Easy Ricotta Ravioli with Wonton Wrappers

Homemade ravioli without homemade pasta dough: these easy ricotta ravioli use wonton wrappers and a creamy filling of sweet peas, Parmesan, chives, lemon, and nutmeg. Assemble them ahead and freeze for an easy vegetarian dinner that still feels special.

Ravioli can feel like a weekend project, but wonton wrappers make it much more manageable. The two details that matter most are using thick, whole-milk ricotta and pressing out every air pocket before sealing, which helps the ravioli hold together as they cook.

Peas, Parmesan, chives, lemon, and nutmeg give the filling a creamy, savory flavor with just enough freshness. The assembled ravioli can also be frozen before cooking, making this an impressive vegetarian dinner you can prepare well in advance.

Jump to:

• ⭐️ Why you'll love this Ricotta Ravioli
• 🧀 Ingredient Notes
• 🔪 How To Make Ricotta Ravioli
• 👩🏼‍🍳 Expert Tips
• 🍽 Storage and Freezing
• 💬 Frequently Asked Questions
• 🍝 More Vegetarian Pasta Recipes
• Easy Ricotta Ravioli Recipe

⭐️ Why you'll love this Ricotta Ravioli

• No homemade pasta dough: Wonton wrappers eliminate the rolling, kneading, and special equipment usually required for ravioli.
• Creamy, flavorful filling: Ricotta and Parmesan are balanced by sweet peas, fresh chives, lemon zest, and nutmeg.
• Freezer-friendly: Assemble the ravioli in advance and cook them directly from frozen.
• Detailed instructions: Step-by-step photographs show you how much filling to use and how to seal the wrappers properly.

🧀 Ingredient Notes

• Whole-milk ricotta: Whole-milk ricotta gives the filling the richest flavor and creamiest texture. If it looks particularly watery, drain it in a fine-mesh strainer before mixing the filling. Use it to make my roasted radish toasts.
• Frozen peas: Thaw and coarsely chop the peas before adding them. Chopping rather than puréeing them gives the filling more texture.
• Parmesan: Finely grated cheese blends most evenly into the ricotta.
• Wonton wrappers: Look for square wonton wrappers in the refrigerated section of the grocery store, often near the tofu. Keep the unopened wrappers covered while assembling the ravioli because they dry out quickly.

🔪 How To Make Ricotta Ravioli

*See recipe card for printable instructions

Prepare ricotta filling: Combine ricotta, peas, Parmesan, garlic, chives, nutmeg, salt, pepper, lemon zest, and lemon juice in a bowl. If the filling feels soft or loose, cover and refrigerate for 15-30 minutes before assembling the ravioli.

Place parchment paper on a baking sheet, and put 12 wonton wrappers on baking sheet. Fill small bowl with ¼ cup room temperature water.

Fill and fold ravioli: Spoon 1 ½ teaspoons filling mixture on each wonton wrapper. Dip finger in water, and moisten all four edges of wrapper, as you go along.

Place another wonton wrapper on top of moistened wrapper, pressing around filling to seal.

Repeat procedure with remaining wrappers and filling mixture to form 24 ravioli. Cover with dishcloth (to prevent drying out) and set aside.

Cook ravioli: Bring 4 quarts water to a boil in a large saucepan. Add 4 ravioli at a time; cook 3-4 minutes or until ravioli float to the surface. Remove ravioli from water with a slotted spoon. Place ravioli on a tray, making sure they do not overlap; cover and keep warm.

Place 6 ravioli on each of 4 plates and serve with your favorite sauce.

👩🏼‍🍳 Expert Tips

• Drain watery ricotta. Excess moisture can make the filling loose and prevent the wrappers from sealing securely.
• Don't overfill the wrappers. More filling makes it harder to create a wide, secure seal around each ravioli.
• Keep unused wrappers covered. Wonton wrappers dry out quickly and can crack when folded or pressed.
• Press out the air. Trapped air expands during cooking and may cause the ravioli to open.
• Seal every edge firmly. Run your fingers around all four sides and check for gaps before cooking.
• Use a gentle boil. Aggressively boiling water can knock the delicate ravioli against one another and cause them to tear.
• Cook in batches. Giving the ravioli enough room prevents them from sticking together.
• Use any leftover ricotta filling to make stuffed shells or as a lasagna layer.

🍽 Storage and Freezing

Store cooked ricotta ravioli in an airtight container in the refrigerator for up to 4 days. Arrange them in a single layer or separate the layers with parchment paper to prevent sticking.

To freeze uncooked ravioli, arrange them in a single layer on a parchment-lined baking sheet. Freeze until firm, about 30-60 minutes, and then transfer them to an airtight freezer bag for up to 3 months.

Cook the ravioli directly from frozen, adding approximately 2-3 minutes to the cooking time. Do not thaw them first, as the wrappers may become sticky.

💬 Frequently Asked Questions

🍝 More Vegetarian Pasta Recipes

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