Sunday, February 26, 2012

Simple and Light Spinach Ravioli

As an Italian food lover and wannabe chef I've been slowly warming up to the idea of making my own pasta. We recently received an extra long pasta rolling pin and Italian cookbook as a late wedding present and it definitely feels like a good kick in the right direction. But before I jump into rolling out my own dough I've decided to start slow with a intro to gnocchi and this weekend, a first try at ravioli. The other week I was cruising through my favorite cooking blogs and stumbled on this crab ravioli at Feast On the Cheap that used wonton wrappers to make quick homemade ravioli... genius! I used their wonton trick last night to boil up some spinach and cheese raviolis and it was as easy and yummy as I hoped! One important trick that I learned after taking the above picture is definitely to use a circle cookie cutter or knife to trim the ends off the raviolis before they boil since the double layer of wonton on the sides was a little chewy. After I learned this the next batch turned out so much better and the recipe is now perfect :)

Try them out for yourself!

Light Spinach and Parmesan Raviolis
Makes 2 big servings with extra spinach stuffing mix (delicious to eat on it's own or dip veggies into.
20 Wonton Wrappers (I used Nasoya brand)
2 cups frozen spinach
1/2 chopped onion
2 cloves garlic chopped
5 tablespoons grated parmesan
1 tsp salt
1/2 tsp pepper
Marinara sauce - I like Trader Joe's Rustico

-Spray a large pan with pam and put on medium heat.
-Pour in the frozen spinach and saute as it thaws.
-After a minute or two throw in the garlic and onion and let them saute
-When onions are translucent and soft and spinach is all warmed put this all in your Cuisinart.
-Add salt, pepper and parmesan and chop up until it is pretty much pureed.

-Bring a large pot of water to boil
-Place half of your wontons out on a cutting board or baking tray sprinkled lightly with flour so they don't stick.
-Scoop a tablespoon of spinach mix onto the center of a wonton wrapper and then brush the edges of the wrapper with ice water using a brush or your finger.
-Place a second wonton wrapper on top and press down with your fingers to remove air and seal edges.
-Use a biscuit cutter or knife to trip the extra edges around so there is barely any double layer of wonton around the center.
-When water is boiled put the raviolis in and let cook for about 5 minutes or until they float to the surface.
-Remove them carefully with a slotted spoon and use a cookie cutter or knife to trip the extra edges around so there is barely any double layer of wonton around the center.
-Serve immediately with a little marinara on top. Enjoy!


  1. Looks delish and so glad our Crab version inspired you! But trim those puppies pre boil. Use a biscuit cutter, and don't forget - you can make a big batch and freeze some for another night. I'll be trying out your rendition! xo

  2. Yes Yes! Definitely before! Steps now reflect that!