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Ricotta Ravioli

Name: Ricotta Ravioli
Prep time: 20
Cook time: 30

(4 votes, average: 4.25 out of 5)

20 min prep

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,...

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 Chef Tips)

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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

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.

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

Our recipes, articles, videos, and more content are reviewed by our Registered Dietitian Kate Ueland, MS, RD, CSO, a board-certified specialist in oncology nutrition, to ensure that each is backed with scientific evidence and follows the guidelines set by the Oncology Nutrition for Clinical Practice, 2nd Ed., published by the Oncology Nutrition Dietetic Practice Group, a professional interest group of the Academy of Nutrition and Dietetics, and the American Institute for Cancer Research and the American Cancer Society.