Print

Spinach Artichoke Wonton Ravioli

Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

5 from 1 review

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

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

  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

Find it online: https://thehealthyepicurean.com/spinach-artichoke-wonton-ravioli/