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
Featured Ingredients
- 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.
Step-by-Step Instructions
- 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.
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.
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.
Pasta recipes to make ASAP:
- Olive Pesto Pasta
- Lemon Asparagus Pasta
- Chicken Parmesan Pasta Bake
- Cajun Sausage Pasta with Peppers
- Butternut Squash Carbonara
- Cheesy Taco Pasta
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
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)
- 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
Instructions
- 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.
Nutrition
- Serving Size: ⅛ 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
Kelli says
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!
Julie Andrews says
Yeah! How fun it is to be able to make ravioli with the wonton wrappers?! I don't know that I'll ever do it any other way 🙂
Laura says
So good! Added in some lemon zest and made my own ravioli dough - thanks for sharing!
Julie Andrews says
You're welcome, Laura! That sounds delicious!!
Jackie says
Can the be frozen before cooking?
Julie Andrews says
Hi Jackie! I have not tried freezing them before cooking. Let me know if you test it!