Easy ravioli with ricotta cheese filling


Following an incident with an over-stuffed plain jane baked potato at Jason's Deli in 1994, I didn't eat cheese for about 10 years. A slow reintroduction via Texas-lifeblood (queso) and baked brie taught me to learn to love again. So, I bring you, just one single week after my jalapeño pimento cheese recipe, my favorite ricotta cheese filling for the easiest ravioli of all time.

The best shortcut ever in the ravioli world? Wonton wrappers. Yeah, you can definitely use these to make one of my top 5 foods – crab wontons – but there's so much more to them. Like pasta, they're simply made of flour, water, egg and salt – so the flavor profile isn't too awry for Italiano. You'll mainly note a textural difference more than anything.

This recipe will make either 20-24 medium-sized ravioli, and will serve 4-5 hungry people (or however many folks you want and you can easily freeze the extras!).

What you need

20-24 wonton wrappers (keep refrigerated)

1 cup whole milk ricotta cheese

1/2 cup parmesan cheese

1/2 tsp freshly cracked black pepper

1/4 tsp freshly grated nutmeg (optional)

4 leaves fresh sage, finely chopped (optional)

2 large eggs, one for the filling and one for an egg wash

How to do it

In a medium mixing bowl, stir together ricotta, parmesan, one egg and black pepper – in addition to nutmeg and sage if using.

In a small bowl, whisk together one large egg to create an egg wash.

Remove wonton wrappers from the fridge to be begin making ravioli.

To assemble ravioli, place one heaping teaspoon of the ricotta filling into the center of a wonton wrapper. Using a pastry brush or the back of a spoon, paint egg wash around the edges of the wonton wrapper, ensuring that you don't miss the edges. Fold over one corner of the wonton wrapper diagonally to the opposite corner, forming a triangle. Seal the ravioli around the filling first, pushing out any air bubbles gently with your fingers, before smoothing the edges to ensure a tight close. Set aside the ravioli on a baking sheet, preferably covered in parchment paper, and repeat until all of the ricotta filling has been used. Place the ravioli in the refrigerator, or, at this point, you can freeze them to use at a later date.

While the ravioli are in the refrigerator, boil a large stock pot of salted water. Once water has reached a boil, remove ravioli from the fridge to prepare.

To cook ravioli, carefully drop them into boiling water. Cook for about 2 to 3 minutes, or until the ravioli are floating and the noodle is translucent, in two batches.

Serve simply – either tossed with olive oil, parmesan and black pepper or with brown butter and parmesan.

As a note, once assembled, these ravioli can be frozen for us to a month or refrigerated for up to a week if you'd like to cook them at a later date.