Easy Wonton Ravioli come together in just 10 minutes by taking a shortcut (hint – it’s wonton wrappers!). No need to worry about making the dough from scratch. It’s a quick yet elegant homemade pasta recipe that gets tossed in a luxurious butter sage sauce your family will love.
It’s hard to believe another month has come and gone. I’m joining Laura from Finding Home Farms with another 10 minute idea this month – 10 minute dinners. I decided it was the perfect opportunity to share how to make ravioli with wonton wrappers, it’s a shortcut to some of my favorite recipes. They’re super-thin, which makes them ideal for stuffing.
Table of Contents
Wonton Ravioli Ingredients
- Butter – I used a European style butter, as it has a higher fat content that American butter and creates a more luxiourious butter sauce. My favorite brand is Plugra.
- Sage – The ultimate Fall and Winter herb that is simply satisfying. Fresh sage leaves offer an earthy, savory flavor you just can’t beat. Make sure to wash and completely pat dry the sage leaves before cooking with the butter to prevent it from spattering.
- Wonton Wrappers – The best shortcut for homemade ravioli are certainly wonton wrappers. I used a 12-oz package for this recipe, which contains about 48 wrappers. It takes two wrappers for one ravioli, so this recipe made 24 wonton ravioli. More on where to buy wonton wrappers in a bit!
- Egg – The egg helps bind the wrappers together, creating a better seal. I tried it with water and the ravioli did not stick together as well.
- Ricotta – A classic ingredient for any ravioli recipe. If you can, purchase ricotta cheese from your local Italian market – that’s the good stuff!
- Mozzarella – Another classic ingredient that pairs so well with the ricotta. Fresh mozzarella has a bit too much water, so it’s best to buy the block version and grate it at home. One package will be enough to fill the wonton ravioli.
How to Make Homemade Wonton Ravioli
- Bring a saucepan of water to a boil over medium-high heat.
- Meanwhile in a pot, melt butter over medium. Once melted, add sage leaves.
- Line up wonton wrappers and baste them with a beaten egg.
- Mix your filling and drop by small golf ball size balls onto your wrappers. Seal.
- Boil for 2 minutes and toss in melted butter. Garnish with parmesan and sage.
What are Wonton Wrappers?
Wonton wrappers are made with simply wheat, egg, and water. They are basically an egg noodle dough. Although the dough is the same as an egg roll wrappers, wonton wrappers are about 1/4 of the size and super thin. This makes them the perfect size for quick and easy cheese ravioli!
Where to Buy Wonton Wrappers for Ravioli
The best place to purchase wonton wrappers is at your nearest Asian market. However, if you don’t have one nearby, they can be found in the produce section, near tofu, of most grocer’s such as Whole Foods and Target.
How to Seal Ravioli with Wonton Wrappers
I love using a ravioli cutter, but it’s completely unnecessary. Sometimes it’s best to simply use your hands. Gently press down and around the outer edge with your fingers to release any air bubbles and create a perfect seal.
If you’re feeling festive, you can use any cookie cutter too, depending on the season. I like this heart shaped cutter for Valentine’s Day!
Can You Freeze Wonton Ravioli?
Yes! Prepare and seal the ravioli as instructed. Place on a baking sheet, with space between each, and freeze until completely frozen, about 1 hour. Transfer to a plastic freezer storage bag, label, date, and seal tight. The ravioli will keep for up to 6 months.
As a bonus tip, if cooking from frozen, simply add 1-2 minutes to the boiling time to completely cook through.
These homemade wonton ravioli are delicate and delicious! Dinner will be on the table in no time!
More Ravioli Recipes
- Egg Ravioli
- Apple and Walnut Ravioli Recipe
- Goat Cheese and Basil Ravioli Recipe
- Pear Ravioli in a Light Butter Sauce
Easy Wonton Ravioli
- 1/2 c butter salted
- 6 sage leaves
- 1 package wonton wrappers
- 1 egg beaten
- 1 c ricotta
- 2 c mozzarella
- Bring a saucepan of water to a boil. Melt butter in a pot over medium heat and add sage leaves.
- Lay out wonton wrappers and baste with egg.
- Combine ricotta and mozzarella and drop onto wonton wrappers. Pinch to seal.
- Boil 2 minutes and toss in butter sauce, garnish with parmesan.