Chicken & Spinach Wonton {Ravioli} Tortellini

Yep. This meal is delicious.

And yes, those were made by me.

And yes, I swear I’ve never made my own ravioli or tortellini or wontons in my life.

These little luscious buggas are filled with spinach, ricotta cheese, and chicken (which you could omit and go into a more vegetative state…get it! Bahaha).


You should make them.

Logan went crazy. #$%^&^%$#$%(#@#$%^&*()^%$#

The End.


I played the name game at the bottom of this post…would love to get your input!


Chicken & Spinach Wonton Ravioli Tortellini


  • 1 package frozen chopped spinach (thawed and drained)
  • 1/2 pound organic chicken breast, boiled and shredded
  • 15 ounces part-skim ricotta cheese
  • 16 ounce package of square wonton wrappers


  1. Mix spinach, chicken and ricotta cheese in a small bowl and set aside. This will be the filling.
  2. Set out a tiny bowl of water for your fingers.
  3. Now, take out a square wonton sheet.
  4. Put about 1 tablespoon of filling in the center of the wonton sheet.
  5. Fold two corners together.
  6. Push down with your two index fingers, one on either side of the triangle to seal it shut. If you have to move the filling around a little to get it to close, that’s okay.
  7. Now, wet one of the tips of your index fingers in the water you set out earlier, this will act as the glue to hold the two corners together.
  8. Fold the bottom two corners together where the over lap, wetting one corner with your finger so they will stick together.
  9. Place on a baking sheet covered with parchment paper.
  10. Cover them with plastic wrap and place them in the refrigerator until you’re ready to cook them.
  11. Once you’re ready to cook them, get a large sauce pan out (one with a lid and tall enough to accommodate the ravioli).
  12. Let the pan get to medium heat before proceeding.
  13. Once hot, drizzle enough olive oil to lightly coat the bottom of the pan. Set the ravioli on the pan just like they were seated in the photo above.
  14. Drizzle them with a bit of olive oil and cover.
  15. Cook for about 5-7 minutes, until they are tender and brown on the bottoms.
  16. Serve them with your favorite sauce or the mushroom sauce I made. (See below.)

Side note: I cooked half of the ravioli, then froze the other half for a dinner next week! πŸ™‚


Light Mushroom Sauce


  • 20 ounces sliced mushrooms
  • 2 tablespoons extra virgin olive oil
  • fresh ground black pepper
  • dash of salt
  • 1/4 cup white wine


  1. In a sautΓ© pan over medium-high heat, drizzle enough olive oil to lightly coat the mushrooms.
  2. Add in the mushrooms, pepper and salt.
  3. Once the mushrooms are almost tender, add in the white wine.
  4. Let the wine reduce by at least half, if not more.
  5. Serve on top of the wonton ravioli and sprinkle with parmesan cheese! πŸ˜€



I didn’t know what to call them.




What would you call them?


    1. Haha, yeah, you’re probably right about wortioli….gross. Haha! And thanks! I’m loving all of the spring colors that are out! πŸ˜€

      1. I finally made these tonight for dinner. All I can say is Oh… My… GOSH!!! Ü I started out with four. Then had three more. Then ate four more while I was putting away the rest in the fridge! Mine didn’t look as good as yours, but I think after looking at your pictures a little more closely I figured out what I need to do. The crossover in the front is what I need to pay more attention to. I posted a photo of tonight’s dinner on my FB wall and can hardly wait for my friends comments. They will be salivating when they see it. Thank you so much for posting this recipe! I even saved some uncooked ones for the freezer so I can try your leftover recipe later. Love your recipes, and love your blog!!!

  1. This is fusion food at it’s best and simplest. Looks amazing. I think they’re probably funner to make than saying tortonelli or… whichever name you settle on. πŸ™‚

  2. Those are beautiful! It would be hard to eat them. Like when you were little and you got peeps in your Easter basket, but didn’t want to bite off their little marshmellow heads b/c they were so cute.
    And then you did and realized they looked better than they tasted. Unless you like peeps, and that’s cool too.
    Anyways, my point was that I am totally making this and your blog is so cute! πŸ™‚

  3. I usually end up making square ravioli with my wonton wrapper-olis, because it’s easiest. As luck would have it, I’m making shrimp dumplings tonight, so maybe I’ll break the streak with your wonderful instructions! Not a very Asian shape for dumplings, I don’t think, but meh, it’s an experiment!



    1. Ooo, fun! I can’t wait to see how they turn out! I love shrimp and pass the dumplings this way any time. πŸ˜‰ Yum!

  4. These look amazing! Can you get the wonton wrappers at your general supermarket, or did you go to a special place to get them?

    1. I just bought them at my normal supermarket (Publix to be specific). I found them in the produce section. πŸ™‚ But, I’m sure if you have trouble you could ask someone if they carry them.

  5. Made these Friday for my hubby who worked a double. Needless to say to say they were gone by Saturday night! A little time consuming but totally worth it…will definitely make them again πŸ™‚

    1. I’m so glad! I bet your husband really appreciated all of that time and effort that went into make such a delicious meal. So sweet! πŸ™‚

Leave a Reply

Your email address will not be published. Required fields are marked *