Spinach Artichoke Wonton Ravioli

Spinach Artichoke Wonton Ravioli (thegourmetrd.com)


1/4 cup butter or olive oil

2 Tbsp. non-pareil capers, drained

1 cup (8 oz.) ricotta (whole milk or part skim)

1/3 cup shredded mozzarella

2 cups baby spinach, finely chopped

3/4 cup (~7.5 oz. jar) quartered marinated artichoke hearts, drained and roughly chopped

2 cloves garlic, peeled and minced

1/2 tsp. freshly ground black pepper, divided

1/4 tsp. kosher salt

Pinch crushed red pepper flakes

48 wonton wrappers

1/2 cup freshly shaved Parmesan


Bring a gallon of salted water to a boil.

Melt butter on low heat in a small saucepan (or heat olive oil to warm temperature). Stir in capers. Shut off the heat and leave saucepan on the burner while preparing ravioli.

To a medium mixing bowl, add ricotta, mozzarella, chopped baby spinach, artichoke hearts, garlic, 1/4 teaspoon black pepper, salt and crushed red pepper flakes. Mix to thoroughly combine.

Line 24 wonton wrappers on a cutting board. Spoon a rounded tablespoon of filling in the center of each wrapper. Lightly brush edge of each wrapper with water, then place a second wrapper on top and seal, pressing out trapped air. Repeat with remaining wrappers and filling. Press the edges of each ravioli with a fork to create decorative edges.

Boil ravioli in 3-4 batches until tender, 2 to 3 minutes per batch, removing with a slotted spoon and placing in six serving bowls.

Spoon caper butter over ravioli and garnish with shaved Parmesan and remaining 1/4 teaspoon black pepper.

close video ad
Unmutetoggle ad audio on off