Close-up of Cheese Pizza Shortcut Ravioli
Recipe courtesy of Ree Drummond

Cheese Pizza Shortcut Ravioli

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  • Level: Intermediate
  • Total: 40 min
  • Active: 40 min
  • Yield: 3 to 4 servings
For this recipe, Ree mashes up her two Italian favorites—pasta and pizza—to create a brand-new dish!



Special equipment:
a 2 1/2-inch round pastry cutter
  1. Bring a large pot of salted water to a boil.
  2. Lay out a few wonton wrappers at a time. Place 1/2 teaspoon marinara in the center of each wrapper, then top each with a tablespoon of mozzarella, a pinch of Parmesan and Italian seasoning. Dab your finger in a little water and run it along the edge of one 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.
  3. Use a 2 1/2-inch round pastry cutter to trim each ravioli into a neat round.
  4. Drop the ravioli into the boiling water in two batches (you want them to have 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.
  5. Spoon a little marinara sauce on each plate and lay 4 to 6 ravioli on top. Spoon more marinara sauce over the ravioli. Garnish with the fresh basil leaves and the remaining Parmesan, then serve.