Remember my “shortcuts” series?

You know, the one where I was going to post recipes using pre-made ingredients – like puff pastry, or pre-rolled pie crusts?

Me neither.

That’s because I did exactly one post on the subject – almost two years ago.


I have no idea why I never kept up with this – I really liked the idea, and I have a bunch of great recipes to share with you.

So let’s just pretend that I’m starting this right now, shall we?

And what could be better than a delicious, addictive, do-ahead-perfect-nibble-with-drinks than these?

kale ricotta wonton ravioli

kale ricotta wonton ravioli

Wonton ravioli are one of the best uses ever for this favorite “shortcut” ingredient of mine. The variations on the filling are endless, and can go sweet as easily as the savory version here.

Even better? You can fill and freeze these up to a month in advance, and they can go straight from the freezer into the frying pan, making them a perfect last minute snack.

Do you love wonton wrappers too? How do you like to use them?

And I promise – it won’t be another two years before the next shortcut…..

Have a great weekend!

kale ricotta wonton ravioli

kale ricotta wonton ravioli

Kale Ricotta Ravioli
adapted from Martha Stewart

1 bunch kale (3/4 lb.), center ribs removed
15 oz. (1 3/4  c.) ricotta
1 1/2 oz. (1/3 c.) grated parmesan
1 garlic clove, minced
Salt and pepper
48 wonton wrappers (from a 12 oz. package)
Vegetable oil

Marinara sauce
Grated parsmesan
Chopped parsley

In a large pot of boiling salted water, cook kale for four minutes. Drain and cool in a colander. When cool enough to handle, squeeze out excess water and finely chop. Transfer to a bowl and combine with ricotta, 1/3 c. parmesan and garlic. Season with salt and pepper.

Arrange 12 wrappers on a cutting board (keeping remaining wrappers covered with a damp towel). Spoon a scant tablespoon of kale mixture into the center of each wrapper. Moisten edges of the wrapper with a little water (using your finger or a small pastry brush), and fold over filling to form a triangle. Press firmly yet gently to seal, flattening the area around the filling to eliminate air pockets.

Place ravioli on a parchment-lined baking sheet and keep covered with a kitchen towel. Repeat with remaining wrappers and filling.*

Pre-heat oven to 175 degrees – line a baking sheet with parchment paper or tin foil.

Heat 1/4″ of oil in a large saute pan over medium-high heat. Carefully add ravioli in a single layer, without crowding. Cook till golden brown on both sides, turning once. Using a slotted spoon, transfer to a plate lined with paper towels. When drained, transfer to prepared baking sheet and place in oven to keep warm. Repeat with remaining ravioli.

Arrange ravioli on a platter, and top with marinara sauce, additional grated parmesan and chopped parsley. Serve immediately.

*At this point you can place the ravioli in a single layer on a baking sheet and freeze. Transfer the frozen ravioli to a ziploc bag for up to one month.

(print this recipe)

This delicious recipe brought to you by Sheri Silver

More wonton wrapper ideas:

Wonton Cups filled with Mango Curry Shrimp Salad
Salty-sweet Pistachio Crisps
Crisp Wontons with Strawberries and Ice Cream

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