Easy Homemade Four-Cheese and Fresh Spinach Ravioli in Wonton Skins
Makes about 4 dozen ravioli
I heard and read so much about making ravioli using wonton skins, I decided I had to try it. After all, the filling is easy to make. It is just the fresh pasta dough that takes time to mix and shape, and most of the time I am too busy for that step. Well, the wonton wrappers are great, making this an easy meal for any day of the week. Serve with your favorite pasta sauce. Most recipes call for frozen spinach, but I have found that fresh works perfectly and eliminates the thawing time. It is best to use packaged, pre-washed spinach leaves so that you do not need to worry about rinsing and then getting rid of all of the moisture. This recipe makes a lot of ravioli. See the notes below for alternatives.
- One container (15 ounces) ricotta cheese, whole milk or part-skim
- 1/4 cup freshly grated aged provolone cheese
- 1/4 cup freshly grated Romano cheese
- 1/4 cup freshly grated Parmesan cheese
- 1 teaspoon minced garlic
- 3 cups (packed) pre-washed baby spinach leaves, finely chopped
- 1 tablespoon chopped fresh basil
- 1 tablespoon chopped fresh parsley
- Salt and pepper to taste
- 1 large egg, lightly beaten
- 1 package (40 pieces) square or round wonton skins
Place a piece of cheesecloth or coffee filter in a small strainer or sieve, then place over a small bowl. Add the ricotta cheese, cover with plastic wrap, and place in the refrigerator for at least one hour. (You can prepare this the night before you plan to make the ravioli. The purpose is to drain the cheese and remove excess moisture. This step is not absolutely necessary, but I always do it in case the ricotta I purchase is extra moist.)
In a medium bowl, mix together the cheese, garlic, spinach, basil, parsley, salt and pepper. Taste for seasoning, adjust as desired, then add the egg and stir well to combine. Place an even number of wonton skins on a clean, flat surface. Using a brush or your finger, moisten the outer edges of half of the skins with water. Spoon a heaping tablespoon of filling into the center of each of the moistened halves. Top with the other skins, pressing to make certain the edges are sealed well and towards the filling to get the air out. Place on a large baking sheet lined with waxed or parchment paper in one layer. Continue to fill the remaining wonton skins. Refrigerate until use.
Meanwhile, bring a large pot of water to a boil. (Salting the water is optional. I think that the wonton skins and cheese filling have a sufficient amount of salt, but make it to your taste.) Cook the ravioli, in batches if necessary, until the filling is hot and the dough is cooked, about 3 minutes. Drain and serve immediately with your favorite homemade or store-bought sauce, just enough to coat all of the ravioli.
Notes: This recipe can easily be cut in half. However, you can make all of the ravioli, freezing the extra on a baking sheet without cooking, then packing into freezer bags for future meals. If they are frozen, cook them from the frozen state for about the same amount of time. If you prefer smaller ravioli, use one wrapper per dumpling, placing half of the filling amount to one side of the center. Fold the other side over and seal.