Best 7 Wonton Spaghetti Ragu Recipes

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Welcome to the world of culinary delight, where flavors dance and aromas tantalize your senses. In this article, we will embark on a journey to discover the exquisite dish known as "wonton spaghetti ragu." This innovative fusion of traditional Italian and Chinese cuisine promises an explosion of flavors that will leave your taste buds begging for more. We will delve into the origins of this dish, explore its unique ingredients, and guide you through the process of creating your own wonton spaghetti ragu at home. So, prepare your palate for a culinary adventure as we unravel the secrets of this delectable dish.

Here are our top 7 tried and tested recipes!

RAGÚ® EASY ONE-POT PASTA



RAGÚ® Easy One-Pot Pasta image

The spaghetti cooks right in the sauce...in one pot - so less clean up!

Provided by RAGÚ®

Categories     Trusted Brands: Recipes and Tips     Ragu®

Time 21m

Yield 4

Number Of Ingredients 3

1 (26 ounce) jar RAGÚ® Old World Style® Traditional Sauce
2 cups water
1 (8 ounce) package spaghetti, broken in half

Steps:

  • Bring Pasta Sauce and water to a boil over high heat in 3-quart saucepan. Reduce heat to low, then add uncooked spaghetti. Simmer, stirring frequently, 16 minutes or until spaghetti is tender. Serve, if desired, with shredded mozzarella cheese, ricotta cheese or grated Parmesan cheese.

Nutrition Facts : Calories 310.9 calories, Carbohydrate 56.6 g, Fat 4.5 g, Fiber 13.6 g, Protein 10.3 g, SaturatedFat 0.2 g, Sodium 714.4 mg, Sugar 1.5 g

SAUSAGE RAGù



Sausage Ragù image

Meat sauce is one of the recipes many American home cooks start with. It seems so easy; brown some hamburger, pour in a jar of marinara, and presto! Meat sauce. Not so fast, friends. Made that way, your sauce may be thin-tasting, sour, sweet, or - worst of all - dry and chewy. Meat sauce with deep flavor and succulent texture isn't harder to make; it just needs more time and a low flame. This recipe from the New York chef Sara Jenkins, who grew up in Tuscany and has cooked all over Italy, shows how it's done. Caramelization is involved; dried pasta and canned tomatoes are best practice; and pork, not beef, is the meat of choice. If your sausage meat seems timidly flavored, feel free to add chopped garlic, chile flakes, fennel seed and/or dried herbs like oregano and sage to the meat as it browns.

Provided by Julia Moskin

Categories     dinner, pastas, sauces and gravies, main course

Time 2h

Yield About 3 cups

Number Of Ingredients 14

1 pound sweet Italian sausage or bulk sausage
Extra-virgin olive oil
1 onion, minced
1 carrot, minced
1 celery stalk, minced
1/4 cup minced flat-leaf parsley, plus extra for garnish
1 28-ounce can whole tomatoes, preferably San Marzano, with its juice
1 large sprig fresh thyme
1 large sprig fresh rosemary
3 tablespoons tomato paste
Salt
Ground black pepper
1 pound tubular dried pasta such as mezzi rigatoni, paccheri or penne
Freshly grated Parmesan cheese, for garnish, optional

Steps:

  • With the tip of a small, sharp knife, slit open the sausage casings. Crumble the meat into a wide, heavy skillet or Dutch oven and set over medium-low heat. If the meat is not rendering enough fat to coat the bottom of the pan as it begins to cook, add olive oil one tablespoon at a time until the meat is frying gently, not steaming. Sauté, breaking up any large chunks, until all the meat has turned opaque (do not let it brown), about 5 minutes.
  • Add onion, carrot, celery and parsley and stir. Drizzle in more oil if the pan seems dry. Cook over very low heat, stirring often, until the vegetables have melted in the fat and are beginning to caramelize, and the meat is toasty brown. This may take as long as 40 minutes, but be patient: It is essential to the final flavors.
  • Add tomatoes and their juice, breaking up the tomatoes with your hands or with the side of a spoon. Bring to a simmer, then add thyme and rosemary and let simmer, uncovered, until thickened and pan is almost dry, 20 to 25 minutes.
  • Mix tomato paste with 1 cup hot water. Add to pan, reduce heat to very low, and continue cooking until the ragù is velvety and dark red, and the top glistens with oil, about 10 minutes more. Remove herb sprigs. Sprinkle black pepper over, stir and taste.
  • Meanwhile, bring a large pot of salted water to a boil. Boil pasta until just tender. Scoop out 2 cups cooking water, drain pasta and return to pot over low heat. Quickly add a ladleful of ragù, a splash of cooking water, stir well and let cook 1 minute. Taste for doneness. Repeat, adding more cooking water or ragù, or both, until pasta is cooked through and seasoned to your liking.
  • Pour hot pasta water into a large serving bowl to heat it. Pour out the water and pour in the pasta. Top with remaining ragù, sprinkle with parsley and serve immediately. Pass grated cheese at the table, if desired.

