Pan-Fried Spinach Ravioli

Pan-Fried Spinach Ravioli
  • Cook Time
  • Prep Time
  • 4Servings


  • 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


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.

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.

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.

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.