Spinach Ravioli with Asparagus Garlic Butter Sauce

Story and images provided by Karyl Henry, KarylsKulinaryKrusade.com

I am a big fan of pasta. Always have been, always will be. As I’ve been growing my blog recipe collection, I’ve had filled pastas in the back of my brain. But that’s where they have stayed. I think it’s partially out of fear that they won’t turn out well. But I’ve conquered that fear with other recipes, so it’s time to get over it.

For my first filled pasta recipe I wanted something relatively simple and as we head into spring, it’s the perfect opportunity to create a spring-inspired dish that can be enjoyed year round. I decided to start with ravioli. I figured it would be a great excuse to break out the KitchenAid mixer. Instead, I found that you could make ravioli with wonton wrappers instead of pasta! Who knew?! So I created Spinach Ravioli with Asparagus Garlic Butter Sauce.

Delicate and flavorful, with a wonderful combination of textures, these ravioli are delicious!


  • Wonton Wrappers – you can find these in the produce section of nearly every grocery store. They’re usually displayed alongside tofu and other vegetarian options.
  • Use fresh baby spinach and asparagus. Both are available in the produce section year round.
  • Seasonings – spinach, ricotta cheese and mozzarella are pretty bland on their own. I punch up the mixture with onion powder, garlic powder, nutmeg, salt, and pepper. Remember, a little nutmeg goes a long way, and it’s best to grate whole nutmeg if possible.
  • Garlic butter sauce – use real butter. It melts better than margarine, and it has more flavor. I also add dry white wine; the alcohol cooks out, and leaves more flavor. Use wine that you like to drink. If you don’t, you’ll end up with a sauce you don’t like. I love garlic so I leave it in the finished dish.
  • Saute the asparagus in the garlic butter sauce. The asparagus soaks up the flavor, and cooks to a tender-crisp.
  • Finish with toasted Pine Nuts and fresh-grated Parmesan cheese. Toasting releases the natural oils and nutty flavor. Fresh Parmesan is a must – better than the canned stuff.


When using wonton wrappers, remember these tips so that the ravioli does not burst while it cooks:

  • Don’t use more than 1/2 tablespoon of filling per ravioli. Otherwise, the filling will spread too close to the edges and they won’t close properly.
  • When putting the top wrapper over the bottom wrapper, press out all of the air pockets.
  • Seal the edges of the ravioli. I use an egg wash around the edges to form an initial seal. Then I take a fork and press around all 4 sides to add a cool look, and to finish the seal.
  • Wonton wrappers are delicate and fresh, like homemade pasta. The ravioli only needs to cook for about 2 minutes.
  • Use a large pot of boiling water to cook the ravioli, and cook them in 2 batches. If you try to cook too many at a time, they will stick together.

Full disclosure, Spinach Ravioli with Asparagus Garlic Butter Sauce is a little labor intensive on the first try. The process gets much faster with repetition.

I am keeping Spinach Ravioli with Asparagus Garlic Butter Sauce on my regular meal plan rotation and I’m excited to try all kinds of different ravioli fillings.

Spinach Ravioli with Asparagus Garlic Butter Sauce from KarylsKulinaryKrusade.com



  • 24 wonton wrappers
  • 2 teaspoons avocado oil or olive oil
  • 1 1/2 packed cups baby spinach, rinsed and drained
  • 1 clove raw garlic, minced
  • 1 tablespoon yellow onion, minced
  • 1/4 cup low fat ricotta cheese
  • 1 ounce mozzarella cheese
  • 1/4 teaspoon fresh-grated nutmeg
  • 1/2 teaspoon onion powder
  • 1/2 teaspoon garlic powder
  • 1 teaspoon fresh-cracked black pepper
  • 1 teaspoon sea salt
  • 1 large egg
  • 1 tablespoon water


  • 12 spears asparagus, tough ends removed, spears sliced in half
  • 1 1/2 tablespoons butter
  • 1 clove raw garlic, thinly sliced
  • 2 tablespoons dry white wine (optional)
  • 1/2 tablespoon pine nuts
  • fresh shaved Parmesan (for garnish)


  1. Add pine nuts to dry skillet. Toast pine nuts over medium-low heat until golden. Watch carefully, to ensure they don’t burn. Remove pine nuts and set aside.
  2. Add 2 teaspoons oil to skillet over medium heat. Once warm, add minced onion and cook for 2 minutes. Add garlic and cook for 30 seconds. Add spinach and cook until wilted, stirring frequently. Remove from heat and allow mixture too cool for about 5 minutes.
  3. In large bowl, combine ricotta, mozzarella, onion powder, garlic powder, nutmeg, salt, and pepper. 
  4. Transfer cooked spinach to cutting board and chop into small pieces. Add to bowl with cheese and seasonings, and mix well until fully combined. Taste mixture, and adjust seasonings if necessary.
  5. Lay wonton wrappers on a flat surface. Scoop 1/2 tablespoon of spinach mixture to the center of 12 of the wrappers. 
  6. Combine egg and water, and beat well to create egg wash. Using your finger, spread a thin layer of egg wash along the edges of the wonton wrappers with the filling. 
  7. Cover each filled wonton wrapper with a plain wrapper. Press lightly in the middle to remove air bubbles, and then firmly press the edges. 
  8. Using the tines on the edge of the fork, press around all 4 edges of each ravioli.
  9. Melt 1/2 tablespoon butter in a skillet over medium heat. Add asparagus and saute for about 5 minutes, until tender-crisp. Remove asparagus and set aside.
  10. Melt remaining butter in skillet. Add garlic and wine, and simmer for about 5 minutes.
  11. Carefully add ravioli to a large pot of salted, boiling water. Work in batches of about 5 ravioli at a time, and cook ravioli for 2 minutes.
  12. Drain ravioli and immediately toss in garlic butter sauce. Plate ravioli and sauce, and top with asparagus and pine nuts. Finish with a shave of fresh Parmesan.