Spinach Ricotta Vegan Ravioli
These Spinach Ricotta Vegan Ravioli are made easy by using pre-made wonton wrappers in place of pasta dough. Serve with your favorite sauce!
Ingredients
- 1 package wonton wrappers 54 wrappers
- 1 cup vegan ricotta
- 1/4 cup fresh basil chopped
- 8 ounces frozen spinach thawed and drained
- salt & pepper to taste
- sauce of choice I used pesto
Instructions
- Line a baking sheet with parchment paper.
- Combine ricotta, basil, spinach, salt & pepper in a bowl.
- Fill a small bowl with water and set aside. Place a wonton wrapper on the counter. Spoon 1 tablespoon of the ricotta filling into the center of the wrapper. Dip your finger in the water and dab it around the the filling. Place another wonton wrapper on top and press it down to seal the filling.
- If you are using a ravioli cutter, cut the ravioli and place on the baking sheet. Repeat this process until all of the ravioli are finished.
- Bring a pot of water to a boil and cook in batches. They should only take 2-3 minutes to cook. You will know they are done when they float to the top.
- Serve with your favorite sauce.
Notes
- You can buy the ricotta pre-made or make my recipe - get it here.
- If you want to freeze the ravioli, place them in a single layer on a baking sheet and put them in the freezer until frozen through. Transfer the ravioli to a freezer-friendly container and use as needed. No need to thaw the ravioli before cooking them - just add them to boiling water.
Nutrition
Calories: 50kcal | Carbohydrates: 9g | Protein: 2g | Fat: 0.3g