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Wonton wrappers make these great spinach and feta ravioli easy to make for a quick weeknight dinner. Slideshow:  More Pasta Recipes 

Todd Porter & Diane Cu
Todd Porter and Diane Cu
November 2014

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Credit: Photo © Todd Porter & Diane Cu

Recipe Summary test

total:
40 mins
Yield:
4
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • In a bowl combine the feta cheese, ricotta cheese, spinach, egg, Parmigiano Reggiano, lemon zest and pepper. Set aside.

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  • Lay out about 6 wrappers. Scoop 1 tablespoon of filling into the center of each wrapper. Brush the edges with water. Lay a second wrapper on top of each ravioli. Press down the edges, sealing the raviolis as well as pressing out as much air as possible from the centers. If desired, cut the edges with a fluted cutter or roller.

  • Repeat process with remaining wrappers and filling.

  • Bring a large pot of salted water to boil. Cook the raviolis in small batches for about one minute, or until they float to the top and the wrapper is tender. Remove from water with a slotted spoon and serve hot with desired sauce or other accompaniment.

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