartered marinated artichoke hearts, drained and roughly chopped (from a 7.5-ounce jar)
2-3 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 or grated Parmesan

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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.

Keywords: easy, healthy, comfort food, from scratch, homemade, delicious