Chicken and Spinach Ravioli using Wonton Skins


  • 12 ounces fresh spinach
  • 1 pound chicken breast, cooked and finely chopped
  • 1/2 cup finely chopped roasted red peppers
  • 1/4 cup freshly grated Parmesan cheese
  • Salt and freshly ground pepper, to taste
  • About 1/2 package 3-inch wonton skins

Instructions Cook the spinach in a small amount of water. Drain and pat dry.

In a mixing bowl, combine the spinach, roasted red peppers and Parmesan cheese. Add salt and pepper.

Form the ravioli by laying half of the wonton skins on a sheet pan. Brush the wonton liberally with water. Put about 1 heaped tablespoon of the filling on each of the skins.

Place the other skins over the filling, and press down firmly with your fingertips to seal the edges. Run a pastry cutter around all sides to further seal the ravioli.

Freeze as directed above, or hold in the cooler for that day’s orders.

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