Homemade ravioli filled with spinach, kale and mozzarella cheese. Delicious and healthy, this recipe will be perfect for an Italian night dinner.
I wanted to make ravioli from scratch for the longest time. Technically, this ravioli isn’t completely from scratch since I used wonton wraps, but it does save a lot of time. You don’t have to make the dough and roll it out yourself. What’s great about homemade ravioli is that you can add whatever you want as a filling. I chose spinach, kale, and mozzarella cheese. But if you prefer spinach and cheese, that’s fine too. Or you can add chicken for extra protein. Making your own ravioli allows you to customize the ingredients to your liking.
I love this recipe because you know exactly what is going into your food, and the ingredients are all healthy for you. Spinach is rich in nutrients, which helps decrease the risk of cancer, promotes overall health including lowering blood pressure, and promotes bone health due to the high amount of Vitamin K. Eat up, ladies! We have a higher risk of osteoporosis so it’s really important to maintain our bone health. Spinach is also high in iron, which helps transport oxygen in blood. Kale has similar benefits as spinach. It promotes anti cancer benefits, promote heart health, and helps with body detoxification. It’s not just spinach and kale though. These benefits extend to pretty much all leafy green vegetables.
You can taste the freshness of the spinach and kale and the gooeyness of melted cheese in every bite. There are just a few ingredients in this ravioli yet so much texture and flavor, a simple yet delicious guilt-free dinner perfect for a night in.
First, wash the spinach and kale.
In a medium sized pot, blanch the spinach and kale by cooking them in boiling water for about a minute before draining the vegetables and running them through cold water. Why do we do this? We want the vegetables to be slightly cooked before we wrap them inside the ravioli, but the less time you cook them, the more nutrients will be retained. Run the spinach and kale under cold water to stop the cooking process. Set them aside in a colander for a few minutes to allow the water to drain.
My vegetables are just slightly wilted.
Chop the spinach and kale into small pieces. I love the texture of the vegetables so I didn’t chop them into fine pieces. If you prefer the vegetables to be finer, chop them a few times until they’re in tiny pieces.
Mix the vegetables with the mozzarella cheese. That’s what I did. But you can also just add it to the wonton wrap as you fill it. It’s really up to you.
You can use any brand of wonton wrap that you like. I used the Nasoya brand because they were on sale at Grocery Outlet. I love a good deal.
Lay out the wonton wraps on a flat surface. I placed mine on a cutting board.
Fill the wonton wrap with about a tablespoon of the spinach, kale, and shredded mozzarella cheese mixture. You might need less. You want to keep the mixture at the center of the wrap so that it’s easier to seal the edges. I added a little extra cheese on top.
Wet the outer edges of the wonton wrap with either water or egg white. This moistens the wrap and allows it to stick together better.
Place a second wonton wrap on top. Line them as evenly on top of the bottom one as possible.
Use a fork to press along the outer edges to seal the ravioli together. If the edges aren’t completely sealed, flip to the other side and repeat.
Continue this process until you run out of filling. You might have leftover wonton wraps. That’s perfectly fine. They’ll be good for future recipes =)
In a medium sized pot, boil water over high heat. Drop a few raviolis into the pot and allow them to cook for two to three minutes until the wrap has softened and turns more transparent.
The raviolis will be ready to eat. I highly recommend eating the raviolis right after you’re done making them because if you leave them out for too long, the edges will start to harden.
Serve the ravioli immediately with your favorite pasta sauce or try this Garlic Tomato Sauce with Mushrooms.
I’m submitting this recipe to the #TuscanyNowCookOff. You can find the contest here.
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