Pregnancy Friendly Easy Wonton Wrapper Ravioli
Total time30 min
Prep time20 min
Cook time10 min
4.7(30)
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Learn more →Ingredients
4 servings
For the filling
- 1 cup whole-milk ricotta cheese
- 1 cup frozen chopped spinach, thawed and squeezed very dry
- ½ cup finely grated parmesan cheese
- 1 large egg yolk
Ingredient noteEggs are safe during pregnancy as long as they are cooked all the way through.
- ¼ tsp freshly grated nutmeg
- ¼ tsp salt
- ¼ tsp black pepper
For the ravioli
- 48 square wonton wrappers (about two 12-oz packages)
- 1 large egg, beaten with 1 tbsp water (egg wash)
Ingredient noteEggs are safe during pregnancy as long as they are cooked all the way through.
- 1 tbsp water (for egg wash)
- 1 tsp salt (for pasta water)
For serving
- 2 cups marinara sauce butter or brown butter
- 2 tbsp unsalted butter (if using brown butter sauce) (optional)
- grated parmesan cheese, for serving (optional)
- fresh basil leaves, for serving (optional)
Instructions
- 1
Bring a large pot of water to a boil over high heat. Add 1 tsp salt.
- 2
In a small bowl, stir together the ricotta, squeezed spinach, Parmesan, egg yolk, nutmeg, 1/4 tsp salt, and black pepper until evenly combined.
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