Homemade Cheese Ravioli Made with Won Ton Wrappers
Transform your weeknight dinner routine with this easy and delicious Homemade Cheese Ravioli Made with Wonton Wrappers! This recipe cleverly swaps traditional pasta dough with ready-to-use wonton wrappers, making homemade ravioli achievable in under 30 minutes. Each tender parcel is filled with a rich and creamy cheese blend featuring ricotta, Parmesan, and mozzarella, subtly seasoned with a hint of nutmeg for added depth. Cooked to perfection in just minutes, these ravioli are versatile enough for any occasion—toss them in nutty browned butter with crispy sage for gourmet flair, or pair them with marinara sauce for a comforting classic. Perfect for busy cooks or pasta lovers looking to try something new, this recipe combines convenience with authentic flavor, making it a must-try for your kitchen repertoire!
TITAN HAUS
Pure Titanium KitchenwareWhy 10,000+ Chefs Switched to Titanium
Recipe Information
Ingredients
- 1 cup Ricotta cheese
- 0.5 cup Parmesan cheese, grated
- 0.5 cup Mozzarella cheese, shredded
- 1 large Egg yolk
- 0.5 teaspoon Salt
- 0.25 teaspoon Black pepper
- 0.125 teaspoon Nutmeg, freshly grated (optional)
- 40 pieces Wonton wrappers
- 0.25 cup Water
- 2 tablespoons Butter
- 6 leaves Fresh sage leaves (optional)
- 1 cup Marinara sauce (optional, for serving)
Instructions
In a medium mixing bowl, combine the ricotta cheese, Parmesan cheese, mozzarella cheese, egg yolk, salt, black pepper, and nutmeg (if using). Mix until smooth and well combined.
Prepare a clean, dry surface for assembling the ravioli. Lay out several wonton wrappers, keeping the rest covered with a damp towel to prevent them from drying out.
Spoon about 1 teaspoon of the cheese mixture into the center of each wonton wrapper.
Dip your finger in water and lightly moisten the edges of the wonton wrapper. Fold each wrapper in half to form a triangle, pressing firmly along the edges to seal. Ensure there are no air pockets around the filling.
If desired, use the tines of a fork to crimp the edges for an extra seal and decorative touch. Place the assembled ravioli on a parchment-lined tray and cover with a damp towel to prevent drying.
Bring a large pot of salted water to a gentle boil.
Carefully drop the ravioli into the boiling water in batches, being careful not to overcrowd the pot. Cook for 2-3 minutes, or until the wrappers become translucent and the ravioli float to the surface.
Using a slotted spoon, transfer the cooked ravioli to a plate.
In a small skillet, melt the butter over medium heat. If desired, add the fresh sage leaves and cook until the butter is lightly browned and the sage leaves are crisp.
Drizzle the brown butter sauce over the cooked ravioli, or toss the ravioli gently in the butter to coat. Alternatively, serve with marinara sauce if you prefer a tomato-based accompaniment.
Serve immediately and enjoy your homemade cheese ravioli!
Nutrition Facts
Calories |
488 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 23.0 g | 29% | |
| Saturated Fat | 13.4 g | 67% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 111 mg | 37% | |
| Sodium | 1137 mg | 49% | |
| Total Carbohydrate | 50.6 g | 18% | |
| Dietary Fiber | 3.0 g | 11% | |
| Total Sugars | 4.9 g | ||
| Protein | 22.1 g | 44% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 392 mg | 30% | |
| Iron | 3.3 mg | 18% | |
| Potassium | 334 mg | 7% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
