Making ravioli with wonton wrappers is a really fun and super easy! I’ve made this before and they always turn out great. Even my super-picky father loves these, so I mean it when I say that this is a crowd pleaser!
There’s not much to say about these goodies–they turn out so much lighter and taste so much fresher than a bag of frozen ravioli. And you can customize them as you wish! If someone you’re feeding doesn’t like prosciutto, you can make a few without it! The possibilities are endless and you can be creative! You can add in spinach, ground beef, different cheeses, just to name a few ideas.
You can find the wonton wrappers in the produce section usually but Whole Foods keeps them in the dairy aisle.
The recipe is adapted from my girl, Giada who I credit with the addition of the prosciutto. Have fun with this! They’ll be delicious no matter how badly you mess them up!
- 1 (15-ounce) container whole milk ricotta cheese
- 4 ounces thinly sliced prosciutto, chopped
- 2 large egg yolks
- 3/4 teaspoon salt
- 1/2 teaspoon freshly ground black pepper
- 48 wonton wrappers
- 1 1/2 teaspoons dried oregano
- Freshly grated pecorino
Whisk the ricotta, prosciutto, egg yolks, oregano or Italian seasoning, salt, and pepper in a medium bowl to blend.
Place 1 tablespoon of the ricotta filling in the center of a wonton wrapper. Brush the edge of the wrapper lightly with water. Fold the wrapper in half, enclosing the filling completely and forming a triangle. Pinch the edges to seal. Transfer the ravioli to baking sheets. Repeat with the remaining filling and wrappers. (Can be prepared up to 2 hours ahead; cover and refrigerate.)
Working in batches, cook the ravioli in a large pot of boiling salted water until just tender, stirring occasionally, about 4 minutes per batch. Transfer the ravioli to a large shallow bowl.
Sprinkle the pecorino over the ravioli and serve.