Italian Wonton Ravioli

Recipe from Oxmoor House

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Nutritional Information

Amount per serving
  • Calories: 310
  • Calories from fat: 25%
  • Fat: 8.5g
  • Saturated fat: 3.9g
  • Monounsaturated fat: 0.0g
  • Polyunsaturated fat: 0.0g
  • Protein: 15.5g
  • Carbohydrate: 43.8g
  • Fiber: 1.8g
  • Cholesterol: 27mg
  • Iron: 0.0mg
  • Sodium: 990mg
  • Calcium: 0.0mg


  • Olive-oil flavored vegetable cooking spray
  • 1 cup chopped green pepper
  • 2 cloves garlic, minced
  • 2 cups fat-free chunky spaghetti sauce with mushrooms and sweet peppers
  • 1/2 cup water
  • 1/2 cup nonfat ricotta cheese
  • 1/2 cup crumbled basil- and tomato-flavored feta cheese (or regular feta)
  • 1 1/2 tablespoons pesto
  • 24 wonton wrappers
  • 2 quarts water


  1. Coat a large nonstick skillet with cooking spray; place over medium-high heat until hot. Add chopped pepper and garlic; saute 2 minutes. Add spaghetti sauce and 1/2 cup water. Bring to a boil; reduce heat, and simmer, uncovered, 10 minutes, stirring occasionally. Set aside, and keep warm.
  2. Combine cheeses and pesto in a small bowl. Place 1 wonton wrapper on a work surface. Place a second wrapper (at a one-quarter turn) on top of first wrapper, creating a star design. Place 1 tablespoon cheese mixture in center of star. Moisten edges of wrappers with water; fold in half, bringing edges together. Press firmly. Repeat procedure with remaining wrappers and cheese mixture.
  3. Bring 2 quarts water to a boil in a large saucepan over high heat. Add half of wontons; boil, uncovered, 1 minute. Remove from water, using a slotted spoon; set aside, and keep warm. Repeat procedure with remaining wontons. To serve, spoon one-fourth of spaghetti sauce mixture onto each plate. Top each serving with 3 wontons. Serve immediately.
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