Nutrition Facts : @context http, Calories 276, UnsaturatedFat 7 grams, Carbohydrate 32 grams, Fat 12 grams, Fiber 2 grams, Protein 11 grams, SaturatedFat 3 grams, Sodium 321 milligrams, Sugar 3 grams, TransFat 0 grams

TUSCAN SAUSAGE RAGU



Tuscan Sausage Ragu image

A thick, rich meat sauce excellent with rigatoni, rotelle or any other thick pasta.

Provided by TerryWilson

Categories     Side Dish     Sauces and Condiments Recipes     Sauce Recipes     Pasta Sauce Recipes     Tomato

Time 6h35m

Yield 10

Number Of Ingredients 11

2 tablespoons olive oil
1 pound bulk sweet Italian sausage
1 pound bulk hot Italian sausage
1 large red onion, diced
2 ribs celery, diced
3 cloves garlic, minced
½ cup dry red wine
1 (28 ounce) can Italian-style diced tomatoes, undrained
1 (28 ounce) can tomato sauce
salt to taste
1 cup heavy cream

Steps:

  • Heat the olive oil in a large skillet over medium heat. Cook and stir the sweet and hot Italian sausage until browned, about 10 minutes. Break the meat up into crumbles as it cooks. Stir in the onion, celery, and garlic; cook and stir until the onion is translucent, about 8 more minutes. Pour the mixture into a slow cooker. Pour red wine into the skillet, and stir to dissolve the brown flavor bits from the bottom of the skillet. Pour the wine into the slow cooker. Add the diced tomatoes, tomato sauce, and salt to taste. Mix well.
  • Cover the slow cooker, set to Low, and cook for 5 hours. Pour in the cream, stir, cover, and cook for 1 more hour. Adjust salt again if necessary, and serve.

Nutrition Facts : Calories 370 calories, Carbohydrate 11.8 g, Cholesterol 74.9 mg, Fat 28.3 g, Fiber 2.3 g, Protein 14.8 g, SaturatedFat 11.7 g, Sodium 1241.3 mg, Sugar 6.4 g

SPAGHETTI WITH RAGU RECIPE



Spaghetti with Ragu Recipe image

Ragu is easy to make and delicious to eat. Serve it with your favorite pasta for a dish that's elegant but kid-approved.

Provided by Wendy

Categories     Main Course Recipes

Time 2h15m

Number Of Ingredients 13

3 stalks celery (chopped)
2 medium onions (chopped)
2 medium carrots (chopped)
4 cloves garlic (minced)
2 oz pancetta (ground or finely chopped)
1/2 lb ground beef (at least 95% lean)
1/2 lb ground pork
3 oz tomato paste
3/4 reduced fat milk
1/4 cup dry white wine
1/2 cup water
Salt and pepper to taste
8 oz whole wheat spaghetti

Steps:

  • Combine the celery, onion, carrots and garlic in a food processor. Process until minced.
  • In a large stock pot, cook the pancetta, beef and pork.
  • Continue to cook until the meat is cooked through and no longer pink. Break up the meat while cooking into small crumbles.
  • Then add the vegetables to the pot and cook for 5-7 minutes, or until soft.
  • Add the tomato paste, milk, wine and water.
  • Stir to combine, then bring to a boil.
  • Reduce heat, cover, and simmer for at least 90 minutes.
  • Season with salt and pepper.
  • While sauce is cooking, prepare the spaghetti according to package directions.
  • Serve the pasta topped with the ragu.

