Homemade ravioli with wonton wrappers
Tender little spinach and ricotta ravioli made with store-bought wonton wrappers, so you get handmade pasta without making any dough.
- 75 min total
- 55 min hands-on
- A little more hands-on
- Serves 4
- About $2.57 a serving
- 580 calories
- Vegetarian
Dolly says: Read the steps once before you start. Everything goes smoother after that.
Ingredients
For 4 servings.
- 5 oz frozen chopped spinach, half a box, thawed
- 1½ cups ricotta cheese
- ½ cup grated parmesan, plus more to serve
- ½ lemon, zested
- 48 wonton wrappers, one package
- 2 cups marinara sauce
From your pantry
- ½ tsp garlic powder
- 1 tbsp salt, plus ½ tsp
- ¼ tsp black pepper
- 1 tbsp all-purpose flour, for the pan
Each serving has about 580 calories, 27 g protein, 74 g carbs and 19 g fat, and costs about $2.57 at typical US grocery prices. Both are estimates from what the recipe uses.
Missing something?
- No ricotta cheese? Cottage cheese works.
- No grated parmesan? Parmesan wedge works.
- No lemons? Limes work.
Steps
Tap an underlined word for a quick explanation.
Squeeze the thawed spinach hard over the sink until no more water drips out, then it finely.
Chop. Chopping means cutting food into bite-size pieces that don’t need to be neat. Keep them roughly the same size so everything cooks evenly.
How you’ll know: Your pieces are about half an inch and roughly alike, even if none of them are pretty.
Dolly’s tip: Wet spinach makes a runny filling that leaks out of the ravioli, so squeeze hard.Stir the spinach, ricotta, parmesan, lemon , garlic powder, ½ teaspoon salt and the pepper in a bowl.
Zest. Zest is the thin, colored outer layer of citrus peel, rubbed off on the smallest holes of a grater. It holds the fruit’s fragrant oils, so it adds bright flavor without the sourness of juice.
How you’ll know: You see bright flecks and smell citrus right away; stop when you reach the white layer, which is bitter.
Set out a small bowl of water and dust a with the flour.
Sheet pan. A sheet pan is a flat metal baking tray with a low rim all the way around. The rim catches juices, and the wide surface lets food spread out and brown.
How you’ll know: Everything fits in one layer with a little space between the pieces.
Put 1 heaping teaspoon of filling in the center of a wrapper, wet two edges with your fingertip, and it into a triangle, pressing out the air as you seal. Repeat with the rest.
Fold. Folding means mixing gently by scooping from the bottom and turning it over the top, instead of stirring hard. It keeps light mixtures airy and soft things like berries or herbs in one piece.
How you’ll know: You use slow, wide strokes and stop as soon as there are no streaks left.
Dolly’s tip: Press from the filling out to the edges. Trapped air bubbles make ravioli burst in the pot.Fill a large pot with water, add 1 tablespoon salt, and over high heat.
Bring to a boil. It means heating a liquid on high until it’s fully boiling before you move on. A lid on the pot gets it there faster, which makes it a good moment to chop something.
How you’ll know: Big bubbles break all over the surface, and they keep coming when you lift the lid.
High heat
Turn it down to a gentle .
Boil. Boiling means heating a liquid until big bubbles rise and break all over the surface. It’s the fastest way to cook pasta, potatoes and eggs, because it’s as hot as water gets.
How you’ll know: Bubbles are breaking across the whole surface, not just at the edges, and steam is rising.
Low heat
Warm the marinara in a small over low heat.
Saucepan. A saucepan is a pot with tall, straight sides and one long handle. It’s for things that need depth, like rice, sauces or a few boiled eggs.
How you’ll know: The food fills it about halfway, leaving room to bubble without spilling over.
Low heat
Cook the ravioli 10 or 12 at a time for 2 to 3 minutes, until they float and the wrappers turn see-through at the edges. Lift them out with a slotted spoon.
Medium heatTimer: 2 min 30 sec
Dolly’s tip: A gentle boil, not a rolling one. Wonton wrappers are thin and tear if the water is thrashing.Serve with the warm marinara and more parmesan.
Dolly’s tip: To freeze, lay uncooked ravioli on the floured pan in the freezer until hard, then bag them. Cook from frozen, adding a minute.
Plan this in Dollop, and get the grocery list
Dollop puts this dinner on a night that suits your week, lists only what you still need to buy, and walks you through each step while you cook.
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Vegetarian dinners ›Cozy comfort food ›What to make with spinach and parmesan ›What to make with parmesan and ricotta cheese ›