13 Healthy Ravioli Fillings (and an Easy Way to Make Them)

By , SparkPeople Blogger
Making ravioli can be a snap if you use my trick of swapping out wonton wrappers for homemade pasta dough.  Wonton wrappers are found in the cold food area of the produce aisle (usually also where you would also find tofu). 

Pick up round, rectangular and square shapes to mix up your ravioli.  My favorite are the rectangular shaped wrappers because I can fill one half then do a quick egg wash glue and fold over to seal.  The round and square ones are smaller, so I place filling in the middle of one, spread egg wash on the edges, then top with another wonton wrapper.

A tip: Don’t throw out leftover chicken, fish or beef.  Keep it for ravioli filling! Instead of a second night rerun meal, you turn leftovers into a premiere.  Use my recipe for Slow Cooker Rotisserie Chicken as a base for some of the ideas below.  Get the kids involved and make an assembly line, soon you will have enough to freeze or share with the neighbors.

Prepping your ravioli:
Instead of using a whole egg as the glue to hold the ravioli together, opt for egg substitute or egg whites.  I like to add 1 teaspoon of water to each egg white or 1 tablespoon of egg substitute to thin it out.  Press down the edges with your fingers or a fork.

When filling the wontons, keep the package covered with a damp towel so they don’t dry out.  Wrap and freeze any unused wonton wrappers for up to two months. 

Cooking your ravioli:
Bring water to a boil before adding the ravioli.  Add them one at a time so they don’t stick together, then give them a stir.  Don’t allow them to boil rapidly; if the water has too much movement, the ravioli will break open.  Ravioli will give you a sign when they are cooked: They will float to the top of the water.

Now you're ready to start cooking. You can use your favorites, such as cheese, spinach, or sausage, but you can also get creative and start cleaning out the fridge to fill your ravioli.

Here are some non-traditional but super delicious fillings:
  1. Roasted butternut squash with a pinch of sage and nutmeg
  2. Rotisserie chicken with buffalo Greek yogurt sauce     
  3. Cooked chopped shrimp with parsley, Parmesan cheese and an pinch of cayenne
  4. Sautéed spinach and baby portabella mushrooms and a pinch of nutmeg
  5. Steamed spinach with rotisserie  chicken, chopped walnuts, and Parmesan cheese
  6. Shredded zucchini with chopped fresh thyme, and goat cheese
  7. Roasted garlic and mushrooms with ricotta cheese – add extra flavor with earthy mushrooms such as shiitake or porcini
  8. Chicken club: shredded chicken with diced tomato, sharp cheddar cheese, and Canadian bacon
  9. Wilted escarole with chopped zucchini, vegetarian sausage and diced tomatoes
  10. Chopped lean steak with sautéed broccoli and mushrooms
  11. Chopped lean steak with shredded carrots, mushrooms and light soy sauce
  12. Diced cooked apples with cinnamon, nutmeg and pecans
  13. Blueberries tossed with lemon zest and ricotta cheese
Pick your favorite and get to filling. 

To serve, pair the savory ones with a tomato sauce or get creative. Serve with a small amount of veggie or chicken stock or with a light cream sauce (such as the one I use in my Alfredo swap). For sweet ravioli, serve as is, with a drizzle of thinned-out jam, or with fruit.

You can even bake your ravioli after they're cooked. Mist with cooking spray and bake at 375 until crispy, about 10 minutes.

Dinnertable trivia: Ravioli is plural; raviolo is the singular version.  

What is your favorite way to fill ravioli?
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