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Cheese Ravioli

Course Main Course
Cuisine Italian
Prep Time 40 minutes
Cook Time 10 minutes
Total Time 50 minutes
Servings 6 people

Ingredients

For the filling

  • 15 ounces ricotta cheese
  • 1 cup shredded mozzarella cheese
  • 1/4 cup parmesan cheese
  • 1/2 cup grated fontina cheese
  • 1/4 cup chopped Italian parsley
  • 2 tablespoons minced basil
  • salt and pepper to taste We used 3/4 teaspoon of each
  • 1 egg

For the "pasta"

  • 1 package wonton wrappers (52 per pack)
  • 1 egg
  • olive oil, pepper, salt for cooking
  • tomato sauce, basil, and parmesan to garnish

Instructions

Make the filling.

  1. Mix the cheeses together with the basil, parsley, salt, pepper, and egg in a large bowl.

Set up a work station for making the ravioli.

  1. Lay down a large sheet of parchment paper and place on top of it: the bowl of filling, wonton wrappers, a fork, and a brush.

  2. Whisk another egg in a small bowl and place this on the parchment paper as well.

  3. Lay down six wonton wrappers in two rows of three. [See picture below.]

Create ravioli.

  1. Brush the edges of all wonton wrappers with the egg.

  2. Place one teaspoon of filling in the center of the top row of wrappers.

  3. Press down the edges of the wrappers with your fingers to create a seal.

  4. Use the fork to crimp all four sides of the ravioli. 

  5. Continue this process with the remaining wonton wrappers, creating 26 individual ravioli.

Cook the ravioli.

  1. Prepare a large pot with water, olive oil, salt, and pepper.

  2. Set the water to boil, and after it reaches a rolling boil insert the pasta.

  3. The pasta is ready to come out when it floats to the top (3-4 minutes).

Top with sauce, cheese, and basil.

Recipe Notes

When adding the cheese filling to the ravioli, be sure not to use too much. You may have leftover filling, but using too much will result in ravioli that have burst open in boiling water and are inedible.