Shortcut 'Homemade' Ravioli

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  • Level: Easy
  • Total: 30 min
  • Active: 30 min
  • Yield: 4 to 6 servings
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1 cup ricotta

1/2 cup grated Parmesan

1 tablespoon chopped fresh oregano 

1 tablespoon chopped fresh parsley 

1 lemon, zested 

1/2 teaspoon kosher salt, plus more for the pasta water 

1/4 teaspoon freshly ground black pepper 

1 large egg 

48 wonton wrappers 

One 24-ounce jar store-bought marinara sauce, warmed 

1/4 cup store-bought pesto 

Fresh basil leaves, for garnish 


  1. Place the ricotta, Parmesan, oregano, parsley, lemon zest, salt and pepper in a bowl and mix until thoroughly combined. Set aside.
  2. Whisk together the egg with a tablespoon of water in a separate small bowl and set aside.
  3. Bring a large pot of salted water to a boil.
  4. 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.
  5. 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.
  6. 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.
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