While I was traveling recently I had time to read a magazine that included some really easy recipes. One of them was a spinach ravioli recipe using wonton skins.
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. Every one of my precious little "ravis" burst open at the seams. It was Chinese take out that night and wonton soup was not our top choice.
Since I'm the type who likes to keep trying until I finally "get it" I was going to make wonton skin raviolis one more time. I was off to the store to get fresh spinach, ricotta and wonton skins and I was back in a flash and couldn't wait to get started.
I made a simple filling that was nothing like the one I read in the magazine and made a quick marinara sauce since I was a bit short on time -- I always start these projects too late in the afternoon with not a lot of time to spare. You'd think I would have learned my lesson by now.
I remembered a tip from a cooking show I watched a long time ago who said to be sure to get out the air pockets when you seal the top to the bottom. My hopes were high this time.
I rinsed and dried my fresh baby spinach leaves, chopped them and added a little ricotta, salt and pepper, grated parmagiano reggiano cheese, and a pinch of nutmeg. Stirred a bit and then started filling those little skins.
It took no time at all to make the filling but it took a while to fill the entire package of wonton skins. I was being extra careful to ensure that my filling wouldn't explode into the boiling water again. This took a little extra time. Now that I have the knack I should be able to make them faster next time.
Here's my simple recipe for "Spinach Wonton Ravoli" which you can adjust to your own proportions as needed. This type of recipe is not rocket science and there is plenty of room for flexibility.
Spinach Wonton Ravioli
- 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 one teaspoon of filling on each wonton. If you use too much, they will unseal in the boiling water.
5. 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.
6. 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.