Okay, now I might sound crazy for saying this, but recently I have seen a lot of recipes using wonton wrappers as ravioli “noodles”. So I had some wonton wrappers hanging out in the freezer just waiting to be used. Now, I would have loved to use them to make wonton soup or another authentic recipe. But I didn’t have all the ingredients on hand, so I was much easier to make ravioli because I did have most of that on hand.
I was honestly pleasantly surprised at how easy this was, and how similar they were. I do love making my own pasta but some days there’s just not enough time. You can make just about any kind of ravioli filling you want, I love a plain cheese ravioli, or a meat and cheese ravioli. Really the clue here is anything with cheese in it. But I did feel the need to add something green to it, besides the parsley I put on top.
I had picked up some spinach and some ricotta, because let’s be honest, who has that on hand. I dug some spicy sausage out of my freezer and I used the already opened jar of marinara sauce as my pasta sauce. Only about 30 minutes and we had a delicious meal that felt 100% homemade. No one could even guess I had used wonton wrappers. Win-win!
Start by heating up a medium saute pan, I used spicy Italian sausage links, so I had to remove the casing before browning them. Cook the sausage until browned and crumbled. Add in the spinach and saute until wilted. Allow the mixture to cool, than transfer to a cutting board and chop finely. Move the mixture to a mixing bowl and add in the ricotta, Parmesan, egg, salt, and pepper. Mix to combine.
Lay out the wonton wrappers on a clean surface and using a small cookie scoop or a measuring spoon fill each wrapper with about a tablespoon of filling, continue until half of the wrapper shave filling. You want the wonton wrapper to be full, but not too full that it won’t close.
Fill a small dish with water, using your finger, spread water along the outside of the wonton wrapper, place a second wonton wrapper on top and seal the edges, you may need to add more water to get them sealed. If desired you can seal them again using a fork.
Bring pot of salted water to a boil, add in 3-4 raviolis at a time, you don’t want to crowd them. Boil them for 3-4 minutes until the wonton wrappers are cooked and soft. Transfer to a plate and finish the rest of the raviolis in batches. Serve with you favorite marinara sauce or simply drizzle with olive oil and season with salt and pepper. Enjoy!
**If you have leftover ravioli filling you can serve it over cooked noodles instead, I wouldn’t recommend freezing it.
- 1 Package Wonton Wrappers
- 15 Oz Ricotta Cheese
- 2 Cups Spinach, sauteed and chopped
- 2 Spicy Italian sausage links, casing removed, chopped and browned
- 1 cup Grated Parmesan
- 1 Egg
- Salt and pepper, to taste
- 1 Dish of water, for closing wontons
- In a medium saute pan cook sausage until browned and cooked thoroughly, add in the spinach and saute until wilted. Allow mixture to cool slightly. Transfer mixture to a cutting board and chop finely.
- In a large mixing bowl combine the cooked spinach and sausage, the ricotta, Parmesan, egg, salt, and pepper. Mix to combine.
- Lay wonton wrappers out on a clean surface or a baking sheet. Using a small cookie scoop or a measuring spoon fill each wonton wrapper with about a tbsp of filling. You want enough willing so the wrapper isn't empty but not too much that the edges don't close.
- Using your finger, dip in the water and go around the edge of the wonton wrapper ensuring all sides have water on them. Place another wonton wrapper on top and press the edges to seal. You should have an even square, if desired you can seal the edges of the ravioli with a fork.
- Once all of the wonton wrappers have been filled, bring a pot of salted water to a boil. Place about 3-4 wontons in the water at a time, don't over crowd them. Boil for 3-4 minutes, until the wonton wrapper is cooked.
- Repeat this process until all of the ravioli's have been cooked. Serve them with your favorite marinara sauce or simply drizzled with olive oil and season with a little salt and pepper.