Wonton Cheese & Spinach Ravioli With Marinara Sauce

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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. But, if you want to be more adventurous try my crab stuffed wonton ravioli in a lemon butter sauce.

Pro Tips on Making Wonton Ravioli

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.

How to Make Wonton Ravioi

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.

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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.

FAQ Section for Wonton Cheese & Spinach Ravioli

Can I make wonton ravioli ahead of time?

Yes! These ravioli freeze beautifully. After assembling and sealing, freeze them on a parchment-lined baking sheet for 30 minutes, then transfer to a freezer-safe container for up to 3 months. Cook directly from frozen, adding 1-2 extra minutes to the cooking time.

Why do my wonton ravioli keep breaking apart in the water?

The most common reason is boiling water that’s too vigorous. Keep the water at a gentle simmer, not a rolling boil. Also ensure you’ve sealed the edges completely with egg wash and pressed out all air pockets. Freezing for 30 minutes before cooking also helps the seal hold.

What can I substitute for wonton wrappers?

Gyoza or dumpling wrappers work perfectly as they’re nearly identical. Egg roll wrappers can work but are thicker and chewier. For a gluten-free option, use rice paper wrappers, though they require a different technique (soaking first).

How many ravioli does this recipe make?

This recipe makes 24 ravioli, which serves 4 people (6 ravioli per person as a main course). You can easily double the recipe for larger gatherings or meal prep.

Can I use frozen spinach instead of fresh?

Absolutely! Use 1/2 cup of frozen spinach, thawed and thoroughly squeezed dry to remove all excess moisture. Too much moisture in the filling can cause the wonton wrappers to become soggy and tear.

Are wonton wrapper ravioli healthier than traditional pasta ravioli?

Yes, wonton ravioli are generally lower in calories and carbs. Each wonton wrapper contains approximately 23 calories versus traditional pasta dough at 90-100 calories per serving. They’re also lighter in texture and digest more easily while still being satisfying.

What temperature water should I cook wonton ravioli in?

Keep your water at 180-190°F (82-88°C) – a gentle simmer with small bubbles breaking the surface. Water that’s too hot (212°F/100°C boiling) will agitate the delicate wonton wrappers and cause tearing. Use a kitchen thermometer for precision if needed.

How do you know when wonton ravioli are done cooking?

Wonton ravioli float to the surface after about 1-2 minutes and are done when they’ve floated for 30-60 seconds. The wrappers should look translucent and slightly puffy. Total cooking time is typically 2-3 minutes for fresh and 3-4 minutes for frozen.

Why freeze wonton ravioli before cooking?

Freezing firms up the filling and creates a stronger seal between the wonton layers, reducing the chance of bursting during cooking. Even 30 minutes makes a significant difference. The slight crystallization helps the egg wash bond more securely.

Can you bake wonton ravioli instead of boiling them?

Yes! Brush both sides with olive oil or melted butter, place on a parchment-lined baking sheet, and bake at 375°F (190°C) for 12-15 minutes, flipping halfway through. They’ll be crispy instead of soft – perfect for a different texture experience or as an appetizer.

What’s the best way to drain wonton ravioli without breaking them?

Never dump them into a colander! Use a spider strainer or large slotted spoon to gently lift each ravioli out individually, letting excess water drip back into the pot. Place them directly onto plates or into your sauce to prevent sticking.

Can I make wonton ravioli with full-fat cheese?

Absolutely! Full-fat ricotta, mozzarella, and cream cheese create an extra rich filling. The wonton wrappers will still keep the dish lighter than traditional pasta, so using full-fat cheese is a great compromise for maximum flavor.

How long do cooked wonton ravioli last in the refrigerator?

Cooked wonton ravioli will keep for 2-3 days in an airtight container in the refrigerator. They may soften slightly, but you can refresh them by gently pan-frying in butter for 2-3 minutes per side until warmed through and slightly crispy.

What other fillings work well in wonton ravioli?

Beyond cheese and spinach, try butternut squash and sage, mushroom and truffle oil, lobster and mascarpone, or sweet potato and brown butter. Keep fillings thick (not watery) and avoid overfilling – 1 tablespoon is the ideal amount.

Do I need to thaw frozen wonton wrappers before using?

Yes, thaw wonton wrappers in the refrigerator overnight or at room temperature for 30-40 minutes. Keep them covered with a damp towel while working to prevent drying and cracking. Work with one wrapper at a time and keep the rest covered.

What’s the difference between wonton wrappers and ravioli pasta?

Wonton wrappers are thinner (about 1mm thick), made with egg and wheat flour, and have a more delicate texture. Traditional ravioli pasta is thicker, made from durum wheat semolina, and has a more substantial, chewy bite. Wontons cook in 2 minutes versus 4-6 minutes for pasta.

Can you air fry wonton ravioli?

Yes! Brush with oil, arrange in a single layer in your air fryer basket, and cook at 350°F (175°C) for 6-8 minutes, flipping halfway. They’ll come out crispy on the outside with a tender filling – perfect for a healthier “fried ravioli” style appetizer.

Did you like this recipe? I’d love to hear from you. Leave a comment and rating below.

Looking for other lighter, healthier Italian options? Try some of these:

Cauliflower Parmesan

Spaghetti Squash with Seafood Marinara

Crispy Eggplant Parmesan Slices

Zucchini Lasagne Roll Ups