Won-ton Wrapper Ravioli

I love cooking Italian more than anything. It takes time, passion, and you lose all your worries pressing out little ravioli shapes all day.

Recently, I have chose to use won-ton wrappers instead of pasta sheets, because from a “trying to make a mostly unhealthy-meal, healthy”, perspective, its less dough than regular pasta sheets. Less dough= less carbs. Note however, the texture is not the same as regular pasta so do not expect that. You also want a thick filling so it will not seep the edges during cooking.

Here are four separate recipes to try:

Traditional Filling:

  • 1/4 fresh chopped basil
  • 1c. ricotta
  • 1 teaspoon pepper
  • 1 teaspoon oregano

*Suggested Finish: Red sauce and fresh basil

Apricot and Rosemary Filling:

  • 1 tablespoon low sugar apricot jam
  • 1/2 an apricot, finely diced
  • 1/2c. ricotta
  • 1/4c. cottage cheese
  • 1 teaspoon dried or fresh rosemary
  • 1 teaspoon minced pine nuts

*Suggested Finish: A white wine sauce and lemon zest

Spinach and Mushroom Filling:

  • 1/2c. drained frozen spinach
  • 1c. ricotta
  • 1/4c. finely diced and pan cooked mushrooms (Portabella suggested)
  • 1 teaspoon garlic powder
  • 1 teaspoon pepper

*Suggested Finish: Pesto

Italian Sausage and Green Onion:

  • 1/2c. Italian sausage cooked down with 1 clove minced garlic
  • 1c. ricotta
  • 1/4c. green onion
  • 1 teaspoon pepper
  • 1 teaspoon oregano
  • 1 teaspoon red pepper flake

*Suggested Finish: Red Sauce and Parmesan

Won-ton sheets can be purchased at Walmart in the refrigerated produce section. You will need one egg white to stick them together.


  1. Lay out won-ton sheets onto baking sheet.
  2. Place dallop (about an inch and a half wide circle) in the middle of each sheet.
  3. One by one, smear egg-white around the edges with either your finger or a pastry brush, and carefully press another sheet on top.
  4. Press the edges around your feeling so there is no openings between the two sheets.
  5. You can leave the shape of the sheets or use a cookie cutter as I did here. I wanted as little sheet around my filling as possible.
  6. Place finished raviolis aside and place in freezer for one hour.
  7. When chilled, bring a pot of water with a teaspoon of olive oil and a pinch of sea salt to a boil.
  8. Drop in Raviolis (no more than 10 at a time) and cook 2-3 minutes.
  9. Drain and serve immediately. Leaving them in the strainer too long will likely cause them to stick together and therefore, tear your raviolis.

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