fresh, homemade ravioli in 15 minutes

★★★★★ 1
a recipe by
Family Favorites
Not Far From Green Bay, WI

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. I've included three filling recipes so you can customize them with the recipe that best fits your needs.

★★★★★ 1
serves 4-6
prep time 15 Min
cook time 5 Min
method Stove Top

Ingredients For fresh, homemade ravioli in 15 minutes

  • 1 lg
    package wonton wrappers, usually found in produce section
  • 1 lg
    egg, beaten with 1 tsp. water
  • ravioli filling (3 recipes follow)
  • RECIPE 1: SUPER FAST, SMALLER QUANTITY RICOTTA MOZZARELLA FILLING
  • 2 c
    freshly shredded mozzarella
  • 1 c
    ricotta cheese
  • 1 lg
    egg, beaten
  • 1 Tbsp
    dried parsley flakes
  • salt and freshly ground pepper, to taste
  • 1/2 tsp
    garlic powder, optional
  • RECIPE 2: RICOTTA WITH SAUSAGE
  • 1 1/2 lb
    ricotta cheese
  • 1/4 lb
    freshly grated romano or parmesan cheese
  • 2 lg
    eggs, slightly beaten
  • 1/4 lb
    mortadella, prosciutto or salami, finely chopped
  • dash
    nutmeg, optional
  • salt & pepper, to taste
  • RECIPE 3: RICOTTA FILLING
  • 1 1/2 lb
    ricotta cheese
  • 2 lg
    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

How To Make fresh, homemade ravioli in 15 minutes

  • 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.
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