Happy Tuesday, friends! I hope you enjoyed your weekend/long weekend. I just wanted to hop on to share this quick and easy homemade ravioli recipe I have made a few times this winter. Pasta is one of my favorite foods. I probably could eat it every night if it were acceptable, but homemade pasta has always been on my cooking to do list. While this isn’t exactly homemade pasta, it does come pretty close. And it’s a quick and yummy weekend dish.
Easy Homemade Ravioli
I first tried making ravioli out of wonton wrappers years ago and remember being happy with the result. A few weeks ago, I spotted wonton wrappers at the grocery store and it instantly reminded me of these light pasta pillows. I decided to give them a try again and after a successful trial run, I made them again last weekend to photograph and share with you. Although these ravioli aren’t technically made from scratch, the wonton wrappers are a great shortcut for the more time consuming pasta dough. Time is so valuable, so finding shortcuts in the kitchen is always one of my favorites. And while you could easily stuff the ravioli with anything, I wanted to keep it a basic cheese stuffing for my first time sharing.
I used this cut and seal pastry tool to shape my ravioli, but you could easily leave them in the square wonton shape.
The Best Store-Bought Vodka Sauce
Homemade pasta sauce is by far my favorite, but if I do buy sauce at the grocery store, this has been my go-to vodka sauce lately. Vodka sauce is probably one of our favorite sauces to pair with pasta, and I love that this store-bought version isn’t super creamy. Don’t get me wrong, creamy vodka sauce is great, but it’s not the healthiest! I have found that this brand (they have other flavors, too) is most similar to my homemade sauce. Another great timesaving step!
Check out this easy homemade pasta ravioli recipe below!
Easy Homemade Ravioli
- In a medium size bowl, mix together the ricotta, Parmesan cheese, 1 egg and salt and pepper. In a small dish, beat the other egg and add 2-3 tablespoons water to make a wash. Set a large pot of water on to boil. Place one wonton wrapper on your working surface and put a small amount (about 1 tablespoon) of the ricotta mixture in the center of the wrapper. Brush the egg wash all around the wonton wrapper and place another wrapper on top, pressing down to ensure the edges are sealed. I used the pastry tool mentioned above, but you could also leave them in the square wonton shape. Place on a baking sheet that has been lined with wax paper and repeat with remaining wonton wrappers. Depending on the size of your pot, drop 3-4 ravioli into the boiling water at a time. You don't want them to be crowded. Cook for 3-4 minutes or until the ravioli begin to come to the top. Remove with a slotted spoon and place on a clean baking sheet that has been lined with wax paper and sprayed lightly with cooking spray. Serve with your favorite sauce.