Ricotta Ravioli - Cook For Your Life- anti-cancer recipes

Ricotta Ravioli

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Clock Icon for Prep Time 20 min prep
Person Icon for Serving Size 4 servings
Carrot Icon for Number of Ingredients Size 7 ingredients
Ricotta Ravioli are so easy to make when you use wanton wrappers – which can usually be found in the refrigerated section of your supermarket near other specialty foods. The filling is so simple,...

Ingredients

  • 1 ½ cups ricotta cheese
  • 2 tablespoons fresh rosemary, chopped
  • 2 tablespoons fresh thyme, chopped
  • ½ teaspoon nutmeg
  • 1 teaspoon salt
  • 1 tablespoon flour
  • 12 ounce pack wonton wrappers (see Ann’s Tips)

Nutrition Facts

Calories

366 cals

Fat

10 g

Saturated Fat

6 g

Polyunsaturated Fat

1 g

Monounsaturated Fat

3 g

Carbohydrates

53 g

Sugar

0 g

Fiber

2 g

Protein

16 g

Sodium

539 mg

Directions

  1. In a bowl mix together ricotta cheese, rosemary, thyme, nutmeg, and salt.
  2. Sprinkle a layer of flour on a work surface. Working in batches, place wonton wrappers in a row. Spoon 1 tablespoon of filling on each wrapper. Brush around the filling with water. Top with another wrapper. Press the wrappers together around the filling, removing the air and sealing them. Using a medium circle cookie cutter, cut out each raviolo. Using a fork, crimp the edges to seal. Place on a lightly floured baking sheet and place in the freezer. Repeat this for all of the wontons.
  3. Boil a large pot of salted water to boil. Add the frozen ravioli and cook for about 4 minutes.
  4. Drain and toss with warm marinara sauce or another pasta sauce.

Chef Tips

You will need a good 50 wonton wrappers to use up all the filling in this recipe. Although wonton wrappers are very thin, and there are around 50 wrappers in each 12 ounce pack, it varies by brans. If you have doubts, buy 2 packs. Any extra wrappers  won’t go to waste. They freeze really well if well sealed.

Registered Dietitian Approved

All our recipes are created by chefs and reviewed by our oncology-trained staff Registered Dietitian, Kate Ueland, MS, RD, to ensure that each is backed with scientific evidence and meets the standards set by the Academy of Nutrition and Dietetics.



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