Easy Eats: Cheats' Filled Pasta

This handy shortcut means that homemade filled pasta is achievable on a weeknight.

Kelly GibneyChef
  • prepare
  • cook
  • 24 servings
  • Easy
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Caption:Wonton wrappers are a genius short-cut to homemade filled pasta.Photo credit:Kelly Gibney

Wonton wrappers are usually available from Asian-owned produce stores and grocers. They freeze well so wrap up the pieces that you don’t use and freeze for another day.

Frozen spinach is a very handy ingredient to have in the freezer. Here, it means you can throw together the filling without having to cook the spinach first.

I’ve combined some store-bought pesto with extra virgin olive oil to make a herby oil to toss the filled pasta in. It’s a bright, light sauce to dress the dish.

Ingredients

  • 250g frozen chopped spinach, thawed
  • 250g ricotta
  • Zest of 1 lemon
  • 1/8 tsp ground nutmeg
  • ½ cup finely grated parmesan cheese
  • ¼ tsp salt
  • Cracked black pepper, to taste
  • 24 thawed wonton wrappers
  • ¼ cup good-quality pesto
  • ¼ cup extra virgin olive oil

Instructions

  1. Place the spinach in a clean tea towel and wring out to remove most of the liquid. Alternatively, squeeze firmly with your hands. Place spinach in a bowl along with the ricotta, lemon zest, nutmeg, parmesan, salt and a generous grind of cracked black pepper. Taste and adjust seasoning if needed.
  2. Lay the wonton wrappers (floury side up) on a clean benchtop 8 pieces at a time. Have a small bowl of water close by.
  3. Place 1 rounded teaspoon of filling in the centre of each wonton wrapper. Use your finger to lightly wet two connected sides. Fold diagonally to form a triangle. It may not line up perfectly (the wrappers are often not perfectly square) but this is fine. Press firmly all around the edge to ensure the filling is secure. Place on a plate lined with baking paper. Repeat until all the filling is used.
  4. Cook the filled ravioli in batches in boiling salted water. Cook 6 at a time to avoid overcrowding. It’s a good idea to create a whirlpool in the water just before you lower the ravioli in. This will stop them sticking together. Cook for 4 minutes. Repeat until all the filled pasta is cooked. Reserve 1/2 cup of pasta water (this is more than you’ll need).
  5. Whisk together the pesto, olive oil and 3 tablespoons cup of pasta water. Pour this over the ravioli and gently toss to evenly coat.
  6. Divide between plates and serve with some cracked black pepper on top.

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