Homemade ravioli is already a fun and tasty meal, but these homemade Spinach Mushroom Wonton Ravioli have an extra special shortcut. This recipe does away with the fuss of making your own pasta and uses wonton wrappers to encase the filling instead. It saves a ton of time and tastes delicious!
Why this Recipe Works
- Everyone loves a recipe that's easy, fun to make, and is delicious to eat, and these ravioli fit the description. The filling is a classic combination of spinach and mushroom with creamy mozzarella and ricotta, which is a crowd-pleaser.
- Using wontons instead of pasta saves a ton of time, and the thin wonton wrapper is the perfect texture.
- 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.
- I like to toss the ravioli in a homemade basil pesto, which is the perfect herby, garlicky sauce for the ravioli.
Ingredients & Substitutions
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.
How to Make this Recipe
Using cheesecloth or your hands, wring out the spinach to get out as much water as possible. Then, chop the onions and mushrooms finely so the filling isn't too chunky.
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 tablespoon 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.
Note: 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 your favorite sauce to finish them or plate.
Wonton Ravioli FAQs
No, but they can be used as fresh pasta sheets.
Usually wonton dough is made from wheat flour, eggs, and water.
Yes, you can freeze them on a baking sheet. Once they are completely frozen, transfer them to a freezer bag. They will keep in the freezer for up to 6 months.
Yes, and you will find them named different things like gyoza wrappers, potsticker wrappers, and dumpling skins. Sometimes if they are labeled wonton, they are a little thicker.
More Homemade 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
Ingredients
- 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 teaspoon nutmeg optional
- Salt and pepper to taste
- 1 tablespoon 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 tablespoon 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!
Notes
Nutrition
This post was originally published in January of 2017 but was republished with new photos, step by step instructions, FAQs, and tips in December of 2020.
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