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Spinach and Sausage Ravioli

October 3, 2011 19 Comments

At our house, the rule is that if I cook, Dan has to do the dishes. This is great, because I hate doing the dishes. Even with a dishwasher, I really have to motivate myself to clear the sink, since the dishes still have to be put away once they’re clean. What a hassle.

The stack of dirty dishes in our sink reached epic proportions this weekend.  I didn’t want to clean them, obviously, so I sidled up to Dan and started whining.

Me: “C’mon, honey…do the dishes. Pleaaaaassseee? There’s not that many…”
Dan: “Why don’t you do them then!”
Me: “I cook! Who do you think is putting dinner on the table around here??”
Dan: “Woman, you haven’t cooked me dinner in ages!”
Me: [Guilty glance at the gigantic stack of take-out containers by the trash can.] 

OK, Dan might have a point. It’s been a while since I’ve cooked a real meal for dinner. There’s been a lot of baking going on, but otherwise we’ve been eating out/ordering in. And, Dan was the one who made burgers last time. Goddamnit. Time to head to Google Reader and FoodGawker for inspiration…

Pioneer Woman had a great post on homemade ravioli two weeks ago, using wonton skins instead of hand-rolled pasta dough. I’d never heard of using wonton wrappers to make ravioli, but it turns out that it’s a pretty common thing. Even the packaging for the skins says “great for wontons, crab rangoons…and ravioli!” Interesting.

I was a skeptic, but now I’m a convert. Wonton-skin ravioli are delicious! And unbelievably easy to make. All you really have to do is throw together a ricotta-based filling, spoon the filling between two wonton wrappers, seal, and boil. Voila, a delicious and filling dinner in 30 minutes or less.

Spinach and Sausage Ravioli (Adapted from the Pioneer Woman’s recipe)

Ingredients:
–
1 package wonton wrappers
– 1-1/2 cups ricotta cheese
– 1/2 cup sauteed spinach, chopped
– 1 Italian sausage, chopped and browned
– 1 cup grated Parmesan
– 1 large egg
– Salt/pepper to taste
– 1 small dish of water (for wetting the edges of the wonton skins)

 Steps:
(1) In a large bowl, combine ricotta, egg, Parmesan, sauteed spinach, and browned sausage bits. Season with salt/ground pepper. Mix well.
(2) On a baking sheet, lay out several whole wonton skins.
(3) Spoon about 1 tsp of filling into the center of each skin.
(4) Dip a finger into your water dish, then run it along the 4 edges of each wonton skin.
(5) Lay a second whole wonton wrapper over the first layer with filling. Press down firmly to seal your ravioli shut, making sure to get rid of all the air bubbles.
** To get rid of air bubbles, press the skins together starting from the base of the filling, then work your way to the edges.
(6) Repeat step 5 until all your filling/wrappers are gone.
(7) When all your ravioli are assembled, start boiling water in a large pot. Drop ravioli 3-4 at a time into the boiling water. Let them cook for about 2-3 minutes, then fish the suckers out.
(8) Serve with a creamy sauce, or plain drizzled with olive oil/salt/pepper.
** Normally, we’d go the cream-sauce route, but we decided to change things up and eat our raviolis with olive oil/salt/pepper. Super delicious! Didn’t miss the cream sauce at all.

For other great recipe ideas, click here or here.

You may also like:

  • Fried Rice, Revisited
  • Skinny “Spaghetti” and Meatballs
  • Korean BBQ Short Ribs (Kalbi)

Filed Under: Asian, Dinner, Lunch, Pasta, Semi-Homemade

Comments

  1. Sam says

    October 4, 2011 at 12:22 am

    Wow, excellent! They are just shimmering with olive oil.

    Reply
    • justputzing says

      October 4, 2011 at 1:41 am

      I know, I’m kinda addicted to olive oil lately. It might be a problem…eventually.

      Reply
  2. Anna says

    October 4, 2011 at 9:20 am

    The use of wonton wraps made this dish a few steps easier than creating dough. I bet I would love the taste too…Can hardly wait to try!

    Reply
    • justputzing says

      October 4, 2011 at 1:47 pm

      Yeah, I love homemade ravioli but am far too lazy to make my own pasta dough. These taste great though!

      Reply
  3. Shani says

    October 4, 2011 at 2:19 pm

    This looks delicious!

    Please note that the word ravioli is already plural (the singular is raviolo). As such, it doesn’t require an s on the end.

    Reply
    • justputzing says

      October 4, 2011 at 2:26 pm

      Thanks for the tip! I’m correcting that now 🙂

      Reply
  4. Shari, The Saucy Gourmet says

    October 4, 2011 at 8:35 pm

    Yum!!! I have tried wonton wrappers for other things, but not ravioli. I saw this post on erecipecards, gotta try this soon. Thanks for sharing PS If you cook, I can do the dishes

    Reply
  5. jess says

    October 4, 2011 at 11:06 pm

    what kind of cream sauce would you recommend?

    Reply
    • justputzing says

      October 4, 2011 at 11:10 pm

      Hmm. Maybe an afredo-type sauce? Cook some chopped mushrooms and minced garlic with olive oil until fragrant, then add heavy cream and grated Parmesan and stir until thick.

      Reply
    • Bryany says

      November 17, 2012 at 4:33 pm

      I would do a garlic, parsley and butter sauce. You can even add some onion if you like.

      Reply
      • justputzing says

        November 17, 2012 at 5:55 pm

        Great idea!

        Reply
  6. Rachel (teacher-chef) says

    October 5, 2011 at 1:02 am

    Your Won-Ton Wrapper Raviolis look beautiful! We just had these for dinner on Sunday, I filled mine with a ricotta smoked gouda filling & topped with a sun-dried tomato garlic pesto, I’ll be blogging it this week sometime. BEAUTIFUL work on these tasty treats and I agree with you on how easy AND tasty the wrapper were to use 🙂

    Reply
    • justputzing says

      October 5, 2011 at 2:00 am

      Thanks! Your version sounds delicious too! This is definitely my new favorite way to eat ravioli 🙂

      Reply
  7. Toni says

    January 6, 2012 at 10:30 pm

    I see 1 egg on your ingredient list but did not see it in the steps. Do you mix it in the riccotta mixture?

    Reply
    • justputzing says

      January 7, 2012 at 2:40 pm

      Yes, the egg goes into the ricotta mixture. Sorry about that!

      Reply
  8. Sharon Chen says

    October 22, 2015 at 11:16 am

    Tina! I was trying to look for ravioli recipes and found this one haha. You’re famous!!! If I end up making this, I’ll take a pic and send it to you.

    Reply
    • justputzing says

      October 22, 2015 at 11:17 am

      Hahaha! Yesssss, please do 😀

      Reply
  9. Ciara says

    November 12, 2016 at 9:21 pm

    I love this wonton wrapper ravioli. I use my melon baller to get a good wrapper to filling ratio and spice it up because I love a good food sweat. I also baked them instead of boiling because your oil topping sounded great and I wanted to try it with a crunch. Thanks for this recipe!!

    Reply
    • justputzing says

      January 24, 2017 at 11:28 am

      Your version sounds delicious! Thanks for reading 🙂

      Reply

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Hi! I'm Tina - D.C. based attorney, lover of reality and food-related television, stress-eater, and unabashed fantasy/sci-fi dork. Read More…

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