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Homemade Cheese Ravioli

Homemade ravioli, filled with a blend of ricotta and gorgonzola cheeses, then topped with a fresh tomato summer pasta sauce.
Course: Entree
Cuisine: Italian
Author: Cynthia


  • 1 tub 12 oz of ricotta
  • 5 - 8 oz crumbled gorgonzola...depending on how much you love gorgonzola cheese.
  • 1 package wonton skins either square or round
  • Fresh basil Taste!


  • 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.
  • *If you're not crazy about blue cheese, try just the ricotta, some fresh garlic and fresh basil