Easy Spinach and Ricotta Ravioli is a quick homemade pasta recipe made with store bought wonton wrappers instead of traditional pasta dough. Creamy ricotta and spinach fill delicate ravioli that cook in minutes. Finished with nutty burnt butter and sage, this simple recipe delivers classic spinach and ricotta ravioli flavour in about 30 minutes.
As much as I love making fresh pasta from scratch, there are plenty of nights when I want homemade spinach and ricotta ravioli without the time, effort or flour-covered kitchen. This shortcut version delivers everything you love about traditional ravioli, creamy filling, tender pasta and rich buttery sauce, but in a fraction of the time.
Using wonton wrappers instead of fresh pasta sheets might sound unconventional, but they work beautifully. Once cooked, they turn silky and delicate, almost indistinguishable from homemade egg pasta. The filling is classic and comforting with ricotta, spinach, parmesan and a hint of nutmeg, while the burnt butter, sage and walnuts add depth and richness that makes this dish feel restaurant-worthy, yet simple enough for a weeknight dinner.
Why You’ll Love This Easy Spinach and Ricotta Ravioli
- No pasta dough required, no rolling, resting or special equipment
- Ready in under 30 minutes from start to finish
- Silky, delicate ravioli that taste like homemade
- Creamy spinach and ricotta filling with simple, classic ingredients
- Impressive enough for guests, easy enough for weeknights
- Can be made ahead, chilled or frozen
How This Ravioli Works Without Pasta Dough
Wonton wrappers are the secret to this easy spinach and ricotta ravioli. They are thin, pliable and cook quickly, making them an ideal substitute for fresh pasta sheets. Once sealed properly, they hold the filling securely and turn silky and tender after just a few minutes in boiling water.
The filling comes together in under 10 minutes with simple ingredients you likely already have on hand. All that’s left to do is spoon, seal and cook. No rolling, no resting and no pasta machine required.
How to Make Spinach and Ricotta Ravioli
- Make the filling. Wilt the spinach, squeeze out excess moisture, then mix with ricotta, parmesan, egg and seasoning until smooth and creamy.
- Fill and seal. Spoon the filling onto wonton wrappers, lightly moisten the edges, fold over and press firmly to seal.
- Boil until tender. Cook the ravioli in well-salted boiling water for about 3 minutes, or until they float to the surface.
- Finish with burnt butter. Melt butter with sage and walnuts until golden and nutty, then spoon over the hot ravioli and serve immediately.
Tips When Making
- Use fresh, firm ricotta, not smooth tub ricotta, for a thicker filling that holds its shape
- Squeeze the spinach very well to remove excess moisture and prevent watery ravioli
- Press out any air when sealing to avoid splitting while cooking
- Cook in well-salted boiling water so the pasta is properly seasoned
- Watch the burnt butter closely, it can turn from golden to brown very quickly
What to Serve With Spinach and Ricotta Ravioli
Spinach and ricotta ravioli is beautiful on its own, especially with that nutty burnt butter sauce, but if you’re building it into a full meal, keep the sides simple and fresh. Start with tomato bruschetta, garlic bread or warm crusty bread to soak up any extra butter on the plate.
A crisp green salad works perfectly alongside, something light and peppery like rocket with parmesan and a simple lemon dressing to balance the richness of the ricotta filling. To finish, lean into classic Italian desserts such as tiramisu, gelato, panna cotta or biscotti with coffee. Keeping everything else uncomplicated lets the ravioli remain the star of the table.
Storage and Make Ahead
Once assembled, the ravioli can be covered and refrigerated on a tray for up to 4 hours before cooking. Any longer and the wonton wrappers may soften too much and tear in the water.
Cooked leftovers will keep in an airtight container in the fridge for up to 2 days. Reheat gently in a pan with a little butter or a splash of water to loosen the sauce.
To freeze, arrange the uncooked ravioli in a single layer on a tray and freeze until solid. Transfer to a freezer-safe bag and store for up to 3 months. There is no need to defrost. Cook straight from frozen in boiling water, allowing an extra 1 to 2 minutes, until they float and are cooked through.
Frequently Asked Questions
Can I use baby spinach instead of English spinach?
Yes. Baby spinach works perfectly in this recipe. Use about 120 g and cook it just until wilted. Be sure to squeeze it very well to remove excess moisture before mixing with the ricotta.
Can I use store-bought ricotta?
Yes, but choose fresh, firm ricotta from the deli or cryovac section. Avoid smooth tub ricotta, as it contains more moisture and can make the filling too soft.
