Wanton wrappers are a great easy substitution for fresh pasta sheets. Paired with creamy ricotta and bright lemon zest this is a quick meal everyone will love.

We Provide
  • 20 Wanton Wrappers
  • ½ Cup Ricotta Cheese
  • 2 Oz. Shredded Parmesan
  • 4 Oz. Baby Spinach
  • ¼ Oz. Basil
  • 1 Each Lemon
  • 2 Oz. Marinara Sauce
You Provide
  • Salt and Pepper
  • Olive Oil
  • Stock Pot
  • Cutting Board
  • Chefs Knife
  • Medium Mixing Bowl
  • Small bowl with water
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Step 1


Preheat stock pot with 1 tablespoon olive oil. Once the oil in the pan heats up, add in the baby spinach and sauté over medium heat for 3 minutes stirring frequently. At the end of the 3 minutes, remove from heat and strain out as much liquid as possible. Roughly chop and set aside.

Step 2


Fill the same stock pot ¾ full with water and bring to a boil. While that heats up, add the ricotta and Parmesan cheese (reserving a pinch or two for final plating) into the medium mixing bowl.

Step 3


Zest half the lemon and add it into the cheese mixture. Season with salt and pepper and stir to combine to ensure the lemon zest is evenly distributed. Add chopped spinach and stir until evenly distributed throughout the filling.

Step 4


To fill the ravioli, place one wanton wrapper on a clean dry surface. Add 1 teaspoon of filling right into the middle. Use your finger and the water in the bowl to seal the wrappers tightly making sure there is no air bubbles in between the filling and the sealed edges.

Step 5


Once the water is boiling and the wrappers are filled. Place the wrappers in the boiling water and cook until they begin to float. While they cook, heat the marinara sauce in a small bowl in the microwave. Roughly chop the basil and set aside until final plating.

Step 6


To plate, place half of the ravioli on a plate and drizzle with olive oil. Add a few spoonfuls of the marinara sauce over the top. Finish with a pinch of fresh basil and any remaining shredded Parmesan cheese.



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