Wonton Spinach and Mushroom Ravioli

Wonton Spinach and Mushroom Ravioli

Ravioli is an awesome treat that you either fill up on at a white tablecloth restaurant or buy pre-packaged and frozen from the supermarket aisle. If you’ve read my past blogs, you already are familiar with my love for dumplings, so I decided to take a stab at creating a vegetarian, lactose-free wonton spinach and mushroom ravioli myself.

What’s the number one reason most people aren’t preparing these little plump dumplings on their own?

Time.

As much as we’d all like to channel our inner Barefoot Contessa on a daily basis, the sad reality is that time is a precious commodity and growling tummies tend to beat drawn out meals. While I love spending my days testing and creating a dynamite meal, sometimes a girl just gotta eat and hand rolling out ravioli doesn’t fit into the agenda.

Spinach Mushroom Ravioli Mix

That’s why I used wonton wrappers for this spinach and mushroom ravioli dish. If you thought wonton wrappers were just for Asian style dumplings, well, they don’t have to be.

Simply create a filling of your choice, plop a small amount onto a wrapper, wet the sides, seal with another wrapper and steam. While you might miss out on some valuable arm muscle building time, skipping over the dough making process is worth it.

Spinach Mushroom Ravioli Wrappers

For this ravioli dish, I sautéed spinach and mushrooms with garlic, mixed with Kite Hill’s vegan ricotta cheese for a creamy, lactose-free dumpling. While this ravioli dish may not contain any milk or cheese, the wrappers do contain eggs. If you have a vegan wonton wrapper brand that you know of, I would absolutely love to know in the comments!

You can top this simple dish with olive oil, salt, pepper, garlic powder and pine nuts for a quick, at home sauce or with your favorite noodle toppings.

Wonton Spinach and Mushroom Ravioli

Wonton Spinach and Mushroom Ravioli

(makes 18 ravioli)

  • 1 pack of wonton wrappers
  • 8 oz baby bell mushrooms, sliced
  • 5 oz baby spinach
  • 2 tbsp Kite Hill's Ricotta Cheese
  • 4 cloves of garlic
  • 1 tsp coarse sea salt
  • 1/2 tsp black pepper
  • 2 tbsp olive oil
  • 1 bowl of warm water

Optional Toppings

  • 1 tbsp olive oil or truffle oil
  • salt, pepper, garlic powder
  • pine nuts
  • nutritional yeast
  • chopped chives

Instructions

  1. Place mushrooms in food processor and blend until chopped into small pieces. 
  2. Grate garlic with a cheese grater. Heat olive oil in a large non-stick skillet on medium heat.
  3. Sautee garlic in skillet for about 2-3 minutes. Add in chopped mushrooms and allow to cook for 5 minutes.
  4. Sprinkle with salt and pepper, allowing some of the mushroom juice to be absorbed.
  5. Mix in spinach slowly, allowing pieces to wilt down before adding more to mixture.
  6. Toss mushrooms and spinach together, allowing to cook for about 10 minutes or until the spinach has cooked down and reduced drastically in size.
  7. Start boiling water for your steamer.
  8. Mix in vegan ricotta with spinach/mushroom mixture and transfer mixture to a bowl.
  9. Scoop out about a tablespoon of the spinach mushroom mixture and place it on a wonton wrapper.
  10. Trace your finger around the edges of the wonton with warm water and seal the dumpling with another wrapper, applying pressure to the edges to make sure they close completely.
  11. Continue step 10 until all mixture has been placed between wrappers.
  12. Steam ravioli for 5-10 minutes.
  13. Top with your favorite sauce or suggested toppings from above.

Enjoy!

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