Easy Ricotta Ravioli Recipe
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.
Servings: 4 servings
Calories: 416kcal
Ingredients
For the filling:
- 1 cup whole-milk ricotta cheese
- ⅔ cup frozen green peas, thawed and coarsely chopped
- ¼ cup Parmesan cheese, finely grated
- 1 garlic clove, minced
- 1 teaspoon chopped fresh chives
- ¼ teaspoon ground nutmeg
- ½ teaspoon sea salt
- ¼ teaspoon freshly ground black pepper
- ¼ teaspoon grated lemon zest
- 1 teaspoon fresh lemon juice
Remaining ingredients:
- 48 wonton wrappers
Instructions
Make the filling:
- To prepare 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.
Make 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.
- Spoon 1 ½ teaspoons filling mixture on each wonton wrapper. Dip finger in water, and moisten all four edges of wonton 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. *Scroll up to see step-by-step photos.
Cook ravioli and assemble dish:
- 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. I often drizzle it with extra-virgin olive oil and flaky salt.
Video
Notes
- Storage: Store leftovers in an airtight container (try not to overlap or they will stick together) in the refrigerator for up to 4 days.
- Cover prepped ravioli with dishcloth. Be sure to cover your assembled tray of ravioli before starting a new tray. This prevents the wrappers from drying out.
- Use water to seal wonton wrappers. Moisten all four edges of your wonton wrappers as you go along. Place another wrapper on top of moistened wrapper, pressing around filling to seal.
- Avoid air bubbles. Press out as much air as you can when sealing wrappers.
- Don't crowd ravioli. Cook ravioli 4 at a time to prevent them from sticking together.
Nutrition
Calories: 416kcal | Carbohydrates: 58g | Protein: 21g | Fat: 11g | Saturated Fat: 6g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Cholesterol: 44mg | Sodium: 959mg | Potassium: 209mg | Fiber: 3g | Sugar: 2g | Vitamin A: 533IU | Vitamin C: 11mg | Calcium: 253mg | Iron: 4mg
