Toasted Wonton Ravioli with Goat-Cheese Filling

Oxmoor House
Prep: 42 minutes; Cook: 7 minutes per batch
26 ravioli (serving size: 1 ravioli and 1 tablespoon sauce)


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1 cup finely chopped fresh spinach
1 (4-ounce) package goat cheese
1 (2-ounce) jar diced pimiento, drained
1 teaspoon dried oregano
26 wonton wrappers
3 tablespoons fat-free milk
1/2 cup Italian-seasoned breadcrumbs
Cooking spray
1 2/3 cups roasted garlic-and-herb pasta sauce, warmed


1. Preheat oven to 425°.

2. Combine first 4 ingredients in a bowl; stir until well blended.

3. Working with 4 wonton wrappers at a time (cover remaining wrappers with a damp towel to keep from drying), brush edges of wrappers with milk. Place about 1 rounded teaspoonful of cheese mixture in center of each wrapper. Bring 2 opposite corners together; pinch edges to seal, forming a triangle. Brush both sides of ravioli with milk; dredge in breadcrumbs, pressing gently with fingertips to coat. Place on a large baking sheet coated with cooking spray. Coat ravioli with cooking spray.

4. Repeat procedure with remaining wonton wrappers, milk, cheese mixture, and breadcrumbs.

5. Bake at 425° for 7 minutes or until lightly browned. Serve warm with sauce.

Created date

October 2009

Nutritional Information

Calories 59
Caloriesfromfat 26 %
Fat 1.7 g
Satfat 0.8 g
Protein 2.3 g
Carbohydrate 8.6 g
Fiber 0.7 g
Cholesterol 3 mg
Iron 0.6 mg
Sodium 164 mg
Calcium 20 mg