Vegetarian Mains

Ricotta Wonton Ravioli with Sautéed Spinach and Tomatoes

Using wonton wrappers instead of pasta dough, this recipe is a lighter take on the traditional Italian comfort food.

Let me start by saying I have nothing against traditional ravioli. In fact, butternut squash ravioli is one of my favorite dishes. But what I don’t like is letting food go to waste. And after making these adorable skinny cannoli cups last week, I had about 24 wonton wrappers and over ½ a container of ricotta cheese sitting in my fridge. My solution: wonton-wrapper ricotta ravioli.

Besides being lower in carbs than pasta dough, wonton wrappers are already made for you, so all you have to do in order to make ravioli is make a filling, place a scoop in the middle of each wrapper, then seal and boil. Super easy, but I will admit doing the egg wash and sealing 24 wontons can get monotonous. Just keep reminding yourself of the cheesy bites awaiting you with just 3 minutes of cook time.

While we kept things vegetarian with just the cheese ravioli and a spinach and tomato olive-oil sauce, feel free to serve these with turkey meatballs, baked chicken, or a ground turkey pasta sauce.

The only thing I don’t like about this recipe is that it doesn’t save well to have for the next day. So my recommendation is if there are only two of you to cut the recipe in half.

Short post today as we are in the final stages of packing. Our moving POD comes tomorrow, so fingers crossed all our stuff actually fits in it!

So here’s a toast to not letting food go to waste!


Ricotta Wonton Ravioli with Sautéed Spinach and Tomatoes

Print Recipe
Serves: 4


  • 1 ¼ cup part-skim ricotta cheese
  • ¼ cup Parmesan cheese plus a little extra for garnish
  • ½ tsp dried basil
  • 1/8 tsp ground nutmeg
  • Pinch salt and pepper
  • 24 square wonton wrappers
  • 1 egg, whisked
  • 1 tablespoon plus ½ tsp extra-virgin olive oil (I used a basil-infused oil for extra flavor)
  • 10-oz baby spinach
  • 2 roma tomatoes, diced
  • Squeeze of lemon to serve



Place ricotta, Parmesan, dried basil, nutmeg, and a pinch of salt and pepper in a bowl and mix well.


Place wonton wrappers on a clean, dry surface and place ½ tablespoon of ricotta mixture in the center of each wrapper.


Whisk the eggs in a small bowl, then moisten edges of wonton wrappers with the egg wash. Fold each wonton wrapper in half and press firmly to seal. Place damp paper towel over sealed wontons to prevent them from drying out.


Fill large pot with water and bring to a boil. Add ½ tsp olive oil to water to help keep the wonton ravioli from sticking.


While waiting for the water to boil once you have your wonton ravioli all sealed, place medium skillet on stove over medium heat. Add 1 tablespoon of olive oil. Once hot, add tomatoes and spinach. Cook until spinach has wilted. Option to add pinch of salt and pepper.


Once boiling, add wonton ravioli and cook for 3 minutes. Carefully remove cooked ravioli using a slotted spoon, being careful not to stack them on top of one another as they will start to stick to each other as they cool. I recommend immediately plating them from the pot.


Spoon spinach and tomato mixture over each bowl of ravioli and serve! Option to add an extra sprinkle of cheese, drizzle of olive oil, and squeeze of lemon on top when serving.

Recipe adapted from Cooking Light


Related posts:

You Might Also Like

No Comments

Leave a Reply