Nutrition Facts : Calories 314.34 kcal, Carbohydrate 25.53 g, Protein 15.53 g, Fat 15.46 g, SaturatedFat 4.68 g, TransFat 0.25 g, Cholesterol 43.52 mg, Sodium 451.28 mg, Fiber 0.59 g, Sugar 1.85 g, UnsaturatedFat 7.69 g, ServingSize 1 serving

WONTON SPAGHETTI #RAGU



Wonton Spaghetti #Ragu image

Ragú® Recipe Contest Entry. When my children were young I discovered if I wanted them to try something new all I had to do was "make it small" (their size) or put a toothpick in it. These wonton cups are just the right size for little hands. Fun and easy to make and eat.

Provided by zarlene

Categories     Sauces

Time 20m

Yield 1 per person, 12 serving(s)

Number Of Ingredients 10

12 wonton wrappers
1/2 lb Italian sausage
1/4 cup onion, diced
2 garlic cloves, crushed
2 tablespoons grated ginger
1/4 cup hoisin sauce
1 cup Ragú® Pasta Sauce (chunky tomato, garlic and onion)
2 tablespoons finely chopped cilantro
1 1/2 cups cooked spaghetti squash
1/2 cup crumbled feta cheese

Steps:

  • Spray 12 count muffin pan with cooking spray. Press wonton wraps into muffin cups allowing tips to remain upright, bake for 10 minutes at 350 degrees or until slightly browned. Remove shells from pan and place on serving plate.
  • In a large skillet, over medium heat, cook sausage and onions until browned. Add remaining ingredients except squash and cheese. Reduce heat. Simmer 5 minutes. Fill wonton shells ½ full with squash and top with sauce. Sprinkle with cheese.

Nutrition Facts : Calories 125.5, Fat 6.9, SaturatedFat 2.9, Cholesterol 17.2, Sodium 432.6, Carbohydrate 10, Fiber 0.5, Sugar 2, Protein 5.7

CRISPY WONTON CHICKEN SALAD



Crispy Wonton Chicken Salad image

This dynamic chicken salad, starring crispy strips of fried wonton wrappers, draws inspiration from the wonton chicken salad at the soup and salad buffet chain Sweet Tomatoes, as well as the American Chinese chicken salads that pervaded chain-restaurant menus throughout the 1990s and early 2000s. In a supporting role, letting the crispy wontons shine, is the punchy dressing of peach preserves, rice vinegar, sesame oil and chili powder. The dressing's low oil content - plus the addition of mayonnaise, which helps create an emulsion - means the salad greens stay crunchy and keep for longer. For the chicken, you can use any leftover meat or tear pieces from a store-bought rotisserie bird.

Provided by Eric Kim

Categories     salads and dressings, main course

Time 20m

Yield 2 to 4 servings

Number Of Ingredients 16

3 tablespoons rice vinegar
3 tablespoons toasted sesame oil
2 tablespoons peach or apricot preserves
2 tablespoons mayonnaise
1 tablespoon soy sauce
1 teaspoon chili powder
1/2 teaspoon onion powder
Salt
8 ounces cooked chicken meat, torn into bite-size pieces (2 cups)
8 wonton wrappers (see Tip)
Vegetable oil, for frying
Salt
2 romaine hearts, coarsely chopped
4 scallions, coarsely chopped
1 packed cup coarsely chopped fresh cilantro leaves with tender stems
1 packed cup coarsely chopped fresh mint leaves

Steps:

  • Make the dressing: In a large bowl, whisk together the vinegar, sesame oil, peach preserves, mayonnaise, soy sauce, chili powder and onion powder, and season to taste with salt.
  • Prepare the salad: Add the chicken to the dressing and toss.
  • To fry the wonton wrappers, cut the squares into 1/2-inch strips, then cut those strips in half crosswise to shorten them. In a medium saucepan, heat an inch of oil over medium to 350 degrees, or until a wonton strip immediately bubbles when added. Carefully add the wonton strips to the hot oil and, stirring constantly with a slotted spoon, fry until puffy and golden, 30 seconds to 2 minutes. Transfer the crispy wontons to a paper towel-lined plate and season with salt.
  • Assemble the salad: Add the chopped romaine, scallions, cilantro, mint and half of the fried wontons to the bowl with the dressed chicken, and toss to combine. Season with salt as needed. Top with the remaining fried wontons and serve immediately.

