Fast Recipes

A cheat's recipe for spinach and ricotta ravioli

When it comes to these filled quadrilaterals, it pays to think outside the square.

By Lisa Featherby
  • Serves 4 - 6
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Home-made ravioli is always a treat, especially with the classic flavours of spinach and ricotta, sage and butter. This cheat's version uses wonton wrappers – simply mix, fill, seal and cook.


  • 250 gm frozen chopped spinach, defrosted and squeezed to remove excess liquid
  • 200 gm firm ricotta, crumbled
  • 50 gm (⅔ cup) finely grated parmesan, plus extra to serve
  • ¼ tsp freshly grated nutmeg
  • Semolina, for dusting
  • 36 egg wonton wrappers
Lemon and sage brown butter
  • 80 gm chilled unsalted butter, diced
  • 16 sage leaves
  • Juice of ½ lemon (or to taste)


  • 1
    Combine spinach, ricotta, parmesan and nutmeg in a bowl, and season to taste.
  • 2
    Dust an oven tray with semolina. Place half the wonton wrappers on a clean work surface and spoon 1 heaped tsp spinach filling onto the centre of each. Rub edges with a little water, then place remaining wrappers on top, pressing to seal. Place on prepared tray.
  • 3
    Cook the ravioli in a large saucepan of boiling salted water until they float (3 minutes), then transfer to warm bowls with
    a slotted spoon.
  • 4
    Meanwhile, for lemon and sage brown butter, heat a frying pan over high heat. Add butter and swirl until foaming and nut brown (2 minutes). Immediately remove from heat, add sage and swirl until crisp (20-30 seconds). Add lemon juice and season to taste. Drizzle sauce over ravioli and serve with parmesan.