These homemade Spinach Mushroom Wonton Ravioli have an extra special shortcut, making them even easier. This recipe does away with the fuss of making fresh pasta and uses wonton wrappers to encase the filling instead. It saves a ton of time and tastes delicious!
Using wonton wrappers instead of pasta saves a ton of time, and the thin wonton wrapper is the perfect texture.
I like to toss the ravioli in a homemade basil pesto, which is the perfect herby, garlicky sauce for the ravioli.
🧾Ingredients in this recipe
frozen spinach – this recipe is the most consistent when using frozen spinach. However, you can make your own by cooking down fresh spinach. Just make sure you squeeze out all the excess oil and liquid.
wonton wrappers – I use wonton or gyoza wrappers for this recipe. They come in packs of approximately 52 sheets. This recipe uses one pack. The wrappers mimic very thin pasta sheets.
nutmeg – optional in this recipe, but adds an extra depth of flavor that I love. Give it a try, and you’ll be happy you did.
See the recipe card for full information on ingredients and quantities.
Pro Tip
The key to getting the filling just right is chopping the ingredients super small so you get an even bite of each ingredient in each ravioli.
👩🍳How to Make This Recipe
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Note: As you finish each ravioli, place it on a damp towel (or paper towel) so they don’t stick.
More Pasta Recipes
Of all the delicious and highly-rated pasta recipes on the blog, here are some of my favorites.
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Spinach Mushroom Wonton Ravioli
Print Recipe SaveIngredients
- 1 onion finely diced
- 6 oz. mushrooms finely chopped.
- 8 oz. frozen spinach defrosted
- 1 egg lightly beaten
- 1 egg beaten
- 6 oz. mozzarella finely ripped up or chopped
- 8 oz. ricotta
- ¼ cup parmesan + more for serving
- ¼ tsp nutmeg optional
- Salt and pepper to taste
- 1 tbsp olive oil
- 1 pack of wontons ~52 sheets
- pesto or other sauce for serving
Instructions
- 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!