SPAGHETTI KABOB #RAGU



Spaghetti Kabob #Ragu image

Ragú® Recipe Contest Entry. A grilled kabob sitting atop spaghetti squash nestled in a stalk of Bockchoy and feta cheese sprinkled on top.

Provided by cubbyk9

Categories     Sauces

Time 1h20m

Yield 6 Kabobs, 6 serving(s)

Number Of Ingredients 11

1 medium spaghetti squash
3 teaspoons olive oil
2 teaspoons sea salt
1 lb italian link sausage
12 medium size shrimp
12 baby bella mushrooms
12 inches fresh pineapple chunks
1 cup Ragú® Pasta Sauce
1 medium sweet onion
6 stalks Chinese celery, bokchoy
1 ounce feta cheese, crumbled

Steps:

  • Preheat the oven to 350 degrees.
  • Cut the spaghetti squash in half and clean out the seeds. Put one teaspoon olive oil and salt each half. Cover with foil and bake for one hour and the squash pulls away from the sides easily.
  • While the squash is baking cut fresh pineapple into one inch chunks, clean mushrooms, cut onion into wedges and separate the petels . Pull the tails off the pre cooked shrimp.
  • Cook the sausage link until almost done and cut into chunks.
  • Alternate onion, pineapple, mushroom,shrimp and sausage on skewers.
  • Brush kabobs with remaining olive oil and place them on a hot grill. Grill 2-4 minutes per side. Grill all four sides.
  • Pull squash away from the shell and place in a microwave safe bowl. Stir in 3/4 cup Ragu pasta sauce. Heat through until sauce is hot.
  • Arrange cleaned Bockchoy stalks on plate. Divide the spaghetti equally between the six stalks. Lay a kabob on top of the squash. Drizzle the 1/4 cup pasta sauce over the kabobs. Sprinkle feta cheese over the top.

Nutrition Facts : Calories 267.9, Fat 18.3, SaturatedFat 5, Cholesterol 59.7, Sodium 1239.3, Carbohydrate 11.9, Fiber 2.5, Sugar 5.2, Protein 16.1

Tips:

  • To make the wonton wrappers from scratch, mix all-purpose flour, eggs, and salt in a food processor until the dough comes together. Knead the dough on a floured surface for a few minutes until smooth and elastic. Roll the dough out into a thin sheet and cut it into wonton wrappers.
  • If you're using store-bought wonton wrappers, make sure they're thawed before using them.
  • To make the filling, combine ground pork, shrimp, ginger, garlic, green onions, soy sauce, oyster sauce, sesame oil, and white pepper in a bowl. Mix well until the ingredients are evenly combined.
  • To assemble the wontons, place a wonton wrapper on a flat surface. Add a spoonful of the filling in the center of the wrapper. Fold the wrapper up around the filling, starting from the bottom and working your way up. Pinch the edges of the wrapper together to seal the wonton.
  • To cook the wontons, bring a large pot of salted water to a boil. Add the wontons and cook for 3-4 minutes, or until they're cooked through. Remove the wontons from the pot with a slotted spoon and drain them on paper towels.
  • To make the spaghetti ragu, heat olive oil in a large pot over medium heat. Add the ground beef and cook until browned. Add the onion, carrot, and celery and cook until softened. Add the garlic and cook for 1 minute more.
  • Add the tomatoes, tomato paste, red wine, chicken broth, and dried oregano to the pot. Bring to a simmer and cook for 1 hour, or until the sauce has thickened.
  • To serve, add the wontons to a bowl of spaghetti ragu. Top with grated Parmesan cheese and chopped parsley.

Conclusion:

Wontons and spaghetti ragu are two classic dishes that can be combined to create a delicious and satisfying meal. The wontons are filled with a savory mixture of pork, shrimp, and vegetables, while the spaghetti ragu is a rich and flavorful sauce made with ground beef, tomatoes, and herbs. The two dishes come together perfectly in this recipe, creating a meal that is sure to please everyone at the table.

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