Recipe courtesy of Ree Drummond
Shortcut 'Homemade' Ravioli
Getting reviews...
- Level: Easy
- Total: 30 min
- Active: 30 min
- Yield: 4 to 6 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 968
- Total Fat
- 17 g
- Saturated Fat
- 6 g
- Carbohydrates
- 163 g
- Dietary Fiber
- 7 g
- Sugar
- 6 g
- Protein
- 36 g
- Cholesterol
- 86 mg
- Sodium
- 2278 mg
- Level: Easy
- Total: 30 min
- Active: 30 min
- Yield: 4 to 6 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 968
- Total Fat
- 17 g
- Saturated Fat
- 6 g
- Carbohydrates
- 163 g
- Dietary Fiber
- 7 g
- Sugar
- 6 g
- Protein
- 36 g
- Cholesterol
- 86 mg
- Sodium
- 2278 mg
Ingredients
Directions
- Place the ricotta, Parmesan, oregano, parsley, lemon zest, salt and pepper in a bowl and mix until thoroughly combined. Set aside.
- Whisk together the egg with a tablespoon of water in a separate small bowl and set aside.
- Bring a large pot of salted water to a boil.
- Lay out a few wonton wrappers at a time. Place 1/2 teaspoon of the filling into the center of each one. Then, working one piece at a time, dab your finger in the egg wash mixture and run it along the edge of a wrapper, then lay a second wrapper on top, lining up the edges as much as possible and gently pressing out any air bubbles. Set aside while you work on the rest.
- Drop a few ravioli at a time into the boiling water (you will cook them in batches to allow for plenty of room). Stir gently with a spoon so they do not stick together. Let cook until they float to the top, about 2 minutes. Remove with a slotted spoon to a platter. Cook the remaining ravioli in the same manner.
- Spoon a little marinara sauce on each plate and lay 4 to 6 ravioli on top. Spoon more marinara sauce over the ravioli, then spoon over some small dots of pesto. Garnish with the fresh basil leaves and serve.
