This is a print preview of "Spinach Wonton Ravioli" recipe.

Spinach Wonton Ravioli Recipe
by Winelady Cooks

Spinach Wonton Ravioli

I was inspired by a recipe I saw in a magazine. Then I saw Giada on the FoodNetwork recently use wonton skins. Her tip to make sure there are no air pockets when sealing the ravioli made this recipe a success.

I hope you will give it a try.

Rating: 5/5
Avg. 5/5 2 votes
  United States American
  Servings: 1

Wine and Drink Pairings: Chianti


  • 1 package wonton skins
  • 1 package of fresh baby spinach leaves
  • 1 8 oz. container ricotta
  • salt, pepper, grated parmasean cheese
  • 1/8 tsp. nutmeg (I used too much for my taste at first so I adjusted to 1/8 tsp.)


  1. Rinse and dry well the spinach leaves.
  2. Chop the leaves and add to bowl with 1 cup of ricotta.
  3. Add the salt, pepper, cheese and nutmeg and stir all together. You can add more ricotta if you want.
  4. Use your favorite sauce for these raviolis. My family likes traditional meat sauce, but you can use whatever sauce you like.