For this recipe, Ree mashes up her two Italian favorites—pasta and pizza—to create a brand-new dish!
| Level: | Intermediate |
| Total: | 40 min |
| Active: | 40 min |
| Yield: | 3 to 4 servings |
Ingredients
- Kosher salt
- 24 wonton wrappers
- 1 1/2 cups plus 2 tablespoons marinara sauce, warmed
- 3/4 cup grated mozzarella
- 1 cup grated Parmesan
- 1 tablespoon Italian seasoning
- Fresh basil leaves, for garnish
Instructions
- Bring a large pot of salted water to a boil.
- Lay out a few wonton wrappers at a time. Place 1/2 teaspoon marinara in the center of each wrapper, then top each with a tablespoon of mozzarella, a pinch of Parmesan and Italian seasoning. Dab your finger in a little water and run it along the edge of one 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.
- Use a 2 1/2-inch round pastry cutter to trim each ravioli into a neat round.
- Drop the ravioli into the boiling water in two batches (you want them to have 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. Garnish with the fresh basil leaves and the remaining Parmesan, then serve.
Nutrition Facts
| Serving Size | 1 of 4 servings |
| Calories | 822 |
| Total Fat | 19 g |
| Saturated Fat | 10 g |
| Carbohydrates | 121 g |
| Dietary Fiber | 6 g |
| Sugar | 6 g |
| Protein | 38 g |
| Cholesterol | 61 mg |
| Sodium | 2191 mg |