Spinach Wonton Ravioli

Photo: winelady cooks

Ingredients

1 package wonton skins

1 package of fresh baby spinach leaves

1 8 oz. container ricotta

salt, pepper, grated parmasean cheese

1/8 teaspoon nutmeg (I used too much for my taste at first so I adjusted to ⅛ tsp.)

Preparation

Rinse and dry well the spinach leaves.

Chop the leaves and add to bowl with 1 cup of ricotta.

Add the salt, pepper, cheese and nutmeg and stir all together. You can add more ricotta if you want.

Use one teaspoon of filling on each wonton. If you use too much, they will unseal in the boiling water.

Dip your fingertip in water and wet the edges of each wonton just before putting the skin on top. You can press to seal with the tines of the fork as well. I did both hoping to ensure success.

Fill a shallow 4 or 5 quart pot with water and bring to a rolling boil. Add only 3 to 4 raviolis so they are not crowded in the pot and keep the water at a brisk boil. Cook 3-4 minutes and remove with a slotted spoon to a plate.

Continue until they are all cooked. This sounds time consuming, but they cook fast if the water stays at a constant boil. They were all cooked in about 12 minutes and they stayed hot in the plates.

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Comments

Permalink Ken Chew
November 5, 2010

Loves your Wonton recipes. Try adding diced water chestnut to give crunchiness.

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About

I did try making "wonton skin ravioli" many years ago but with one quick boil of the water the raviolis exploded and dinner was takeout.

This was my second attempt. I hoped that the tip I remembered from a cooking show I watched a long time ago was to be sure to get out the air pockets when you seal the top to the bottom. So I gave it a try, and it worked.