Wonton Wrapper Raviolis

As we ease into a New Year, we like to throw in a few miscellaneous blog posts of things that we find interesting and want to try out but they may not fit into our themes throughout the year.

First up...easy wonton ravioli. This is something that we wanted to try out for a long time. We actually wanted to make some ravioli at home that was quick and easy so we first tried out fresh store bought lasagna sheets but they were too thick and stiff and didn’t work out at all. Our next plan/idea was to get some wonton wrappers and fill them and make ravioli. These worked out much better. Take a look below to see how made a yummy batch of ravioli.

First of all you’ll want to make a filling. We chose a ricotta cheese and spinach filling. For this you will need ricotta cheese, spinach, olive oil, garlic, eggs, parmesan cheese, and salt and pepper. I cooked up about 10 cups of fresh spinach (yes that seems like a lot but it cooks down so so much) along with 3 cloves of chopped garlic and a drizzle of olive oil. Cook until dark green and until the spinach goes down. 

In a bowl, add in 2 cups of ricotta cheese, 1/3 cup of parmesan cheese, 1 egg, salt and pepper and the spinach. Mix well and refrigerate until ready to use.  

After the filling is made, you can whip out your wonton wrappers and start filling. Either the square or rounds ones will work. We are making slightly larger raviolis so that we can use the entire wrapper without cutting off scrap bits. They are also much thinner than your average ravioli so it’s fine that they are a bit bigger.

Grab a bowl of warm water and put it nearby as you will need to use this to close the ravioli. You’ll also want some baking sheets to place the raviolis on as you wrap them.

Place a dollop of filling in the centre of the wrapper. You don’t want too much as it may split open so a little goes a long way.

Use your finger to put a light boarder of water around the edges of the wrapper.

Fold in half and pinch the sides together.

Place it on a baking sheet and then continue to make more. We were feeding a lot so we made a lot! You can make as many as you want. I did try making some and put them in the fridge overnight. That wasn’t the best idea as they stuck together and stuck to the container and turned really soft. It was a disaster! It’s just best to make them as you need them.

Get a large pot of water boiling. Once it’s boiling, drop about 6 of the raviolis in and let them cook for about 3 minutes. Remove with a slotted spoon and place on a parchment lined baking sheet in the oven. I put the oven on the warm and hold setting. Continue cooking the rest of the raviolis.

Next, make your sauce. We kept it real simple and just melted some butter in a pan along with some fresh sage and then tossed in the raviolis. I would say just eye how much of each you use. I needed a lot of sauce so I used extra butter and sage. We were so excited to make this and hungry that we forgot to take some pictures along the way! Sorry.

Serve and enjoy...so delicious.