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5 from 5 votes

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.
Course Main, Main Course
Cuisine American, Italian
Prep Time 40 minutes
Cook Time 15 minutes
Total Time 55 minutes
Servings 6
Calories 2170kcal
Author Candice


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


  • 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!


Calories: 2170kcal | Carbohydrates: 50g | Protein: 111g | Fat: 175g | Saturated Fat: 58g | Cholesterol: 583mg | Sodium: 2329mg | Potassium: 2589mg | Fiber: 13g | Sugar: 14g | Vitamin A: 34680IU | Vitamin C: 63.8mg | Calcium: 2509mg | Iron: 17.2mg