| Level: | Easy |
| Total: | 30 min |
| Active: | 30 min |
| Yield: | 4 to 6 servings |
Ingredients
- 1 cup ricotta
- 1/2 cup grated Parmesan
- 1 tablespoon chopped fresh oregano
- 1 tablespoon chopped fresh parsley
- 1 lemon, zested
- 1/2 teaspoon kosher salt, plus more for the pasta water
- 1/4 teaspoon freshly ground black pepper
- 1 large egg
- 48 wonton wrappers
- One 24-ounce jar store-bought marinara sauce, warmed
- 1/4 cup store-bought pesto
- Fresh basil leaves, for garnish
Instructions
- Place the ricotta, Parmesan, oregano, parsley, lemon zest, salt and pepper in a bowl and mix until thoroughly combined. Set aside.
- Whisk together the egg with a tablespoon of water in a separate small bowl and set aside.
- Bring a large pot of salted water to a boil.
- Lay out a few wonton wrappers at a time. Place 1/2 teaspoon of the filling into the center of each one. Then, working one piece at a time, dab your finger in the egg wash mixture and run it along the edge of a wrapper, then lay a second wrapper on top, lining up the edges as much as possible and gently pressing out any air bubbles. Set aside while you work on the rest.
- Drop a few ravioli at a time into the boiling water (you will cook them in batches to allow for plenty of room). Stir gently with a spoon so they do not stick together. Let cook until they float to the top, about 2 minutes. Remove with a slotted spoon to a platter. Cook the remaining ravioli in the same manner.
- Spoon a little marinara sauce on each plate and lay 4 to 6 ravioli on top. Spoon more marinara sauce over the ravioli, then spoon over some small dots of pesto. Garnish with the fresh basil leaves and serve.
Nutrition Facts
| Serving Size | 1 of 6 servings |
| Calories | 968 |
| Total Fat | 17 g |
| Saturated Fat | 6 g |
| Carbohydrates | 163 g |
| Dietary Fiber | 7 g |
| Sugar | 6 g |
| Protein | 36 g |
| Cholesterol | 86 mg |
| Sodium | 2278 mg |
Reviews
Great cheat. I did add some fresh mozzarella then whipped the cheese mixture in my food processor to take away the grainy texture ricotta usually has.
WOW … so simple but such a winner. Each ingredient adds. I was thinking the pesto wasn’t necessary, but it makes the dish special. A huge winner in my house!
Just made this tonite & my family loved it! I also.added some pesto to filling
Was very easy but had some fillimg leaking
Just ttied to seal it better
Absolutely delicious!
Was very easy but had some fillimg leaking
Just ttied to seal it better
Absolutely delicious!
Thank you for this recipe! I’ve helped make ravioli from scratch. This is do much easier . Tasty too!
So quick and yummy!!
This was delish! I made mine a little smaller, I also made a variety. With the ricotta filling some I added crumbled Italian sausage to. For a meaty cheesy ravioli. I also made with real lump crab meat added to the ricotta filling and a little fresh torn spinach. For a crab filled ravioli. I added a little italian herbs to the cheese filling as well. We make these once a week in our house. Add a twist: after you boil them, let cool, then egg wash, panko mixed with parma and deep fry them! Greatest semi homemade ravioli.
Loved this recipe!! So easy and the wontons were such a great surprise as pasta!! My niece, who I adore, text me for the recipe after my son sent a pic of my dish to all his cousins! Thanks Ree!
I thought this idea of using wonton skins was ingenious. One of the reasons that I make pasta from scratch, on occasion, is because I can roll it thin. This method made it so much easier, with a delicious result. I only used the lemon zest from 1/2 lemon. I also added some pesto to the cheese filling. I would suggest adding some marinara sauce on top of each ravioli, as you arrange them on your serving platter. Dough on dough might allow them stick together (at least they did for me). I will definitely make them again!
This was actually pretty good. The wonton wrappers mimicked pasta to a degree and matched very nicely with the filling. Although, the zest of an entire lemon might have been too much – next time I’ll use 1/2 a lemon. Delicious and very simple to assemble!
I hate ricotta/cottage cheese. Any other suggestons??