Shortcut 'Homemade' Ravioli
- Level: Easy
- Yield: 4 to 6 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 968
- Total Fat
- 17
- Saturated Fat
- 6
- Carbohydrates
- 163
- Dietary Fiber
- 7
- Sugar
- 6
- Protein
- 36
- Cholesterol
- 86
- Sodium
- 2278
- Total: 30 min
- Active: 30 min
Ingredients
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
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.