Spinach Artichoke Wonton Ravioli

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.

Overhead shot of a bowl of spinach artichoke wonton ravioli.

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.
Side shot of ravioli filling sitting on top of an open wonton wrapper.

Step-by-Step Instructions

  1. Bring a gallon of salted water to a boil.
  2. Melt butter on low heat in a small saucepan (or heat olive oil to warm temperature).
  3. Stir in capers. Shut off the heat and leave saucepan on the burner while preparing ravioli.
  4. To a medium mixing bowl, add ricotta, mozzarella, chopped baby spinach, artichoke hearts, garlic, ¼ teaspoon black pepper, salt and crushed red pepper flakes.
  5. Mix to thoroughly combine.
  6. Line 24 wonton wrappers on a cutting board. Spoon a rounded tablespoon of filling in the center of each wrapper.
  7. 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.
  8. Press the edges of each ravioli with a fork to create decorative edges.
  9. 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.
  10. Spoon caper butter over ravioli and garnish with shaved Parmesan and remaining black pepper.
Spinach Artichoke Wonton Ravioli prior to being cooked with some open, while others are closed.

Recipe Substitutions and Alterations

  • 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.
Close up of Spinach Artichoke Wonton Ravioli with a fork breaking into one ravioli.

Nutrition Considerations

  • 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.
Finished shot of Spinach Artichoke Wonton Ravioli in a white bowl.

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Spinach Artichoke Wonton Ravioli

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5 from 1 review

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

  • Author: Julie Andrews
  • 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

Ingredients

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) 
  • 23 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

Instructions

  1. Bring a gallon of salted water to a boil.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. Spoon caper butter over ravioli and garnish with shaved Parmesan and remaining ¼ teaspoon black pepper.

Nutrition

  • 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

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6 Comments

  1. I love making ravioli with wonton wrappers – super easy and a bit healthier. I’ve never thought about making spinach artichoke one’s though – that’s genius! My family would love these!

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