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(2 votes, average: 4.50 out of 5)
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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, and the perfect comfort food. Quick and fun to make, these are sure to be the perfect crowd pleaser and a great topped with our Quick Tomato Sauce.If you’re looking to add more calories, they are delicious with brown butter and sage sauce.
Preparation
- In a bowl mix together ricotta cheese, rosemary, thyme, nutmeg, and salt.
- 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.
- Boil a large pot of salted water to boil. Add the frozen ravioli and cook for about 4 minutes.
- Drain and toss with warm marinara sauce or another pasta sauce.
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)
Nutritional Information
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
*per serving
Ann's Tips and Tricks
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.
