Imagine transforming ordinary wonton wrappers into a culinary masterpiece that combines the creamy richness of spinach and artichoke with the delicate elegance of Italian-inspired ravioli. This isn't just another recipe – it's a game-changing dish that will elevate your home cooking from mundane to magnificent! Whether you're looking to impress dinner guests or treat yourself to a restaurant-quality meal, these spinach artichoke wonton ravioli are about to become your new obsession.
Prep Time: 20 mins
Cook Time: 15 mins
Total Time: 35 mins
Cuisine: Italian
Serves: 4 servings
Ingredients
- 1 package wonton wrappers
- 1 cup fresh spinach, chopped
- 1 cup canned artichoke hearts, chopped
- 1/2 cup ricotta cheese
- 1/4 cup grated Parmesan cheese
- 1 egg, beaten (for sealing)
- Marinara sauce for serving
Instructions
- Begin by gathering all your ingredients: wonton wrappers, fresh spinach, canned artichoke hearts, ricotta cheese, Parmesan cheese, and an egg. Make sure to have your marinara sauce ready for serving as well.
- In a medium-sized bowl, combine the chopped fresh spinach and chopped artichoke hearts. Mix well to ensure they are evenly distributed.
- Add the ricotta cheese and grated Parmesan cheese to the spinach and artichoke mixture. Stir until all the ingredients are well combined, creating a creamy filling.
- Take the beaten egg and set it aside. This will be used to seal the wonton wrappers.
- On a clean, flat surface, lay out a few wonton wrappers at a time. Keep the remaining wrappers covered with a damp cloth to prevent them from drying out.
- Place about a teaspoon of the spinach and artichoke filling in the center of each wonton wrapper. Be careful not to overfill, as this can make sealing difficult.
- Using your finger or a small brush, lightly moisten the edges of the wonton wrapper with the beaten egg. This will help the wrappers stick together.
- Fold the wonton wrapper in half diagonally to create a triangle shape, enclosing the filling. Press the edges firmly to seal, ensuring there are no air pockets. You can also crimp the edges with a fork for a decorative touch.
- Repeat the filling and sealing process with the remaining wonton wrappers and filling until all are prepared.
- Bring a large pot of salted water to a gentle boil over medium heat. Carefully drop the ravioli into the boiling water, being cautious not to overcrowd the pot.
- Cook the ravioli for about 3-5 minutes, or until they float to the surface and are cooked through. Fresh ravioli cooks quickly, so keep an eye on them.
- Using a slotted spoon, gently remove the cooked ravioli from the pot and transfer them to a serving platter.
- Serve the spinach artichoke wonton ravioli warm, topped with marinara sauce. You can also sprinkle additional Parmesan cheese on top if desired.
- Enjoy your delicious homemade spinach artichoke wonton ravioli!
Tips
- Keep your wonton wrappers covered with a damp cloth to prevent them from drying out and cracking while you're preparing the ravioli.
- Don't overfill the ravioli – a teaspoon of filling is perfect. Overfilling makes sealing difficult and can cause the ravioli to burst during cooking.
- Use a fork to crimp the edges for a professional-looking seal and to prevent the filling from leaking.
- Make sure your water is at a gentle boil – a rolling, aggressive boil can cause delicate ravioli to tear.
- Cook the ravioli in batches to prevent overcrowding, which can cause them to stick together.
- If you want to prepare ahead, you can freeze uncooked ravioli on a baking sheet, then transfer to a freezer bag for later use.
- For an extra flavor boost, try browning some butter with sage to drizzle over the ravioli instead of marinara sauce.
Nutrition Facts
Calories: 220kcal
Carbohydrates: 25g
Protein: 12g
Fat: 9g
Saturated Fat: 4g
Cholesterol: 45mg
