Toasted Spinach Ravioli




  • 1 (12 ounce) package frozen spinach soufflé
  • 1/4 cup walnuts, toasted and chopped
  • 1/2 cup grated Parmesan cheese, divided
  • 30 won ton wrappers
  • 2 tablespoons milk
  • 2 eggs
  • 1 1/2 cups Italian-seasoned breadcrumbs
  • vegetable oil
  • Marinara or pizza sauce


  1. Thaw spinach soufflé in microwave at medium (50% power) 6 to 7 minutes. Stir in chopped walnuts and 1/4 cup Parmesan cheese.
  2. Place 1 heaping teaspoonful spinach mixture onto each won ton wrapper. Brush edges with water, and fold into a triangle. Press edges to seal with a fork.
  3. Whisk together milk and eggs in a small bowl. Dip ravioli in mixture, and coat with breadcrumbs.
  4. Pour oil to a depth of 2 inches into a Dutch oven; heat to 190°C.
  5. Fry ravioli, a few at a time, 1 minute on each side or until golden. Drain on paper towels; sprinkle immediately with remaining 1/4 cup Parmesan cheese. Serve with marinara sauce.