Won Ton Ravioli
Elevate your pasta night with this ingenious fusion recipe: Won Ton Ravioli! Combining the delicate texture of won ton wrappers with the indulgent flavors of classic ravioli, this dish is a delightful twist on tradition. Filled with a creamy blend of ricotta, Parmesan, vibrant spinach, and aromatic garlic, these bite-sized bundles are both light and flavorful. A quick boil makes the ravioli pillows perfectly tender, while a nutty browned butter sauce infused with crispy sage leaves adds a gourmet touch. Perfect for a speedy yet elegant dinner, this recipe is ready in just 30 minutes and is beautifully finished with a sprinkle of extra Parmesan for an irresistible finish. Discover how simple it is to bring restaurant-quality ravioli to your table with this crowd-pleasing dish!
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Recipe Information
Ingredients
- 24 pieces won ton wrappers
- 1 cup ricotta cheese
- 0.25 cup parmesan cheese, grated
- 1 cup spinach, finely chopped
- 2 cloves garlic, minced
- 1 whole egg yolk
- 0.5 teaspoon salt
- 0.25 teaspoon black pepper
- 3 tablespoons water
- 4 tablespoons butter
- 6 leaves sage leaves, fresh
Instructions
Prepare the filling: In a medium bowl, combine ricotta cheese, parmesan cheese, finely chopped spinach, minced garlic, egg yolk, salt, and black pepper. Mix until well blended and set aside.
Lay out 12 won ton wrappers on a clean, dry surface. Place 1 teaspoon of the cheese filling in the center of each wrapper.
Using a pastry brush or your fingertip, lightly dampen the edges of each wrapper with water.
Cover each filled wrapper with another won ton wrapper, pressing the edges firmly together to seal and remove any air pockets. Use a fork to gently crimp the edges for extra security.
In a large pot, bring water to a gentle boil. Add a pinch of salt.
Carefully drop the won ton ravioli into the boiling water in small batches. Cook for 2-3 minutes or until the wrappers are translucent and tender. Remove with a slotted spoon and set aside on a plate.
While the ravioli are cooking, heat butter in a small skillet over medium heat until it starts to foam. Add sage leaves and cook until the butter turns a light golden brown and the sage becomes crispy, about 2-3 minutes. Remove from heat.
To serve, divide the cooked ravioli among plates and drizzle with the sage butter sauce. Garnish with additional grated parmesan cheese, if desired.
Serve immediately and enjoy!
Nutrition Facts
Calories |
1420 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 85.3 g | 109% | |
| Saturated Fat | 47.6 g | 238% | |
| Polyunsaturated Fat | 1.4 g | ||
| Cholesterol | 487 mg | 162% | |
| Sodium | 2841 mg | 124% | |
| Total Carbohydrate | 117.9 g | 43% | |
| Dietary Fiber | 7.7 g | 28% | |
| Total Sugars | 1.8 g | ||
| Protein | 55.9 g | 112% | |
| Vitamin D | 0.7 mcg | 3% | |
| Calcium | 1424 mg | 110% | |
| Iron | 6.0 mg | 33% | |
| Potassium | 794 mg | 17% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
