Easy Chicken Ravioli with Wonton Wrappers

These easy homemade ravioli use wonton wrappers for a shortcut version filled with a creamy, savory filling. A simple freezer-friendly dinner made without pasta dough.

There is something so satisfying about making homemade ravioli, but traditional pasta dough can feel like a project, especially on a busy weeknight. This easy chicken and spinach ravioli skips the pasta-making step by using wonton wrappers (or dumpling wrappers), making homemade ravioli much more approachable without sacrificing flavor.
I first started making these when I had leftover rotisserie chicken that needed a new life. The filling is creamy, savory, and packed with tender chicken, spinach, and cheese. The wonton wrappers create delicate little pockets that cook in just a few minutes, making this a quick and comforting meal that feels much more special than the effort required.
You can serve these ravioli with your favorite marinara sauce for a classic Italian-inspired dish, or simply toss them in browned butter with Parmesan cheese for something rich and simple. They are also freezer-friendly, so you can prepare a batch ahead of time and have homemade ravioli ready whenever a craving hits.

Why You’ll Love This Recipe

1. This recipe gives you the satisfaction of homemade ravioli without having to make pasta dough from scratch. Wonton wrappers are a convenient shortcut and create tender little pasta pockets that are perfect for holding the creamy chicken and spinach filling.
2. The filling is a great way to use leftover cooked chicken. Rotisserie chicken works especially well because it is already seasoned and tender, but any leftover roasted or poached chicken will work.
3. These ravioli can be made ahead and frozen, making them perfect for busy nights. Simply boil them straight from frozen whenever you need a quick homemade meal.

Ingredients and Substitutions

1. Cooked chicken : I used leftover rotisserie chicken meat, but you can use any cooked chicken you have on hand. Shredded turkey or leftover roast chicken would also work well. Make sure the meat is finely shredded or chopped so the filling stays easy to seal inside the wrappers.
2. Baby spinach : Fresh baby spinach adds color, flavor, and nutrients to the filling. You can substitute frozen spinach, but thaw it completely and squeeze out as much excess moisture as possible before using.
3. Whole-milk ricotta cheese : Ricotta creates a creamy, soft filling and helps bind everything together. Whole-milk ricotta gives the best texture, but part-skim ricotta can also be used.
4. Parmesan cheese : Parmesan adds saltiness and a savory depth to the filling. Freshly grated Parmesan melts better and gives the best flavor, but pre-grated Parmesan can also be used.
5. Salt, black pepper, and garlic powder: These simple seasonings enhance the chicken, spinach, and cheese flavors. Adjust the amount depending on how salty your chicken and Parmesan are.
6. Wonton wrappers : Wonton wrappers are my favorite shortcut for easy homemade ravioli. Round or square wrappers both work. You can also use dumpling wrappers, which are thicker and will give the ravioli a slightly chewier texture.
7. Egg : The beaten egg is used as an egg wash to help seal the ravioli edges so the filling stays inside during cooking.

Serving Suggestions

1. With marinara sauce: My favorite way to serve these ravioli is with a simple store-bought marinara sauce. Heat the sauce in a pan, spoon it over the cooked ravioli, and finish with freshly grated Parmesan cheese.
2. With browned butter: For a richer and more delicate option, brown about 6 tablespoons of unsalted butter until golden and nutty. Toss the cooked ravioli in the browned butter and finish with extra Parmesan cheese.

Recipe Tips

1. Make sure to squeeze as much moisture as possible from the spinach. Excess water can make the filling loose and can prevent the ravioli from sealing properly.
2. Avoid overfilling the wrappers. About 1 tablespoon of filling is enough because too much filling can cause the ravioli to burst while cooking.
3. Press out air pockets before sealing. Trapped air inside the ravioli can cause them to open during boiling.
4. If using dumpling wrappers instead of wonton wrappers, expect a slightly thicker and chewier texture. They are still delicious and may even be preferred if you like a more substantial bite.

Frequently Asked Questions

1. Can I use frozen spinach instead of fresh spinach?
   Yes. Thaw the spinach completely and squeeze out as much water as possible before adding it to the filling.
2. Can I make these ravioli ahead of time?
   Yes. Assemble the ravioli, freeze them in a single layer until firm, then transfer them to a freezer bag. Cook directly from frozen when ready to serve.
3. Can I bake or pan-fry these ravioli instead of boiling them?
   This recipe is designed for boiling, but you can experiment with pan-frying for a crispy version. Keep in mind that wonton wrappers are delicate and may need careful handling.
4. Can I use other fillings?
   Absolutely. Wonton wrappers are a great shortcut for many ravioli-style fillings. You can try combinations like mushroom and cheese, butternut squash and ricotta, or spinach and feta.