Spinach Ravioli made the easy way, ready in about 30 minutes. The dough is a simple but flavorful filling with spinach and mushrooms wrapped up in pre-made wonton wrappers.
Spinach can be swapped for your favorite tender green, like chard or baby kale. Dark leafy greens are such an important part of a healthy diet. They are high in important nutrients, including fiber, folate, vitamin C and K, and iron and calcium, while low in calories and carbohydrates.
You can use canned, fresh, or rehydrated dried mushrooms. Porcini, white button. Portobello, cremini, all would be delicious in this. Mushrooms are high in protein and fiber. In this recipe, they provide umami, a “savory” taste, and a nice texture to the soft filling.
Want to make this vegan? Just use your favorite vegan cheese substitute.
What sauce should I serve with Spinach Ravioli?
You can use any sauce you like with these. A store-bought sauce will be easy and delicious, or get adventurous and try one of these recipes:
Spinach Ravioli Ingredients
- 1 teaspoon extra virgin olive oil
- 2-3 cloves garlic, chopped.
- 1 cup white or yellow onion, chopped
- 2 cups spinach leaves, washed and blotted dry
- 6-8 ounces mushrooms; see note
- 1/2 cup grated Parmesan cheese
- 2 tablespoons fresh basil, chopped
- salt and pepper to taste
- 1 pack of wonton wrappers
- use your favorite pasta sauce
- additional Parmesan cheese and basil
Note: use fresh, canned, or dried mushrooms in this recipe. Wash and dry fresh mushrooms and cut them into slices. Drain canned mushroom slices. Rehydrate and chop dried mushrooms.
- In a large skillet, heat olive oil over medium heat. Add onions and garlic and cook until onions turn translucent 2-3 minutes.
- Add spinach and mushrooms. Cook until mushrooms are tender and spinach is wilted.
- Add Parmesan cheese and basil and cook 1 minute more. Remove from heat.
- Bring 4 quarts of water to a boil in a large pan while filling the ravioli.
- For small triangle ravioli: place 1 tablespoon of filling on one side of a wonton wrapper. Wet the edges, fold over into a triangle, and press tightly to seal the edges.
- For large square ravioli: place 2 tablespoons of filling in the middle of a wonton wrapper. Wet the edges, top with a second wrapper, and press tightly to seal the edges.
- Cook the ravioli in boiling water in batches for 2-3 minutes until tender.
- Serve with sauce and extra Parmesan and basil.
Always use organic fruits and vegetables in your recipes.
Do you live in one of these Southern California Cities? Aguanga, Fallbrook, Hemet, Homeland, Lake Elsinore, Menifee, Murrieta, Temecula, Wildomar, or Winchester. If you do, you can use the local organic fruits and vegetables in our harvest deliveries for these recipes.