Homemade Cheese Ravioli (Made Easy With Won Ton Wrappers!)

There’s something profoundly comforting about a warm bowl of pasta, especially when it’s filled with creamy, cheesy goodness. I remember one particularly blustery autumn evening, years ago, when I was just starting out as a cook. My Nonna, sensing my stress from a long day in the kitchen, gently ushered me to her counter. She didn’t say a word, just silently began assembling what looked like tiny, perfect pillows. Soon, the aroma of simmering tomato sauce filled the air, and we were both happily devouring her incredibly simple, yet profoundly satisfying, cheese ravioli. That memory, and that taste, is forever etched in my mind, and this recipe, using a clever shortcut with won ton wrappers, brings me right back to Nonna’s kitchen.

Recipe Overview

• Prep Time: 30 minutes
• Cook Time: 5 minutes
• Total Time: 35 minutes
• Servings: 4-6
• Yield: Approximately 30 ravioli
• Dietary Type: Vegetarian

Ingredients

• 1 lb ricotta cheese
• 1 lb grated mozzarella cheese
• 1 egg
• 1 teaspoon dried mixed Italian spices
• 1 teaspoon garlic powder
• Won ton wrappers, as needed
• Water or beaten egg for sealing
• Salt for pasta water

Equipment Needed

• Large mixing bowl
• Tablespoon
• Plate
• Plastic wrap
• Dutch oven or large pot
• Slotted spoon or spider strainer

Instructions

1. In a large mixing bowl, combine the ricotta cheese, mozzarella cheese, egg, dried mixed Italian spices, and garlic powder. Stir until all ingredients are thoroughly combined, forming a smooth and creamy cheese filling. Make sure there are no lumps of ricotta remaining.

2. Lay out a won ton wrapper on a clean work surface. Place about 1 heaping Tablespoon of the cheese filling in the center of the wrapper. Avoid overfilling, as this can make the ravioli difficult to seal.

3. Using either water or beaten egg, lightly moisten all the edges of the won ton wrapper. The moisture acts as a glue to seal the layers together. Be careful not to get the wrapper too wet, or it might tear.

4. Carefully place another won ton wrapper on top of the filling, aligning it with the bottom wrapper. Gently press down around the filling to remove any air pockets. Firmly seal the edges together, ensuring there are no gaps or openings. Press firmly, but avoid tearing the delicate wrapper.

5. Transfer the filled won tons to a plate lined with plastic wrap. Separate each layer of ravioli with plastic wrap to prevent them from sticking together. This is especially important if you are not cooking them immediately.

6. Continue assembling the remaining ravioli until all the filling is used. At this point, you have a couple of options: you can cook the ravioli immediately, or you can store them in the refrigerator for later.

7. If refrigerating, make sure the ravioli are well covered with plastic wrap to prevent them from drying out. They are best cooked within the same day.

8. When you’re ready to cook the ravioli, fill a Dutch oven or a large pot approximately 2/3 full with water. Add 1-2 teaspoons of salt to the water and bring it to a rolling boil. The salt not only seasons the ravioli but also helps to prevent them from sticking together.

9. Gently add around 10-12 won ton ravioli to the boiling water. Be careful not to overcrowd the pot, as this will lower the water temperature and result in uneven cooking.

10. Once the ravioli are added, wait for the water to return to a boil. Cook for only 3 minutes, or until the ravioli are cooked through. Overcooking will cause the wrappers to become too soft, and the filling may start to leak out. The ravioli are ready when they float to the surface.

11. Using a slotted spoon or a spider strainer, carefully lift the cooked ravioli from the boiling water and transfer them to a serving dish. Repeat this process with the remaining ravioli, cooking them in batches.

12. Serve the ravioli immediately with your desired sauce. A simple tomato sauce, pesto, or browned butter sauce all work beautifully.

Expert Tips & Tricks

• Preventing Tears: If the won ton wrappers are too dry, they can easily tear. Lightly dampen them with a spritz of water before filling.
• Air Pockets: Press out any air pockets around the filling before sealing the ravioli. Trapped air can cause the ravioli to burst during cooking.
• Freezing for Later: To freeze the ravioli, place them on a baking sheet lined with parchment paper and freeze until solid. Then, transfer them to a freezer-safe bag or container. This prevents them from sticking together in the freezer. Cook from frozen, adding about 1-2 minutes to the cooking time.
• Flavor Boost: For an extra layer of flavor, try adding a pinch of nutmeg to the cheese filling.
• Egg Wash Alternative: Instead of water or beaten egg to seal the ravioli, you can use a cornstarch slurry (1 teaspoon cornstarch mixed with 2 teaspoons water). This creates a strong seal.

Serving & Storage Suggestions

Serve the homemade cheese ravioli immediately while they are hot and tender. Top with your favorite sauce, grated Parmesan cheese, and fresh herbs like basil or parsley.

Leftover cooked ravioli can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently in a saucepan with your favorite sauce, or in the microwave.

Uncooked ravioli can be stored in the refrigerator for up to 24 hours, well-covered to prevent drying. You can also freeze uncooked ravioli for longer storage.

Nutritional Information

Nutrient	Amount per Serving	% Daily Value
Calories	450 kcal	23%
Total Fat	30g	46%
Saturated Fat	18g	90%
Cholesterol	150mg	50%
Sodium	600mg	25%
Total Carbohydrate	10g	3%
Dietary Fiber	1g	4%
Sugars	2g	N/A
Protein	30g	60%

Variations & Substitutions

• Different Cheeses: Experiment with different cheese combinations. Try adding some fontina, provolone, or goat cheese to the filling for a unique flavor.
• Add Vegetables: As mentioned before, you can add cooked and finely chopped spinach, mushrooms, or roasted red peppers to the cheese filling for added flavor and nutrition.
• Meat Filling: For a heartier ravioli, add cooked and crumbled Italian sausage or ground beef to the cheese filling.
• Sauce Variations: Pair the ravioli with different sauces to create a variety of dishes. Try a creamy Alfredo sauce, a spicy arrabbiata sauce, or a simple sage butter sauce.
• Vegan Option: Although ricotta is used in this recipe, you can easily substitute it with a plant based version.

FAQs (Frequently Asked Questions)

Q: Can I make the ravioli ahead of time?
A: Yes! You can assemble the ravioli and store them in the refrigerator for up to 24 hours, or freeze them for longer storage.

Q: My won ton wrappers are tearing. What am I doing wrong?
A: The wrappers may be too dry. Lightly dampen them with a spritz of water before filling.

Q: How do I prevent the ravioli from sticking together when cooking?
A: Add enough salt to the boiling water and don’t overcrowd the pot. Cooking them in batches will help prevent sticking.

Q: Can I bake these ravioli instead of boiling them?
A: While boiling is the traditional method, you can bake them. Toss the cooked ravioli with sauce in a baking dish, top with cheese, and bake at 375°F (190°C) until bubbly and golden brown.

Q: How do I know when the ravioli are cooked through?
A: The ravioli are cooked through when they float to the surface of the boiling water. Don’t overcook them, or the filling may leak out.

Final Thoughts

Homemade cheese ravioli, especially when made with the clever shortcut of won ton wrappers, is a dish that’s both comforting and surprisingly easy to create. Don’t be intimidated by the process; it’s much simpler than it looks! Gather your ingredients, put on some music, and enjoy the process of creating these little pockets of cheesy goodness. Whether you serve them with a classic tomato sauce, a vibrant pesto, or a simple drizzle of olive oil, these ravioli are sure to be a hit. I encourage you to try this recipe and share your own variations and serving suggestions. Buon appetito!