I had left-over wonton skins from when I made wontons and I remembered seeing a recipe for Butternut Squash Ravioli once, where they were made with wonton skins. I decided to try this idea out, but with a spinach ricotta filling. I like a higher proportion of spinach than ricotta, and upon tasting, Lon agreed.

Wonton Skin Ravioli
~about 25 ravioli (5 servings)

  • 1 tablespoon olive oil
  • 1 (16oz) package pre-washed baby spinach
  • 3 cloves garlic, thinly sliced
  • 1 cup whole milk ricotta
  • 50 wonton skins (sold at Asian supermarkets)
  • Red Sauce to serve

1. In a large skillet (with a lid), heat olive oil. Put spinach in and spread garlic on top. Sprinkle with some kosher salt. Put lid on, turn off heat and rest for 5 minutes. Strain and press lightly to get out more liquid. Let it cool.
2. In a medium sized bowl, mix together spinach, ricotta, salt and pepper (to taste).

spinach and ricotta filling

3. Set up a little bowl with water (for you to dip your finger in). Place 1 tablespoon of filling in the center of flat wonton skin. Dip your finger in water and wet the edge on the wonton skin.

make ravioli

4. Place another skin directly on top and seal all four sides. Repeat step 3 and 4 till you finish the filling.

wonton skin ravioli

5. Bring a large pot of water to a boil. Boil ravioli for 2 minutes and drain carefully. Serve with red sauce.

Wonton skin ravioli plated 2

Well, you won’t be able to fool anyone into thinking this is traditional ravioli, but, we still love it. The flavor is wonderful and the texture is much softer. It’s a great lighter alternative. It saves a lot of time too.

posted by jessica at 07:16 PM Filed under Fusion, Recipes. You can follow any responses to this entry through the RSS 2.0 feed. Both comments and pings are currently closed.