My Wonton Cheese and Spinach Ravioli with Marinara Sauce is an easy way to make homemade ravioli without making the pasta. It is the perfect “cheat” and makes these super easy to make. You could do all kinds of fillings but today, I’m keeping it to the classic cheese and spinach.
Wontons are very delicate and should be treated with care. They can tear easily and the filling can escape if they aren’t sealed properly. With that in mind, take time sealing each ravioli. By freezing them for 30 minutes (or longer) you will help with the ravioli seal. Don’t throw these into a colander to drain. I guarantee they will tear. I know because I’ve done it! The extra care is worth it because these are light and airy and have a lot less calories than regular pasta. I keep them light by using lighter cheeses in the filling but feel free to use full fat if it makes you happy. You won’t hurt my feelings.
So, let’s get started. First note, you can use my marinara sauce recipe to finish this dish. It is easy to make and a family favorite. Alternatively, you could also make this even easier by using a good quality, store-bought pasta sauce. I always recommend the Rao’s Marinara Sauce because it is so darn good.
Before you start on the ravioli filling, heat a large pot of highly salted water and bring it to a boil. Then lower the heat until it is just simmering. If it is boiling, it will rip the ravioli.
Next, start on your filling. Mix all the cheese ingredients in a bowl. Mix to combine.
If you like these, I also make a crab stuffed wonton ravioli in a lemon butter sauce that you might like to try. Enjoy.
Next, lay out half of your wonton wrappers (24). If you don’t have enough space on your cutting board or kitchen counter, just lay out 12.
Put a heaping tablespoon of the cheese filling in the center of each ravioli.
Now, you are ready to make “the glue” that will hold the two layers of wontons together.
In a small dish, mix one egg with a couple of tablespoons of water. Using a pastry brush, paint the borders of each wonton with some of the egg wash.
Carefully, lay another wonton on top of each mound of cheese. Press all around the filling so that the bottom and top wonton are glued together. You want to press out any excess air so only the filling is in the middle.
To be sure that all the edges are sealed, you can use a fork and press down on all the edges further causing them to stick together. While this isn’t absolutely necessary, if I have a little extra time, I do it as a precaution.
Do this with all the wonton wrappers and filling until you have 24 ravioli.
Once you complete a batch of ravioli, place them on a parchment lined baking sheet. Put this in the freezer to about 30 minutes to firm up and really make those edges seal. I have found this to be the best way to keep them from “leaking” while they are simmering in the water.
Now it is time to cook the ravioli. Be sure you have your marinara sauce on the stove, hot and ready to go. These cook up very quickly.
Using a large spoon or spider, I ease the ravioli into the simmering water. Remember, it should not be boiling or it will tear the pasta. I cook the pasta in batches for about two minutes. Lift out of the water with a large spoon with holes so it drains or with a spider strainer.
Place in a pasta bowl, top with sauce and some shaved Parmesan if using.
Simple, easy and so delicious. These ravioli are light as a feather and taste fabulous.
Did you like this recipe? Looking for other lighter, healthier Italian options? Try some of these:
Spaghetti Squash with Seafood Marinara
Crispy Eggplant Parmesan Slices
Wonton Cheese & Spinach Ravioli With Marinara Sauce
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
Ingredients
- 48 Wonton Wrappers
- 1 Egg
CHEESE FILLING
- 1 Cup Low fat ricotta cheese
- ½ Cup Shredded mozzarella
- ¼ Cup Grated Parmesan cheese
- 1 Egg
- 1 Cup Thinly sliced fresh baby spinach
- ¼ Tsp. Garlic
- ¼ Tsp. Basil
- ¼ Oregano
- ½ Tsp. Salt and freshly ground pepper to taste
- Shaved Parmesan to finish
Instructions
- Boil a pot of salted water then bring the temperature down so the water is just simmering.
- Mix all the cheese filling ingredients together in a small bowl.
- Lay out half of your wontons. Put a heaping spoonful in the middle of each wonton.
- Mix the egg with a couple of tablespoons of water to make the “glue” that will keep the wontons sealed around the filling. Using a pastry brush, paint the borders of the filled wonton skins with this egg wash.
- Lay another wonton wrapper on top of the filling and carefully press down, getting as much air out as possible. Press down tightly around the filling and firmly pressing the down on all four sides of the wontons creating ravioli. This will seal the wonton. To be sure they are firmly “glued together”, use the tines of a fork to press down the edges. Place the formed ravioli on a tray and put in the freeze for about 30 minutes.
- Gently place the ravioli into the simmering water. Do not let the water rapidly boil (it can rip the ravioli). Cook for about 2 minutes. Take the ravioli out of the water gently using a large spoon with holes to drain. These ravioli are very fragile and should be handled with care.
- Carefully plate and top with my marinara sauce or your own favorite jarred variety. Add some shaved Parmesan to finish the dish.
