Spinach and Mushroom Ravioli

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Using wonton wrappers to make ravioli is brilliant. I changed the filling only slightly: added sauteed chopped shallot, a little nutmeg, and a splash of Marsala wine to the spinach/mushroom mixture for a little more depth. When plating, Giada has a good tip in the video of spooning a little sauce in the bottom of the serving dish first (indeed, it keeps the pasta from sticking to the dish then adding the ravioli with more sauce on top. I'll be making this for friends.

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Very good ravioli and much less time consuming than making pasta dough yourself. I prefer serving this with a brown butter sauce rather than a heavier tomato based sauce. The filling (which is what makes this a winner is very versatile as well. I've used it as a topping for crostini and phyllo cups for appetizers.

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I thought this recipe turned out nicely. It required more skill than I originally thought, but I still enjoyed it. My filling made 16 ravioli instead of 12 and next time, I think I'll try a butter sauce instead of a tomato based sauce.

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I made this for Valentines Day dinner (and my birthday dinner...it was absolutely delicious! I had trouble finding the egg rolls in the grocery store, but with a little help and a point in the right direction I found them in the produce section. The grocery store didn't have the cremini mushrooms, so i just used baby bellas and Shiitake and it worked out perfectly. Thanks for a great recipe...will absolutely add this to the regular meal plan!

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it took a lot of effort and time, i was in the kitchen for hours but i'm also new at the whole making-your-pasta think. it turned out really well, my family liked it. for me it was slightly too much spinach. i didn't use tomato sauce, i used a sage brown butter sauce instead. also, i swapped button mushrooms for cremini mushrooms, i feel it made the filling more flavorful. overall a very good recipe if you're feeling domestic (:

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A really simple and easy recipe with great results. This was the first time I made my own ravioli and they came out perfect. I did make a minor change and used a béchamel sauce instead of a tomato sauce since I have to cook for someone who cannot eat nightshades but still came out great. Definitely going to try this again soon.

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This took a lot of work, but it was absolutely delicious. The tomato sauce is divine. I will use it for everything from now on. The raviolis do fall apart if cooked too much. Just a minute or two should be enough.

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Has anyone tried using potsticker wrappers? They're thicker than wonton or egg roll wrappers and might be more ravioli-like.

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Great raviolis. The spinach/mushroom filling is fantastic. I've used it as a topping for crostini and a filling for baked phylo cups. I use 8 oz. of mixed wild mushrooms sauteed with some shallots. I sometimes toss in some toasted pine nuts or add a little shredded mozzarella to the mix. Very flavorful and always a hit.

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This is an absolute favorite of mine, though I have struggled with the texture of the wrappers while cooking, they tend to fall apart. After a dozen tries over the years, I have found using wonton wrappers and doubling up on one or both sides helps with the flimsiness. They freeze nicely.