Prep 15 mins
Cook 15 mins
You can also add a little bit of cooked mushrooms or spinach to this recipe if desired, but try it plain the first time.
- 1 lb ricotta cheese
- 1 lb grated mozzarella cheese
- 1 egg
- 1 teaspoon dried mixed Italian spices
- 1 teaspoon garlic powder
- wonton wrapper, as needed
- In a large mixing bowl put the first 5 ingredients and stir until well combined.
- Put around 1 heaping Tablespoon of the filling on a won ton wrapper.
- Wet the edges of the won ton wrapper with either water or beaten egg.
- Top with another won ton and seal the edges tightly together.
- I place the filled won tons on a plate, separating each layer with plastic wrap.
- Finish putting together the raviolies. You can either cook them immediately or put them in the fridge until later on in the day. Make sure that they are well covered so that they don't dry out in the fridge.
- When it is time to cook the raviolies, fill a dutch oven 2/3 full with water. Add 1-2 teaspoons salt and bring to a boil. Add around 10-12 won tons and let the water come to a boil again. Cook 3 minutes only or the raviolies will get too soft and the filling might start to leak out.
- Lift the cooked raviolies from the boiling water and add another batch.
- Keep cooking until you have cooked the desired amount of won tons. Serve at once with desired sauce.
These were really good and made a very quick dinner. Even my two year old and five year old were able to help. I did have a little bit of a problem with the ravioli sticking to each other, but if I would have had my sauce ready in the pan it wouldn't have been a problem. I also didn't have a pound of mozz cheese, so I subbed some cheddar and it worked just fine. Loved the use of wontons!