Best Wonton Ravioli Recipe

Picture this: easy ravioli made in wonton wrappers, stuffed with a mixture of ricotta, goat cheese, and thyme. Paired with an easy olive oil and garlic sauce, this recipe is truly such an effortless way to serve homemade ravioli to family or guests.

"Ravioli seems like the most complicated of all pasta," says food blogger and photographer Ksenia Prints of At the Immigrant's Table. "Made out of thinly rolled dough, and stuffed with a delicious, often creamy filling, ravioli is both luxe and elegant at the same time — a surefire sign of being complicated to make." However, this shortcut uses wonton wrappers to make the world's easiest homemade ravioli: wonton ravioli stuffed with ricotta and goat cheese!

This high-end, creamy dish only sounds like it would be complicated to prepare, but it actually takes less than 30 minutes to make. Impress your friends and loved ones with homemade wonton ravioli, and nobody would guess how easy this recipe is to prepare.

To make the wonton ravioli, the main ingredient you'll need to pick up is a package of wonton wrappers. They come in packages of 50 or 100, and you can purchase these at any Asian market or even some stores with a very well stocked Asian section. In fact, most large grocery stores sell them. Wonton wrappers are fresh pasta, so they will be kept in the fridge or freezer. You can use either round or square wonton wrappers for making wonton ravioli.

For the ravioli filling, you will need ricotta cheese, goat cheese, fresh thyme, salt, and pepper. For sealing, you will need one egg for making the egg wash, however you can also just use water if that's all you have on hand.

Finally, we suggest pairing our ricotta and goat cheese wonton ravioli with an easy olive oil and garlic sauce. For that, you'll need good quality extra-virgin olive oil, butter, and fresh garlic. For serving the ravioli, we recommend sprinkling some Parmesan cheese on top. This dish already sounds amazing, right?

To make the ricotta and goat cheese filling, we first recommend you drain the ricotta. This can be done by placing a paper towel inside a colander and placing the ricotta in the paper towel. The water from the ricotta will drain through the colander, while the cheese curds will stay caught in the paper towel. You only need about an hour of draining ricotta for the perfect texture.

To make the filling, in a medium-sized bowl, combine the goat cheese with the ricotta and thyme. Taste the filling, and season with additional salt and pepper. It should be tasty enough to eat on its own.

To make and stuff the ravioli, liberally flour your work surface. We recommend working at a kitchen counter or even on a table — anything that has plenty of surface area and can be wiped off easily later.

Lay out a few wonton wrappers in front of you at a time. Brush each wonton wrapper with the egg wash. (As mentioned earlier, you can also use water if that's all you have.) Top with 1 tablespoon of filling in the middle of each wrapper. Cover with another wonton wrapper.

Press a fork around the edges of the ravioli, sealing the two wonton wrappers together making one pocket. Repeat with all remaining wrappers and filling.

Once you have the ravioli all filled and ready to go, it's best if you move on to making the olive oil garlic sauce (or whatever pasta sauce you are serving with your ravioli). The reason is that you don't want your freshly cooked ravioli drying up while waiting for the sauce — the idea is to transfer the ravioli from the pasta water straight into the warm sauce for a final mixing of flavors.

To make the sauce, set a large nonstick pan over medium heat. Add the olive oil and butter, and heat until melted. Add the sliced garlic cloves, and sauté for two minutes, until the garlic is golden. Season with salt and pepper, and remove from the heat.

When your sauce is ready, it's the perfect time to cook the ravioli. Cooking freshly made wonton ravioli is much like cooking any regular dry pasta, only much quicker. First, you bring a large pot of liberally salted water to a boil. Then, working in batches, add the wonton ravioli to the pot in small groups. Do not crowd the ravioli, or they will not rise to the surface and can overcook!

Return the water to a boil, and then let each ravioli batch cook for one to two minutes, until the ravioli float to the surface. Remove the ravioli with a slotted spoon, and continue cooking as many wonton ravioli as desired.

After you remove the cooked wonton ravioli from the water, add them directly to the pan with the prepared sauce. Let the ravioli heat through in sauce for one minute. Serve your wonton ravioli with a smattering of grated Parmesan cheese on top and some freshly ground pepper. You can also drizzle with additional extra-virgin olive oil, although this is not necessary.

We recommend pairing homemade fresh ricotta and goat cheese ravioli with a nice crisp white wine like a pinot grigio or a sauvignon blanc. This meal is delicious and so Pinterest-worthy, your family or guests are in for such a treat!

Leftover cooked wonton ravioli will keep in a sealed container in the fridge for two to three days. Uncooked wonton ravioli will keep for one to two days.