Toasted Wonton Ravioli with Goat-Cheese Filling

Toasted Wonton Ravioli with Goat-Cheese Filling

Prep: 42 minutes; Cook: 7 minutes per batch

Oxmoor House OCTOBER 2006

  • Yield: 26 ravioli (serving size: 1 ravioli and 1 tablespoon sauce)


  • 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.

Nutritional Information

Amount per serving
  • Calories: 59
  • Calories from fat: 26%
  • Fat: 1.7g
  • Saturated fat: 0.8g
  • Protein: 2.3g
  • Carbohydrate: 8.6g
  • Fiber: 0.7g
  • Cholesterol: 3mg
  • Iron: 0.6mg
  • Sodium: 164mg
  • Calcium: 20mg

Go to Full Version of

Toasted Wonton Ravioli with Goat-Cheese Filling Recipe