I was recently visiting family in Maryland and came up with a fun food project to do with the kids. I partnered up with my little sister, Gabriella, and little brother, Lincoln, to make spinach and dairy-free cheese filled ravioli out of wonton wrappers for dinner. Super easy and fun.
Makes: approx. 30-40 raviolis | Preparation Time: 30mins
Try to buy everything organic. Here’s why.
1 9oz. jar of organic tomato sauce (I like a tomato basil or tomato garlic)
1 pack of organic wonton wrappers*
1 large bunch of organic spinach, de-stemmed
1 cup pure water
2/3 cup soaked raw cashews
2 tbsp cold-pressed
1 large clove of garlic
1 tsp fresh squeezed organic lemon juice
1 tsp or sea salt
*The wrappers I used contained wheat and eggs, they were found at the local Whole Foods in the refrigerated section. For a vegan and gluten-free noodle, use the sweet potato noodles from the YumUniverse recipe for Thai Coconut Curry Soup with Sweet Potato Dumplings. The local Asian Market will usually carry gluten-free and dairy-free wrappers, so try there, too!
Let’s Get Started:
Blend all filling ingredients, with the exception of your spinach, until creamy. Chiffonade the spinach and place in a medium saucepan.
Add blended ingredients to saucepan and warm over medium heat, stirring constantly for about 5 minutes until sauce thickens.
Place in a bowl and set aside. Place your wonton wrappers on a dish covered in a damp paper towel (so they don’t dry out on you). Fill a small bowl with water and set next to your filling and wrappers—it’s time to make the raviolis.
Place one wonton square in your hand and spoon about 1 tbsp of filling into the center of the wrapper. Dip your finger in the little bowl of water and wet the edges of your wonton square. Fold wrapper into a triangle and pinch the edges together, making sure that you pinch from the filling to the edge to force air pockets out of your ravioli. Air pockets with cause raviolis to break apart when boiling.
Now you can stop “designing” at this point, or you can continue to fold and “fancify” your ravioli by wetting the two corners at the bottom of your triangle and folding inward (see Lincoln, bottom, left).
Repeat this process until you have all the ravioli that you want. While you work, warm your tomato sauce in a saucepan over medium heat.
Bring a large pot of water to a boil and drop your ravioli into the water. Boil for 2 minutes and remove from water with tongs or a slotted spoon. Place ravioli on a plate and top with tomato sauce and enjoy!
You can freeze ravioli for up to 4 weeks, and refrigerate for up to 1 week in an airtight glass container.
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