Veggie Wonton Tortellini

Pieces of Veggie Wonton TortelliniWhat to make with half a package of wonton wrappers when you really don’t want to go to the store, the husband says he doesn’t want meat, or cheese but really likes the idea of a ravioli? These delicious little bundles are definitely one of my more successful kitchen creations and they’re definitely going into the rotation! I’ve made ravioli before with wonton wrappers but it’s always been with ricotta cheese, or ground meat and I had a really hard time wrapping my head around leaving both of these things out. What can you use to make up for the creamy, fattiness of these (what I would call) necessities? So I went to trusty Pinterest and typed in vegetarian ravioli recipes (vegan probably would have been the better option but as I mentioned I couldn’t wrap my brain around this idea and feared it really couldn’t exist). All the options came up with some sort of cheese filling but one mentioned the addition pine nuts. Nuts! With that little word my head cleared and I felt that maybe dinner would actually be edible. Softer nuts can give a wonderful creamy texture and are full of wonderful healthy fat so why couldn’t they play the starting role in a ravioli filling?! I had walnuts in the freezer and just enough odds and ends of veggies in the fridge that this dish came together so beautifully I still can’t stop patting myself on the back over it. And it’s been a week.

Veggie Wonton Tortellini in SauceAs I started to drop the pasta into boiling water I put a little olive oil and butter into a skillet. I added a large dollop of crushed garlic and set the heat to medium low to infuse the oil and butter. Once plated I sprinkled on a touch of salt preserved herbs (best way to clean the herb garden out – coming soon!). This was my pasta ‘sauce’ and it played beautifully with the tortellini letting the filling shine. I believe a pesto would also be a good option if you have some at the ready. While not even a little bit complicated, these do take some time to make, mostly in the filling and shaping of the end product. But they freeze beautifully so make a large batch when you have time and when you need a ridiculously easy and fast dinner, these will be waiting. They cook for about 3 minutes (maybe 5-6 from frozen) plus another 2 minutes in the sauce so once your water is boiling make sure your wine is poured so you can sit an enjoy this delicious dish.

IPlate of Finished Veggie Wonton Tortellini call the recipe tortellini because I brought the ends together to make the traditional tortellini shape but you could just as easily leave these as triangles or add a little extra filling, place another wrapper on top and have big fat ravioli. As I’ve said before, I have a hard time sticking exactly to a recipe and I don’t expect you to so please do play around with these and let me know what combination(s) you like best!




Veggie Wonton Tortellini


  • 3/4 cup Walnuts, Whole, Toasted
  • ½ cup Carrot, Chopped
  • ½ cup Celery, Chopped
  • ¼ cup Cabbage, Shredded
  • ¼ cup Onion, Chopped
  • 2 cups Kale (loosely packed)
  • 1 Egg
  • 2 Tbl Olive Oil
  • 1 pkg Wonton Wrappers


  1. Place toasted nuts in the bowl of a food processor and process until finely chopped, move to a small mixing bowl.
  2. In a sauté pan over medium heat, sauté the carrots and celery until just softened, about 5 minutes. Add the cabbage and continue to cook until cabbage is slightly wilted and warmed through, about another 5 minutes. Transfer to the bowl of the food processor and process until finely chopped. Add this mixture to the chopped nuts.
  3. In the same sauté pan add the chopped onion and cook until starting to soften and turn translucent. Add the Kale and cook until wilted. Transfer to the bowl of the food processor and process until finely chopped. Add this mixture to the chopped nuts and veggies.
  4. Mix all chopped ingredients to combine. Add salt and pepper to taste then add egg and oil and mix until combined.
  5. To make the ravioli, lay out about 10 wonton wrappers (too many at a time and they will dry and crack before you’re done rolling) on a flat surface and place 1 Tablespoon of filling into the center of each wrapper. Wet your fingertips and run them along 2 adjacent sides of a wrapper then fold the wrapper diagonally over the filling to create a triangle. Making sure all the air is out of the filling, seal the wrappers using a little extra water if needed. Finally, bring the two narrow corners together and with wet fingertips seal the 2 ends together creating a circle and the final tortellini shape. Repeat with additional wrappers and filling.
  6. To cook the tortellini bring a large pot of salted water to a boil then turn down to a soft rolling boil. Drop in tortellini a few at a time making sure to not crowd the pot and so the water keeps a soft boil (work in batches if necessary). Tortellini are done when they float to the surface, about 3 minutes.
  7. Toss cooked tortellini with your favorite sauce, or a light coating of butter, olive oil and crushed garlic.

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