Cheesy Vegetarian Wonton Ravioli with Arugula Pesto

This cheesy homemade ravioli is simple enough for a weeknight meal, but fancy enough for your next dinner party!

The filling is a combination of ricotta, Parmesan and fresh parsley which allows the flavors my fall favorite – fresh homemade arugula pesto – to shine through and give it the perfect nuttiness.

Blue plate filled with wonton ravioli tossed in arugula pesto with sauteed mushrooms and toasted walnuts

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How do you make ravioli with wonton wrappers?

Well friends, it seriously could not be easier! You mix up the filling, drop a tablespoon in the center of a wonton wrapper, wet the edges with water and seal another wonton wrapper on top. Bring a pot of water to a boil and cook ravioli for only 30-60 seconds!

Because the wonton wrappers are fresh, they need very minimal time to boil. In fact, depending on what kind of sauce you use, you could just cook the ravioli right in the sauce! Just make sure there’s enough liquid in the sauce as some will be absorbed into the ravioli.

Blue plate filled with wonton ravioli tossed in arugula pesto with sauteed mushrooms and toasted walnuts

What are wonton wrappers made of?

Flour, egg, water, salt. And what is pasta dough made from? You guessed it! Flour, egg, (sometimes water) and salt! So wonton wrappers are basically just square sheets of pasta!

Save yourself some time and the headache of rolling your own pasta dough and throw together these ravioli for a quick weeknight dinner.

Blue plate filled with wonton ravioli tossed in arugula pesto with sauteed mushrooms and toasted walnuts

Is this ravioli easy enough that your kids can make it?

Yep! It is (although I’d recommend you do the boiling part). In fact, my elementary school age sisters made a majority of these raviolis and they had a blast! Another plus – when it came time to eat, they could not have been more excited to try something that they themselves had created!

I am a big believer that when your kids (or friends, or guests) take part in making the meal, they are much more likely to eat the meal. Not only do they know what’s in it but they know the work that went into making it.

Blue plate filled with wonton ravioli tossed in arugula pesto with sauteed mushrooms and toasted walnuts

Can I make ravioli ahead of time?

Yes, yes, yes and yes! Ravioli is one of my favorite things to make ahead and freeze! I usually double this recipe and make a big batch. Then I’ll make some for dinner and freeze the rest for those nights when I’m seriously lacking dinner motivation.

The best way to freeze them is to lay them in a single layer on a parchment lined baking sheet and put them in your freezer for at least 1 hour. Then transfer to an airtight container and store in the freezer for up to two months.

Blue plate filled with wonton ravioli tossed in arugula pesto with sauteed mushrooms and toasted walnuts

What goes with homemade ravioli?

I like to serve my ravioli with the arugula pesto listed in the recipe below, but it goes great with a classic spaghetti sauce, alfredo sauce or even just some olive oil and fresh herbs. I also like to serve it with a salad and some focaccia or whole grain bread with butter.

This ravioli also pairs well with a big glass of red wine, while you sit on your couch in your pajamas watching Dateline reruns. Just sayin!

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Cheesy Vegetarian Wonton Ravioli with Arugula Pesto


  • Author: Midwest Foodie
  • Prep Time: 30 minutes
  • Cook Time: 2 minutes
  • Total Time: 32 minutes
  • Yield: 20-25 large raviolis
  • Category: Main Dish
  • Method: Stovetop
  • Cuisine: American/Italian

Description

This cheesy homemade ravioli is simple enough for a weeknight meal, but fancy enough for your next dinner party! The filling is a combination of ricotta, Parmesan and fresh parsley which allows the flavors my fall favorite – fresh homemade arugula pesto – to shine through and give it the perfect nuttiness.


Ingredients

For the ravioli:

  • 1 (12 oz.) package refrigerated wonton wrappers
  • 16 oz. part skim ricotta cheese (use whole milk ricotta for richer filling)
  • 4 oz. fresh shredded Parmesan
  • 2 tablespoons fresh chopped parsley
  • Kosher salt
  • fresh cracked pepper

For the arugula pesto:

  • 1 cup arugula leaves
  • 2 cloves garlic
  • 1/2 cup freshly shredded Parmesan
  • 1/2 cup toasted walnuts
  • 1/4-1/2 cup olive oil
  • Kosher salt
  • fresh cracked pepper

Instructions

To make ravioli:

  1. In a medium bowl combine ricotta, Parmesan, parsley, and a large pinch of salt and pepper.
  2. Place about a tablespoon of filling in the center of one wonton wrapper.
  3. Fill a small bowl with water which you will use to wet the wonton wrappers. Use your finger to wet the edges of the wrapper, then place another wonton wrapper directly over the first. Press to seal and set aside.
  4. Continue filling remaining wonton wrappers in the same fashion until you have used up all the filling and wrappers.
  5. If you have a ravioli stamp, use that to cut ravioli into desired shape, otherwise the square shape of the wonton is just fine.
  6. Bring a large pot of water to a boil and salt generously. Boil ravioli for 30-60 seconds then drain and serve with arugula pesto.

To make pesto:

  1. Add arugula, garlic, Parmesan and walnuts to a food processor.
  2.  With the food processor running, slowly pour in olive oil. Process until everything is well minced. Scrape down sides as necessary.

Notes

I also enjoy this ravioli with sauteed mushrooms, shredded Parmesan and toasted walnuts.

Keywords: pasta, vegetarian, simple, quick, easy, family, dinner, weeknight, meal, recipe

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Cheesy Vegetarian Wonton Ravioli with Arugula Pesto | Midwest Foodie

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