Can I use a different sauce with spinach and ricotta ravioli?
Absolutely. While burnt butter, sage and walnuts are classic, this ravioli also pairs beautifully with a simple tomato pasta sauce, a light garlic butter sauce or even a drizzle of good olive oil and cracked black pepper. Keep the sauce simple so the filling can shine.
Can I make larger ravioli?
Yes. Instead of folding one wonton wrapper in half, sandwich the filling between two wrappers and seal the edges well. This creates larger, more traditional square ravioli.
Can I make spinach and ricotta ravioli ahead of time?
Yes. You can assemble the ravioli up to 4 hours ahead and refrigerate them on a tray. They can also be frozen uncooked for up to 3 months and cooked straight from frozen.
This Easy Spinach and Ricotta Ravioli Without Pasta Dough proves you do not need to make fresh pasta to enjoy a beautiful homemade meal. It is comforting, elegant and incredibly simple to prepare. The kind of recipe you will turn to again and again when you want proper pasta night without the time or fuss. If you give it a try, I would love to hear how it turned out for you. Leave a comment below and let me know how you served yours.
More Pasta Recipes
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Easy Spinach and Ricotta Ravioli
Ingredients
RAVIOLI
- 1 bunch English spinach, leaves picked (about 120 g once wilted, see notes)
- 250g fresh, firm ricotta
- ½ cup finely grated parmesan
- 1 egg, lightly beaten
- ½ teapsoon salt
- ¼ teaspoon freshly ground black pepper
- ¼ teaspoon ground nutmeg
- 250g packet wonton wrappers
For the Burnt Butter, Sage and Walnut Sauce
- 125g unsalted butter, chopped
- ⅓ cup walnuts, roughly chopped
- 20-30 fresh sage leaves
Instructions
PREPARE THE FILLING
- Rinse the spinach well and shake off excess water. Heat a large frying pan over medium heat, add the spinach and cook, stirring, until just wilted and bright green. Transfer immediately to a bowl of ice-cold water to stop the cooking.
- Once cool, drain thoroughly and squeeze out as much liquid as possible. This step is important. Roughly chop the spinach and place in a bowl. Add the ricotta, parmesan, egg, salt, pepper and nutmeg. Mix until well combined.
Assemble the Ravioli
- Lightly dust a tray with semolina. Working with one wonton wrapper at a time, place a heaped teaspoon of filling onto one side of the wrapper.
- Lightly dampen the edges with water. Fold over to seal and press firmly to remove any air. Transfer to the prepared tray and repeat with the remaining wrappers and filling.
TO COOK THE RAVIOLI
- Bring a large saucepan of well-salted water to a rolling boil. Cook the ravioli in batches for about 3 minutes, or until they float to the surface. Remove with a slotted spoon and transfer to warm bowls.
MAKE THE BURNT BUTTER SAUCE
- While the ravioli cook, melt the butter in a frying pan over medium-high heat. Once sizzling, add the walnuts and sage leaves.
- Cook, swirling the pan, until the sage is crisp and the butter turns golden with brown specks on the base, about 4 to 5 minutes. Remove from the heat immediately and spoon over the ravioli. Finish with extra parmesan and cracked black pepper if desired.
Notes
- Measurements: We use Australian tablespoons and cups: 1 teaspoon = 5 ml, 1 tablespoon = 20 ml and 1 cup = 250 ml.
Herbs: All herbs are fresh (unless specified) and cups are lightly packed.
Vegetables: All vegetables are medium size and peeled, unless specified.
Eggs: We use extra-large size and eggs are 55-60 g each, unless specified. - Spinach: If using baby spinach, replace the English spinach with 120 g baby spinach. Wilt and squeeze very well to remove excess moisture before mixing with the ricotta.
- Ricotta: Use fresh, firm ricotta from the deli or cryovac section. Avoid smooth tub ricotta, as it contains too much moisture for this filling.
- Wonton Wrappers: Wonton wrappers make an excellent pasta substitute. Dumpling or gyoza wrappers can also be used.
Folding one wrapper in half gives you more ravioli. Using two wrappers per ravioli creates larger, more traditional squares. - Butter: If using salted butter, you may not need additional seasoning. Taste before serving.
- Nuts: Walnuts add texture and flavour but are optional. You can substitute almonds, pine nuts or pecans, or leave them out entirely. Add smaller nuts later in the cooking process to prevent burning.
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