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
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 822
- Total Fat
- 19 g
- Saturated Fat
- 10 g
- Carbohydrates
- 121 g
- Dietary Fiber
- 6 g
- Sugar
- 6 g
- Protein
- 38 g
- Cholesterol
- 61 mg
- Sodium
- 2191 mg
For this recipe, Ree mashes up her two Italian favorites—pasta and pizza—to create a brand-new dish!
- Level: Intermediate
- Total: 40 min
- Active: 40 min
- Yield: 3 to 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 822
- Total Fat
- 19 g
- Saturated Fat
- 10 g
- Carbohydrates
- 121 g
- Dietary Fiber
- 6 g
- Sugar
- 6 g
- Protein
- 38 g
- Cholesterol
- 61 mg
- Sodium
- 2191 mg
Ingredients
Directions
Special equipment:
a 2 1/2-inch round pastry cutter- Bring a large pot of salted water to a boil.
- 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.
- Use a 2 1/2-inch round pastry cutter to trim each ravioli into a neat round.
- 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.
- 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.
