Last updated on December 25th, 2018 at 08:51 pm
Homemade Spinach Mushroom Wonton Ravioli without the fuss of making your own pasta. Using wonton wrappers instead of pasta saves time and tastes delicious.
Spinach Mushroom Wonton Ravioli
Homemade ravioli without the fuss of making your own pasta. Using wonton wrappers instead of pasta saves time and tastes delicious.
Prep Time 40 minutes
Cook Time 15 minutes
Total Time 55 minutes
Servings 6
Calories 2170 kcal
Ingredients
Basil Pesto
- 8 oz. basil stemmed
- 2 cloves garlic cut in half
- 1/4 cup pine nuts toasted
- 1/4 cup olive oil
- 1/4 cup parmesan grated
- salt & pepper
Wonton Ravioli
- 1 small onion finely diced
- 6 oz. mushrooms finely chopped.
- 6-8 oz. frozen spinach defrosted
- 1 egg lightly beaten
- 1 egg mixed with 1 tbsp water for egg wash beaten
- 6-8 oz. mozzarella finely ripped up or chopped
- 6-8 oz. ricotta
- 1/4 cup parmesan + more for serving
- Optional: nutmeg
- Salt and pepper to taste
- 1 tbsp olive oil
- 1 pack of wontons ~52 per pack
Instructions
Make the pesto: Add the basil, 1/4 cup pine nuts, and garlic, to a food processor. With the food processor on, slowly add the olive oil until combined. Mix in the parmesan, season with salt and pepper to taste, and set aside.
- Using cheesecloth or your hands, wring out the spinach to get out as much water as possible.
Cook the onions in olive oil over medium heat until translucent. Add the mushrooms, spinach, salt, pepper, and nutmeg. Cook 5-10 minutes.
- Transfer the mixture to a medium/large bowl. Mix in the mozzarella, ricotta, parmesan, and egg.
- Bring a pot of water to boil. In the meantime, continue with the following steps.
- Lay out a grid of wonton wrappers. (I do 12 at a time on a large cutting board.)
- Fill each wonton with 1 tbsp of the mixture.
- Using a pastry brush, paint the perimeter of the wonton wrapper with the egg wash, cover with another wonton wrapper, and press the edges to seal trying not to trap air with the filling.
- As you finish each ravioli, place on a damp towel (or paper towel) so they don’t stick.
- Once the water is boiling, add the wonton ravioli ~5 at a time. You don’t want to crowd them in the pot or they will stick to each other. When they come to the surface they are cooked. Add them to the sauce to finish them or plate.
- Buen provecho!
Nutrition Facts
Spinach Mushroom Wonton Ravioli
Amount Per Serving
Calories 2170 Calories from Fat 1575
% Daily Value*
Fat 175g269%
Saturated Fat 58g363%
Cholesterol 583mg194%
Sodium 2329mg101%
Potassium 2589mg74%
Carbohydrates 50g17%
Fiber 13g54%
Sugar 14g16%
Protein 111g222%
Vitamin A 34680IU694%
Vitamin C 63.8mg77%
Calcium 2509mg251%
Iron 17.2mg96%
* Percent Daily Values are based on a 2000 calorie diet.
Want to make your own pasta? Check out my Broccoli Rabe Ravioli recipe here!
