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Baked Ravioli with Ricotta, Spinach and Mushrooms
Prep Time
20 mins
Cook Time
12 mins
Total Time
32 mins
 
Won ton wrappers make these homemade ravioli so easy!
Course: Italian
Author: Cristina
Ingredients
  • 1 pkg Nasoya Won ton wrappers (or equivalent)
  • 1 24 oz . container ricotta cheese
  • 3 tbsp parmesan cheese
  • 2 cups loosely packed baby spinach
  • 1 8 oz . pkg button mushrooms
  • 1 onion
  • dash black pepper
  • Recommended sauce: pesto or alfredo
  • Feel free to get creative with the filling! Just make sure that everything is chopped finely and pre-cooked.
Instructions
  1. Slice vegetables very thinly and cook in a frying pan until the edges are brown.
  2. Mix with the black pepper, ricotta and parmesan cheese in a separate bowl.
  3. Lay out the squares and fill with the ricotta and veggie mixture, approx. a tablespoon in the centre of each square. (See pictures above for pictorial instructions!)
  4. Wet the edges of each square with a finger or kitchen brush.
  5. Lay another square on top and pinch to seal the mixture inside, going all the way around.
  6. Using a fork, press down all around the ravioli, ensuring a more secure seal.
  7. Preheat the oven to 375°, and place ravioli on a greased baking sheet.
  8. Bake for 10-12 minutes.
  9. Serve with your favourite sauce!