Skip to main content
  1. Home
  2. Food & Drink

This ravioli recipe hack is 100% inauthentic but makes homemade ravioli 100% easier

A ravioli recipe hack that's easy to use, but inauthentic

By
Ravioli
Jenifoto/Adobe Stock

Homemade pasta is one of those special indulgences that’s almost too good to be true. Absolute magic can happen with just the simple combination of flour, eggs, and water. But as simple as homemade pasta is to make, it does require some time and attention. Not to mention the floury mess it can create in the kitchen. So what do we do when our dishes and our senses are craving something more indulgent than boxed or frozen pasta, but we don’t have the time to make it? The answer is a strange one, but it is one of our all-time favorite pasta hacks: wonton wrappers.

Using wonton wrappers as makeshift pasta for ravioli is an incredibly clever way to create a pasta dish that tastes scratch-made. Fill the wrappers with any pasta filling you love – mozzarella and spinach, butternut squash and pine nut, lobster and ricotta, or any other delicious combinations – then simmer and serve in your favorite sauce. You can even use a pastry wheel or small biscuit cutter to create any desired shape to really sell your guests on the “homemade” idea.

Recommended Videos

This homemade ravioli recipe is our favorite for fall and winter, but feel free to use the wonton wrapper hack all year long.

Related

Butternut squash ravioli recipe

Ingredients

  • 1 pound butternut squash, cubed
  • 2 tablespoons olive oil
  • 3-4 garlic cloves, crushed
  • 1/4 cup ricotta
  • 1/4 cup Pecorino Romano cheese
  • 48 wonton wrappers
  • 1 egg
  • 4 tablespoons butter
  • 8-10 fresh sage leaves
  • 1/4 teaspoon nutmeg
  • Salt and pepper to taste

Method

  1. Preheat oven to 425F. Line a large sheet pan with parchment paper set aside.
  2. In a large bowl, toss the squash, garlic, olive oil, salt, pepper, and half of the sage leaves together, mixing to coat evenly.
  3. Spread the butternut mixture on the sheet pan in a single layer and bake until cooked through, 30-45 minutes.
  4. In a small bowl, mix together the ricotta and Pecorino Romano, set aside.
  5. When the squash is cooked through, place it in a large bowl and mash completely. Add the ricotta mixture and fold in to combine. Season to taste. Set aside.
  6. Line 2 large baking sheets with parchment paper, set aside.
  7. Prepare an egg wash by beating one egg with a splash of water, set aside.
  8. Place one wonton wrapper on a clean surface. Add about 2 teaspoons of the squash mixture to the center. Brush the edges with egg wash and place another wonton wrapper on top. Press the edges to seal, taking care to remove all air bubbles. Place ravioli on a baking sheet, and repeat the process with remaining ingredients.
  9. Bring a large pot of water to a full boil.
  10. While water is coming to a boil, place butter and remaining sage leaves in a large saucepan and heat on low, melting the butter, and stirring to combine with sage. Keep warm on low heat.
  11. Gently drop ravioli in boiling water and cook until they rise to the surface, about 1-2 minutes.
  12. Gently remove ravioli from water and place into the melted butter mixture, tossing to coat.
  13. Serve warm with additional Pecorino Romano cheese.

Editors' Recommendations

Topics
Lindsay Parrill
Lindsay Parrill
Contributor
Lindsay is a graduate of California Culinary Academy, Le Cordon Bleu, San Francisco, from where she holds a degree in…
How to make a soft, chewy Neapolitan-style pizza like a pro
Take this chef-inspired recipe to your kitchen and make your own pie
Margherita pizza

Pizza as we know it stems from one style — Neapolitan pizza. Its construction is classic — soft, chewy dough, anointed with brilliant red sauce, milky white mozzarella, and green basil. Despite the countless variations of pizza throughout Italy and the world, Neapolitan pizza has stood the test of time.
History of Neapolitan pizza
The origins of Neapolitan pizza can be traced to the Italian city of Naples in the late 18th century. Flatbreads of various shapes and flavors had existed for centuries in Italy before the creation of pizza. However, tomatoes were nowhere to be found. European explorers first brought the tomato to the continent in the 16th century. Initially, the red fruit was shunned as it was viewed as poisonous. Things changed sometime in the late 19th century when enterprising peasants in Naples started to use tomatoes on flatbreads. This delicacy soon blossomed into a well-known regional culinary item.

The best-known type of Neapolitan pizza is the Margherita, a combination of mozzarella, basil, and tomato sauce. This creation was invented by Raffaele Esposito in 1889 in honor of Queen Margherita. Esposito chose the toppings as an homage to the colors of the Italian flag.
What is Neapolitan pizza?

Read more
How to cook or grill a hot dog perfectly every time
Read this first to find out different ways to prepare this outdoor barbecue classic
Hot dogs on a grill

First things first. In case you didn’t know, a hot dog is a sausage. It’s produced, cured, and stored the same way as bologna, frankfurters, and Vienna sausages. It’s a quick and easy meal that has so many options for toppings. No, ketchup shouldn’t go on your dog. Mustard definitely. Sauerkraut, absolutely. Chili beans and cheddar cheese? Absolutely.

We have put together this little guide to get you ready for summer holidays, backyard barbecues, and outdoor eating -- so you can make the perfect dog, whether you grill hot dogs or put them in the oven.
Preparing to cook your hot dogs

Read more
Our super-easy guide to perfectly smoked vegetables
Yes, you can smoke your veggies. Here's how
Smoked veggie and tofu kabobs

Spring is here, and summer is fast approaching, and that means it is time to grill! Most people are familiar with grilling and the specific flavor that food cooked on a grill picks up. That one-of-a-kind flavor comes from the smoke that the grill puts out, and while many are familiar with how delicious smoked meats are, this is where the familiarity stops. Smoking vegetables sounds like way more work than it’s worth, right? Wrong -- smoked vegetables at home are not that tough, and the smoke imparts flavor on your vegetables that can't be duplicated otherwise.

If you’re a seasoned smoke pit operator, this may not be news to you, but even some meat-smoking aficionados won’t mess with vegetables. Whether you know your way around a smoker or not, keep reading to find out how to smoke vegetables and bring an unexpected flavor to your next cookout.
A bit about smoking

Read more