Pan-Fried Spinach Ravioli

December 2008
Pan-Fried Spinach Ravioli

by 7 people

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Makes: 4 servings

Prep: 25 mins

Cook: 25 mins

  • 1 16 ounce bag  spinach
  • 5 tablespoons extra-virgin olive oil
  • 1 onion, finely chopped
  • 4 ounces cream cheese, softened
  • 1/2 cup finely grated parmesan cheese, plus more for serving
  • Salt and pepper
  • 48 wonton wrappers (from a 12-ounce package)
  • 1 1/2 cups store-bought tomato sauce, warmed, for serving
  • Chopped parsley, for sprinkling
  1. In a large skillet, bring 1 cup water to a simmer over medium heat. Add the spinach and cook until wilted, about 3 minutes; drain, rinse until cool, then squeeze dry. Chop and transfer to a medium bowl.
  2. Using the same skillet, add 1 tablespoon olive oil and the onion and cook, stirring, over medium-high heat until softened, about 5 minutes. Stir into the spinach, along with the cream cheese, parmesan and 1/2 teaspoon pepper.
  3. Lay 12 wonton wrappers on a work surface; place 1 tablespoon of the spinach filling in the center of each. Working with 1 at a time, moisten the edges with water and lay another wrapper on top; seal the edges, pressing out any air. Repeat with the remaining wrappers and spinach filling.
  4. Using the same skillet, bring 3/4 cup water, 2 tablespoons olive oil and a pinch of salt to a boil. Add 12 ravioli, cover and cook until tender, about 3 minutes; transfer to a platter. Repeat with the remaining ravioli, 2 tablespoons olive oil, more water and another pinch of salt. Spoon the tomato sauce over the ravioli and sprinkle with parsley and parmesan.
Tip Pair with:
  • Faustino V Blanco 2007 (Spain), Kim Crawford Marlborough Sauvignon Blanc 2008 (New Zealand)
Tip Check out:
  • Look for wonton wrappers in the refrigerated section of the supermarket.