Homemade wonton ravioli, when it’s eaten fresh and hot, tastes nothing like the dry boxed pasta you’re used to. Because it’s made from wonton wrappers, this homemade ravioli is incredibly easy to make, too. Filled with a blend of Gorgonzola and ricotta cheeses, then topped with a fresh tomato summer pasta sauce, this will be a dinner to love!
This is one of those,”I really want to impress you“, kinds of dishes.“We’re having homemade ravioli for dinner tonight.”, you say casually to your dinner guests.
When they exclaim, “Homemade ravioli!? How do you have time when you work, shuttle the children to activities, AND do volunteer work?!” You reply, “Because YOU’RE worth it!“
Shhh! I won’t tell if you won’t tell! I started making this dish in the early ’90’s. I remember because as a new teacher (1992), I had to demonstrate to a whole bunch of teachers and admin. people that I could “teach” something. It didn’t matter what it was, either. Some people taught knitting.
Since I was most comfortable in the kitchen, I decided to teach, “How to make homemade ravioli in 20 min.” 20 years later, those same teachers still tell me that they remember my demonstration!
If you have little helpers in the kitchen, this is a great way to get them involved. My daughters love making ravioli and homemade wontons, and I love that I can teach them a skill at the same time. I serve this ravioli with my Fresh Tomato Summer Pasta Sauce, which doesn’t dominate, but rather compliments, the flavors in the ravioli. The summer pasta sauce recipe takes no time at all, and is ready in the time it takes for the water to boil!
- 12 oz ricotta
- 8 oz gorgonzola crumbled
- 1 package wonton skins either square or round
- 2 Tablespoons fresh basil
- Puree the ricotta and gorgonzola in a food processor.
- Add chiffonade of basil.
- Use one won ton wrapper for the bottom and one for the top. Put about a shy tablespoon of the mixture on one skin, with a pastry brush, (or your finger) wet skin all around and top with a second skin. Press to seal and set aside on a baking sheet until all are finished.
- Boil a big pot (or two) of salted water and cook ravioli for about 2-3 minutes until they bob back up to the surface. Don’t over-crowd them or they won’t cook as fast.
- Top with Summer Pasta Sauce.
- *If you’re not crazy about blue cheese, try just the ricotta, some fresh garlic and fresh basil
Here are some of the items I used in this post. (affiliate link at no additional cost to you.)