Easy Wonton Ravioli... Two ways!

Easy Wonton Ravioli... Two Ways!

Do love homemade ravioli, but hate the extra carbs & calories? This recipe is the answer! Wonton wrappers make excellent quick dough, lower in carbohydrates than regular pasta. Stuff them with yummy spinach or sausage filling... Just like homemade!

Easy Wonton Ravioli... Two Ways!

Yield: 42 raviolis, 4 - 6 servings

Ingredients:

  • 1 package wonton wrappers

  • 1 egg, beaten

  • Choice of filling below

  • Favorite jarred or homemade pasta sauce

    Garnish: Fresh grated Parmesan cheese and basil leaves

Cheese filling:

  • 1 16-ounce carton part skim ricotta cheese

  • 1 cup Parmesan cheese

  • 1 egg

  • 1 1/2 cups fresh spinach or kale, finely chopped

  • Zest of 1/2 lemon

  • 1/8 teaspoon nutmeg

  • 1/8 teaspoon sage

  • 1/8 teaspoon kosher salt

  • Dash white pepper

Sausage filling:

  • 6 ounces (or 2 links), Italian turkey, chicken or pork sausage, browned

  • 3/4 cup fresh spinach, finely chopped

  • 1/2 cup part skim ricotta cheese

  • 2 tablespoons Parmesan cheese

  • 1 egg yolk

  • 1 teaspoon fresh sage, minced (or 1/4 teaspoon dry)

  • 1/8 teaspoon nutmeg

Equipment needed:

  • Cutting board

  • Chef knife

  • Pastry brush

  • Small bowl

  • Medium mixing bowl Fork

  • Rubber spatula

  • Small ice cream/ cookie dipper (~1 1/2 teaspoon portion)

  • Half sheet pan with parchment paper

  • Large 5 – 6 quart pot with lid

So... Are you a ravioli lover and tire of the expense of refrigerated pasta? Frozen is often the only option. This is the recipe for you! Extra bonus is... it’s much lower in carbs than most pasta too! My recipe was born in my Foods 3 class when I was looking for a quick way to make fresh pasta in our Italian Unit. Not enough time to make & eat fresh pasta in a 43-minute class... but this version fit the bill. Wonton wrappers stuffed with whichever filling you prefer... or both, if hosting a large gathering. Perfect evening activity… Everyone makes their own dinner together! Sauce can be homemade, my Homemade Marinara Sauce, or a commercial jarred variety. I rarely just open a jar. There is always extra garlic, onions and seasonings added! So, grab your supplies and let’s make ravioli...

Many people prefer different fillings in your ravioli. I prefer a cheese filling with a bit of spinach, where the meat lovers, AKA my hubby, prefer theirs stuffed with sausage. I often substitute turkey or chicken Italian sausage for pork, to reduce the fat content too. Smother them with a bit of sauce and an easy dinner is born. For me the filling is more important than the dough... I’m also a sauce lover! For a different spin, I have added a couple slices of finely chopped prosciutto to the cheese filling. Make it however you prefer... you will love it! Place all the cheese or meat filling ingredients into a small bowl and mix well. Set aside.

Making these raviolis is super easy! Working with six wonton sheets at a time will help avoid the wontons from drying out and cracking. Keep them covered with a damp piece of paper towel while making each batch. Lay out the wonton papers on a cutting board. Place the egg in a small bowl and beat with a fork until well blended. Using your finger, spread a little egg (lightly) around each square. Place ~ 1 1⁄2 teaspoons of filling in the middle of each square. I use a small dipper/ ice cream scoop. Too much filling will prevent you from sealing the edges well, so don’t be tempted to add too much. Fold the squares in half to form a triangle and firmly press sides together to seal in filling. Be careful not to puncture the wonton as the filling will leak out during cooking. Set filled raviolis on a parchment lined baking sheet until ready to cook.

**At this point, the raviolis can be frozen for later by setting entire pan in the freezer for 20 - 30 minutes. Place in a freezer bag and seal well.

Bring a large pot of water to a boil. Add about 1 tablespoon of salt to the water. Drop raviolis, carefully, into rapidly boiling water. Raviolis will float to the top of the water. Set timer for 5 minutes and gently boil. Too rapid a boil can break apart raviolis. Use a slotted spoon to remove the floating raviolis, individually, from the water and drain. Immediately plate into shallow pasta bowls. Don’t drain pasta in a colander, as they will stick together or break.

Dinner is ready!! Ladle pasta sauce over ravioli. Garnish with grated Parmesan cheese and fresh basil. Serve with a side salad... Enjoy!!

Entrees, PastaLynn Kaufmanravioli, italian food, pasta, easy recipe, low carb, tomato sauce, deliciousComment