Fresh, Homemade Ravioli In 15 Minutes- I Promise

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By
@Quinnn

I think I first started making these in the mid-80's. I live in a region that has incredible Italian heritage (i.e. amazing food!) But some of the recipes are very labor intensive. So, I found a method where I could get the same taste without having to make my own pasta dough. Don't get me wrong... I love making my own pasta. But, it takes time... lots of time.

For a lighter Italian meal, give these a try... you'll be glad you did!


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Comments:

Serves:

4-6

Prep:

10 Min

Cook:

5 Min

Method:

Stove Top

Ingredients

1 pkg
wonton wrappers, usually found in produce section
1 large
egg, beaten with 1 tsp. water
1 c
ravioli filling (2 recipes follow)

RECIPE 1: RICOTTA WITH SAUSAGE

1 1/2 lb
ricotta cheese
1/4 lb
freshly grated romano or parmesan cheese
2 large
eggs, slightly beaten
1/4 lb
mortadella, prosciutto or salami, finely chopped
dash
nutmeg, optional
salt & pepper, to taste

RECIPE 2: RICOTTA FILLING

1 1/2 lb
ricotta cheese
2 large
eggs, slightly beaten
1/4 c
freshly grated romano or parmesan cheese
1-2 Tbsp
italian flat leaf parsley, minced
pinch
nutmeg, optional
salt and pepper, to taste

Directions Step-By-Step

1
Combine all filling ingredients and set aside.
2
Lay 8-10 wonton wrappers out in front of you. Place 1/2-1 tablespoon of filling in a mound in the center. Brush egg wash around edges. Cover with 8-10 more wonton wrappers. Gently press out air bubbles and firmly seal edges with your fingers. Place on floured cookie sheet and continue until you have used all of the filling.
3
Bring Large pot of salted water to a boil. Lower heat to a simmer and drop in 12-15 ravioli at a time. Cook gently for 2-3 minutes. (They will usually float to the surface.) Drain. Continue to cook in batches.
4
Serve with your favorite tomato sauce, alfredo sauce or garlic browned butter and freshly grated Romano cheese and freshly chopped Italian parsley to garnish.

About this Recipe