Baked Wonton Ravioli

Today I had the pleasure of cooking dinner for the family I’m staying with this summer. I had a bunch of wonton wrappers left over from my blueberry tartlets, and I wanted to use them up. I came across a recipe on the Nasoya website for spinach ravioli that sounded really great, so I gave it a go!

What I love about this ravioli is the high protein content which comes from the addition of tofu to the filling. Making each of the raviolis seems like a long, time-consuming process, but it’s really not! It probably took me about a half hour to make the filling and assemble the raviolis. Then they simply go in the oven for about 10-15 minutes, during which time you can do the dishes and prepare a salad.

The wonton wrappers give the ravioli a nice crunch that you don’t get from normal pasta. The tofu filling makes for a great meatless meal that’s still high in protein. And to those of you who are wary about tofu, you can’t even taste it! The filling really just tastes like ricotta and pecorino romano cheese.

I really enjoyed this meal, and I would definitely make it again. Emily’s family complimented me quite a bit on it, so I think they truly enjoyed it as well. In fact, Emily said, “This is really hitting the spot.” I love when people enjoy the food I’ve made!

Baked Wonton Ravioli

recipe from Nasoya.com

Ingredients:
1 pkg Nasoya Won Ton or Round Wraps
1 pkg Nasoya Firm Tofu
10 oz fresh spinach (I actually used 10 oz frozen spinach that I thawed in the microwave)
15 oz ricotta cheese
3/4 cup grated Pecorino Romano cheese
1 tsp salt
1/2 tsp ground black pepper

Preparation Method: Cook spinach with 2 tbsp of water in the microwave or on the stovetop for 5 minutes or until just wilted. Let cool and drain excess water. Place tofu in food processor and pulse until it is pureed. Add the ricotta cheese, pulse until combined, then add spinach and grated cheese and process until smooth, about 30 seconds. Season with salt and pepper.

Line baking sheet with parchment paper, or spray sheet with non-stick cooking spray. Take a wrap and place approximately 2 tbsp of mixture in the center if each wrap. Do not place filling near the edge. Use a pastry brush dipped in water and brush edges of wrap. Place a second wrap on top, then crimp edges together tightly with your fingers or the tines of a fork. Brush ravioli lightly with olive oil.

Bake in 375° F oven for 10-12 minutes or until lightly browned. Serve ravioli with your favorite marinara sauce for dipping.

Have you ever used wonton wrappers? If so, for what?

XOXO,

Jamie

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