Skip to main content

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

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

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.

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

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

Lindsay Parrill
Lindsay is a graduate of California Culinary Academy, Le Cordon Bleu, San Francisco, from where she holds a degree in…
The founder of Pacific Rim cuisine shows us how to make the perfect Hawaiian BBQ
Your guide to creating your own Hawaiian BBQ meal
Grindwittryz dish

Hawaii island is an enchanting archipelago painted with beaches, rainbows, and volcanoes. It's also home to some delicious food, from shave ice and loco moco to poke and spam musubi.

When it comes to island grub, Hawaiians specialize in barbecue. Maybe it's the weather and the engrained sense of outdoor culture. Maybe it's the appreciation of barbecue-friendly meats like chicken, pork, and seafood. Certainly, it's a tradition inherited from other nations of the Pacific and adapted into something very Hawaiian.

Read more
Bourbon snifters: What they’re good for, which bourbon you should drink from them, and more
Why you should have bourbon snifters, and what to drink from them
Snifter

If you’re new to bourbon, you probably pour your favorite whiskey into a rocks glass with or without ice and sip it while you binge-watch the newest show du jour on Netflix and call it good. And while that’s all well and good, as we aren’t here to tell anyone how to imbibe whiskey, you might not be enjoying it as much as you could be. That’s to say that there are whiskey glasses designed to elevate and heighten your whiskey-tasting experience.

Don’t believe us? Just take your classic rocks glass, for example. It’s fairly uniform and unexciting. It’s designed for cocktails. That’s because when you drink an Old Fashioned. Sazerac, or Whiskey Sour the experience is all about the various flavors the ingredients (when combined with whiskey) create.

Read more
Genius hack for reheating rice takes seconds, uses only water
If you can boil water, you can make perfect leftover rice
Rice

A core staple of most of the world's population, rice is the most consumed food in the world. We love rice for many reasons - its diversity and adaptability, its ability to satisfy with a humble amount, the fact that it lasts in the pantry forever, and that it's still one of the cheapest foods you can buy in a grocery store full of ingredients whose prices continue to rise at an alarming rate.

If we have one gripe with rice, it's that it can be tricky when it comes to reheating. After a few hours in the refrigerator, rice transforms from soft, pillowy, steamy comfort to dry and clumpy heaps of tough, sticky granules. Of course, rice can be transformed back to its former glory after an overnight stay in the fridge, but the process can be a tricky one, full of fickle microwaved cold spots and uneven rehydration. Thankfully, though, there is a better way to reheat rice. And all it takes is a strainer and some hot water.

Read more