Feta and Sun-Dried Tomato Ravioli: A Taste of the Mediterranean

I remember the first time I tasted sun-dried tomatoes. It was in a tiny trattoria in Tuscany, the aroma of garlic and herbs hanging heavy in the air. That intense, slightly sweet, yet tangy flavor exploded in my mouth, and I was instantly hooked. Years later, I found myself experimenting in my own kitchen, trying to capture that Mediterranean magic. This ravioli, filled with creamy feta and those sun-drenched tomatoes, is a direct result of that culinary quest – a little bite of sunshine, no matter the weather.

Recipe Overview

• Prep Time: 20 minutes
• Cook Time: 10 minutes
• Total Time: 30 minutes
• Servings: 4
• Yield: 32 ravioli
• Dietary Type: Vegetarian

Ingredients

• 1 ounce sun-dried tomatoes
• 8 ounces cream cheese
• 1/3 cup feta cheese, crumbled
• 1/2 teaspoon lemon zest
• 1 teaspoon dried oregano
• 32 wonton wrappers

Equipment Needed

• Small bowl
• Measuring cups and spoons
• Cutting board
• Knife
• Mixing bowl
• Tablespoon
• Pastry brush or small brush
• Large pot
• Slotted spoon

Instructions

1. Begin by rehydrating the sun-dried tomatoes. Place them in a small bowl and pour boiling water over them until completely covered. Let them sit for 5 to 10 minutes, or until they are softened.

2. Once the sun-dried tomatoes are softened, drain them thoroughly. Place them on a cutting board and chop them finely. The finer the chop, the better they will incorporate into the filling.

3. In a mixing bowl, combine the softened and chopped sun-dried tomatoes with the cream cheese, feta cheese, lemon zest, and dried oregano. Mix everything together thoroughly until all the ingredients are well combined and the mixture is smooth and consistent.

4. Now it’s time to assemble the ravioli. Lay out a wonton wrapper on a clean, flat surface. Spoon about 1 tablespoon of the cheese mixture into the center of the wrapper. Be careful not to overfill, as this can make sealing the ravioli difficult.

5. Lightly brush the edges of the wonton wrapper with water. This will act as a glue to help the two layers of the wrapper stick together.

6. Carefully place a second wonton wrapper on top of the first one, aligning the edges. Gently press down around the filling and then firmly along all the edges to seal the ravioli. Make sure there are no air pockets trapped inside, as this can cause the ravioli to burst during cooking. A fork can be used to crimp the edges for a decorative and secure seal.

7. Repeat steps 4-6 with the remaining wonton wrappers and filling until all the ravioli are assembled.

8. Bring 3 quarts of water to a rolling boil in a large pot.

9. Once the water is boiling, carefully add 4-6 ravioli to the pot. Adding too many at once can lower the water temperature too much and cause the ravioli to stick together.

10. Immediately reduce the heat to a simmer, leaving the pot uncovered. Simmer the ravioli until they float to the surface and are cooked al dente, about 3-5 minutes. Be careful not to overcook them, as they can become mushy.

11. Use a slotted spoon to remove the cooked ravioli from the pot and place them on a plate or platter.

12. Repeat the cooking procedure with the remaining ravioli, working in batches.

13. Serve the ravioli immediately, topped with your favorite sauce. Pesto or a roasted red pepper sauce are excellent choices.

Expert Tips & Tricks

• Make Ahead: The ravioli filling can be made up to 24 hours in advance and stored in the refrigerator. This will allow the flavors to meld together even more. You can also assemble the ravioli ahead of time and freeze them on a baking sheet until solid. Then, transfer them to a freezer bag for longer storage. Cook from frozen, adding a couple of extra minutes to the cooking time.
• Preventing Bursting: To prevent the ravioli from bursting during cooking, make sure to press out any excess air when sealing them. Also, avoid overcrowding the pot, as this can lower the water temperature and cause them to stick together and potentially burst.
• Flavor Boost: For an extra layer of flavor, try adding a pinch of red pepper flakes to the cheese mixture or grating a bit of Parmesan cheese into the filling.
• Wonton Wrapper Freshness: Keep the stack of wonton wrappers covered with a damp cloth while you’re working to prevent them from drying out and cracking.

Serving & Storage Suggestions

Serve the feta and sun-dried tomato ravioli immediately while they are hot. They are delicious with a simple pesto sauce, a creamy tomato sauce, or a roasted red pepper sauce. Garnish with a sprinkle of fresh basil or parsley for a pop of color and flavor.

Leftover cooked ravioli can be stored in an airtight container in the refrigerator for up to 3 days. To reheat, gently pan-fry them in a little butter or olive oil until heated through, or microwave them briefly. You can also add them to soup or pasta sauce.

Freezing cooked ravioli is not recommended as they tend to become waterlogged when thawed. However, as mentioned above, uncooked assembled ravioli can be frozen.

Nutritional Information

Nutrient	Amount per Serving	% Daily Value
Calories	350 kcal	18%
Total Fat	20g	31%
Saturated Fat	12g	60%
Cholesterol	60mg	20%
Sodium	700mg	29%
Total Carbohydrate	30g	10%
Dietary Fiber	2g	8%
Sugars	3g
Protein	10g	20%

Note: Nutritional information is an estimate and may vary based on specific ingredients and portion sizes.

Variations & Substitutions

• Ricotta Substitution: Substitute some of the cream cheese with ricotta cheese for a lighter, slightly less tangy filling.
• Herb Variations: Experiment with different herbs like basil, thyme, or rosemary instead of or in addition to the oregano.
• Spice It Up: Add a pinch of red pepper flakes or a dash of hot sauce to the filling for a bit of heat.
• Vegan Adaptation: Use a vegan cream cheese alternative and crumbled vegan feta to make this recipe vegan.
• Gluten-Free Option: While traditional wonton wrappers are not gluten-free, some brands offer gluten-free wonton wrappers made from rice flour or other gluten-free flours. Be sure to check the ingredient list carefully.

FAQs (Frequently Asked Questions)

Q: Can I use fresh oregano instead of dried?
A: Yes, you can substitute fresh oregano for dried. Use about 1 tablespoon of chopped fresh oregano for every 1 teaspoon of dried.

Q: Can I make the ravioli larger or smaller?
A: Absolutely! Adjust the amount of filling per wrapper to suit your preference. Keep in mind that smaller ravioli will cook faster than larger ones.

Q: My ravioli keep bursting when I cook them. What am I doing wrong?
A: Make sure you are sealing the edges of the wonton wrappers tightly and pressing out any air pockets. Also, avoid overfilling the ravioli and overcrowding the pot during cooking.

Q: Can I bake these ravioli instead of boiling them?
A: Baking is not the recommended method. The wonton wrappers may become too dry and crispy. If you want a crispy ravioli, pan-frying is a better option after boiling.

Q: What sauce goes best with these ravioli?
A: A simple pesto sauce, a creamy tomato sauce, or a roasted red pepper sauce are all excellent choices. A drizzle of olive oil and a sprinkle of Parmesan cheese also work well.

Final Thoughts

I hope this recipe for feta and sun-dried tomato ravioli brings a little Mediterranean sunshine to your table. Don’t be afraid to experiment with different flavors and variations to create your own unique version. And most importantly, have fun in the kitchen! I’d love to hear how it turns out, so please share your feedback and photos. Consider pairing these ravioli with a crisp glass of Pinot Grigio for a truly delightful meal. Buon appetito!