These homemade Spinach Mushroom Wonton Ravioli have an extra special shortcut, making them even easier. This recipe does away with the fuss of making fresh pasta and uses wonton wrappers to encase the filling instead. It saves a ton of time and tastes delicious!

Unsealed squares of ravioli and filling on a large brown cutting board.

Why this Recipe Works

  1. Everyone loves a recipe that’s easy, fun to make, and is delicious to eat, and these ravioli fit the description. The filling is a classic combination of spinach and mushroom with creamy mozzarella and ricotta, which is a crowd-pleaser.
  2. Using wontons instead of pasta saves a ton of time, and the thin wonton wrapper is the perfect texture.
  3. The key to getting the filling just right is chopping the ingredients super small so you get an even bite of each ingredient in each ravioli.
  4. I like to toss the ravioli in a homemade basil pesto, which is the perfect herby, garlicky sauce for the ravioli.

Ingredients & Substitutions

frozen spinach – this recipe is the most consistent when using frozen spinach. However, you can make your own by cooking down fresh spinach. Just make sure you squeeze out all the excess oil and liquid.

wonton wrappers – I use wonton or gyoza wrappers for this recipe. They come in packs of approximately 52 sheets. This recipe uses one pack. The wrappers mimic very thin pasta sheets.

nutmeg – optional in this recipe, but adds an extra depth of flavor that I love. Give it a try, and you’ll be happy you did.

How to Make this Recipe

Using cheesecloth or your hands, wring out the spinach to get out as much water as possible. Then, chop the onions and mushrooms finely so the filling isn’t too chunky.

Chopped mushrooms, greens, and onions on a brown cutting board.

Cook the onions in olive oil over medium heat until translucent. Add the mushrooms, spinach, salt, pepper, and nutmeg. Cook 5-10 minutes. Transfer the mixture to a medium/large bowl. Mix in the mozzarella, ricotta, parmesan, and egg.

A large pan with a mushroom and spinach mixture cooking.

Bring a pot of water to boil. In the meantime, continue with the following steps. Lay out a grid of wonton wrappers. (I do 12 at a time on a large cutting board.) Fill each wonton with 1 tbsp of the mixture.

Squares of ravioli and filling on a baking sheet.

Using a pastry brush, paint the perimeter of the wonton wrapper with the egg wash, cover with another wonton wrapper, and press the edges to seal trying not to trap air with the filling.

Note: As you finish each ravioli, place it on a damp towel (or paper towel) so they don’t stick.

Once the water is boiling, add the wonton ravioli ~5 at a time. You don’t want to crowd them in the pot or they will stick to each other. When they come to the surface they are cooked. Add them to your favorite sauce to finish, or plate them. Check out this list of the best sauces for gnocchi.

For storage, you can freeze them on a baking sheet. Once they are completely frozen, transfer them to a freezer bag. They will keep in the freezer for up to 6 months.

More Homemade Pasta Recipes

Of all the delicious and highly-rated pasta recipes on the blog, here are some of my favorites.

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Spinach Mushroom Wonton Ravioli

5 from 6 votes
Print Recipe Save
Homemade ravioli without the fuss of making your own pasta. Using wonton wrappers instead of pasta saves time and tastes delicious.
Prep Time40 minutes
Cook Time15 minutes
Total Time55 minutes
Course: Main, Main Course
Cuisine: American, Italian
Diet: Kosher, Vegetarian
Servings: 4
Calories: 356kcal

Ingredients

  • 1 onion finely diced
  • 6 oz. mushrooms finely chopped.
  • 8 oz. frozen spinach defrosted
  • 1 egg lightly beaten
  • 1 egg beaten
  • 6 oz. mozzarella finely ripped up or chopped
  • 8 oz. ricotta
  • 1/4 cup parmesan + more for serving
  • 1/4 tsp nutmeg optional
  • Salt and pepper to taste
  • 1 tbsp olive oil
  • 1 pack of wontons ~52 sheets
  • pesto or other sauce for serving

Instructions

  • Using cheesecloth or your hands, wring out the spinach to get out as much water as possible.
  • Cook the onions in olive oil over medium heat until translucent. Add the mushrooms, spinach, salt, pepper, and nutmeg. Cook 5-10 minutes.
  • Transfer the mixture to a medium/large bowl. Mix in the mozzarella, ricotta, parmesan, and egg.
  • Bring a pot of water to boil. In the meantime, continue with the following steps.
  • Lay out a grid of wonton wrappers. (I do 12 at a time on a large cutting board.)
  • Fill each wonton with 1 tbsp of the mixture.
  • Using a pastry brush, paint the perimeter of the wonton wrapper with the egg wash, cover with another wonton wrapper, and press the edges to seal trying not to trap air with the filling.
  • As you finish each ravioli, place on a damp towel (or paper towel) so they don’t stick.
  • Once the water is boiling, add the wonton ravioli ~5 at a time. You don’t want to crowd them in the pot or they will stick to each other. When they come to the surface they are cooked. Add them to the sauce to finish them or plate.
  • Buen provecho!

Notes

As you finish each ravioli, place on a damp towel (or paper towel) so they don’t stick.
Chop the onions and mushrooms finely so the filling isn’t too chunky. It will also cook faster.
You can freeze them on a baking sheet. Once they are completely frozen, transfer them to a freezer bag. They will keep in the freezer for up to 6 months.
Check out this list of the best sauces for gnocchi.

Nutrition

Calories: 356kcal | Carbohydrates: 11g | Protein: 25g | Fat: 25g | Saturated Fat: 13g | Cholesterol: 149mg | Sodium: 502mg | Potassium: 494mg | Fiber: 3g | Sugar: 3g | Vitamin A: 7356IU | Vitamin C: 6mg | Calcium: 498mg | Iron: 2mg
Did you try this recipe?I’d love to hear what you think! Leave a Review to let us know how it came out, if you have a successful substitution or variation, or anything else.
5 from 6 votes (6 ratings without comment)

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