Easy Chicken Ravioli with Wonton Wrappers

Course: Main Course

Cuisine: Asian Fusion

Prep Time: 30

Cook Time: 25

Total Time: 55

Servings: pieces

Calories: 63kcal

Author: Marvellina

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.

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US Customary - Metric

Ingredients

150 g cooked chicken I used leftover rotisserie chicken meat
226 g baby spinach
224 g whole-milk ricotta
¼ cup parmesan cheese finely grated
½ tsp salt
¼ tsp freshly ground pepper
1 tsp garlic powder
30 pieces wonton wrappers round of square works. See notes

For brushing:

1 egg beaten

Instructions

Prepare the filling:

Place the spinach in a dry pan over medium heat and let it wilt. You don't need oil or any water. Let it cool down and then squeeze out excess water as much as you can
Combine the cooked spinach with shredded chicken meat, ricotta cheese, Parmesan cheese, garlic powder, salt, and ground black pepper. Have a taste and adjust the seasonings to your preference

Assembling:

Beat 1 large egg loose with a fork to make sure the white and the yolk is combined
Lay 30 pieces of wonton wrappers on your work surface. Scoop about 1 Tbsp of the filling in the center of half of the wrappers (15 wrappers). Brush the edges with the egg wash.
Lay another piece of wonton wrapper on top of each and gently press from the center to the edge of the wrapper to push out any air while pinching the edges together to seal

You can prepare ahead up to this point. Place the ravioli on a parchment lined baking pan in a single layer and let them freeze for about 1 hour to let them partially frozen. Then transfer to a freezer bag, push out all the air and seal. They can be kept frozen for up to one month

Cooking:

Bring a large pot of water to a boil. Add 1 tsp of salt to the water. Boil 2-3 pieces of ravioli at a time, about 2-3 minutes and then remove with a slotted spoon into a serving platter

Serve with:

I used my favorite store-bought marinara sauce. Heat the sauce in a pan and spoon the sauce over the ravioli, I drizzle a bit EVOO, and garnish with chopped parsley. You can also grate more Parmesan cheese if you want and serve immediately
You can also brown about 6 Tbsp of unsalted butter and then toss the ravoili in the butter and grate some parmesan cheese on top and serve

Notes

You can also use dumpling wrappers, which is thicker compared to wonton wrappers. The dumpling wrappers will be slightly chewier in result compared to using wonton wrappers

Nutrition