Easy Basil & Ricotta Wonton Ravioli: Homemade Taste Without the Fuss

If you’re looking for a delightful pasta dish that tastes incredibly homemade but skips the laborious process of making fresh pasta from scratch, then these Basil & Ricotta Wonton Ravioli are your new go-to recipe. The secret weapon here? Simple wonton wrappers! These humble squares transform into tender, delicious pasta pockets, mimicking the authentic flavor and texture of traditional ravioli with astonishing ease. Prepare to impress your family and friends with this seemingly complex dish that’s surprisingly quick to assemble.

The heart of any great ravioli lies in its filling, and this one is truly packed with vibrant flavors. Fresh basil and zesty lemon infuse creamy ricotta cheese with an aromatic brightness that is utterly irresistible. This recipe is not just a meal; it’s an experience waiting to happen in your kitchen. Get ready to dive into a world of simple, yet profound, Italian-inspired flavors. You absolutely must try this at home!

Preparing the Delicious Basil & Ricotta Filling

The journey to perfect ravioli begins with its creamy, flavorful filling. This step is crucial for achieving that authentic taste.

Start by preparing the basil & ricotta filling. The quality of your ingredients truly shines through here.
For the absolute best results, I always recommend using fresh whole-milk ricotta cheese when making these ravioli. It provides an unparalleled creaminess and richness that elevates the entire dish.
Fresh ricotta has a superior flavor and a wonderfully smooth, thick texture that holds up beautifully within the wonton wrappers.

Tips for Ricotta Perfection

If fresh ricotta isn’t readily available, don’t worry! You can certainly use the packaged variety found in most grocery stores. However, a key step is to check its moisture content. Packaged ricotta often contains more liquid, which can lead to a watery filling and prevent your ravioli from sealing properly.

If your ricotta appears too moist, it’s essential to drain it. Simply place the ricotta in a fine-mesh strainer (or a strainer lined with cheesecloth) set over a larger bowl. Let it sit and drain for at least 30 minutes, or even longer if it’s exceptionally wet. To expedite the process and remove as much excess liquid as possible, periodically press down gently on the cheese with the back of a spoon. This small effort makes a huge difference in the final texture and stability of your ravioli.

For even more detailed instructions on draining ricotta cheese, you can refer to resources like this helpful guide.

Crafting the Flavorful Ricotta Mixture

Once your ricotta is ready, combine the drained ricotta cheese with 3 tablespoons of grated Parmesan cheese, 2 tablespoons of freshly torn basil leaves, the finely grated lemon zest, 1/8 teaspoon of freshly ground black pepper, and 1/8 teaspoon of kosher salt in a medium bowl.
Stir all the ingredients thoroughly until they are well combined and evenly distributed. The aroma alone will make your mouth water! Taste a small amount and adjust seasonings if needed. Remember, good seasoning is key to a vibrant filling.

Assembling Your Wonton Ravioli: Tips for Success

This recipe yields a total of 16 delicious ravioli, which can serve 4 to 8 people depending on whether you’re serving them as a main course or a tempting appetizer. If you’re hosting a larger gathering or simply want more of these delightful pasta pillows, feel free to double or even triple the recipe. The assembly process remains the same, just scaled up!

A crucial tip for successful wonton ravioli is to keep the wrappers moist as you work. Wonton wrappers are delicate and dry out quickly when exposed to air, which can cause them to crack and prevent them from sealing properly. This will lead to the filling escaping during cooking – a tragedy for any ravioli lover!

To avoid this, work with a small batch of wrappers at a time, typically no more than 8 squares. Keep the remaining wrappers tightly covered with a damp paper towel or even in their original packaging until you’re ready to use them. This simple step will ensure your ravioli turn out perfectly sealed and tender every time.

Step-by-Step Ravioli Construction

First, arrange about 8 of the wonton wrappers neatly on a clean work surface. Remember to keep the remaining wrappers covered with a damp paper towel to prevent them from drying out.
Using a pastry brush or your fingertip, lightly moisten the edges of each wrapper with the beaten egg. This egg wash acts as a glue, ensuring a tight seal.
Place approximately 1 tablespoon of the basil & ricotta mixture in the very center of each wrapper. Be mindful not to overfill, as this can make sealing difficult and may cause the ravioli to burst during cooking.
Carefully fold each wrapper in half, bringing one corner diagonally across to meet the opposite corner, forming a perfect triangle. Gently press down all along the edges to seal them securely. You can use a fork to crimp the edges for an extra decorative touch and added security, much like traditional ravioli.
Once formed, immediately cover the freshly made ravioli with a damp towel to keep them moist while you continue the process. This prevents them from drying and cracking before they are cooked.
Repeat this entire procedure with the remaining wonton wrappers, beaten egg, and ricotta filling until all your delicious ravioli are assembled.

Cooking Your Wonton Ravioli to Perfection

Bring a large saucepan, generously filled with water, to a rolling boil. Adding a pinch of salt to the water can enhance the flavor of the pasta.
Carefully add the prepared ravioli to the boiling water. Avoid overcrowding the pan; if necessary, cook them in batches to ensure they cook evenly and don’t stick together.
Cook for precisely 3 minutes, stirring gently and occasionally to prevent sticking. Wonton wrappers cook much faster than traditional pasta, so be sure not to overcook them, as they can become mushy.
Once cooked, remove the ravioli from the pan using a slotted spoon, allowing any excess water to drain. Set them aside on a plate while you prepare the vibrant spinach accompaniment.

Sautéed Spinach with Garlic and Lemon

While the ravioli rest, heat 2 teaspoons of the extra virgin olive oil in a large skillet over medium heat.
Add the thinly sliced garlic and sauté for approximately 2 minutes, until fragrant and just beginning to turn golden. Be careful not to burn the garlic, as it can become bitter.
Add the generous amount of baby spinach to the skillet and stir in the remaining 1/8 teaspoon of salt. The spinach will seem like a lot, but it will quickly wilt down.
Cook just until the spinach is wilted and tender, typically only 2-3 minutes. You want it vibrant and slightly crisp, not soggy.
Remove from heat and stir in the freshly squeezed lemon juice. The lemon juice brightens the flavor of the spinach, creating a wonderful counterpoint to the rich ravioli.

Serving Your Delectable Basil & Ricotta Wonton Ravioli

To serve, divide the fragrant spinach mixture evenly among four individual plates. Create a lovely bed for your ravioli.
Carefully top each plate with four of the perfectly cooked basil and ricotta ravioli.
Finish each serving with a delicate drizzle of the remaining extra virgin olive oil, a generous sprinkling of the remaining grated Parmesan cheese, some additional torn fresh basil leaves for garnish and an extra burst of flavor, and a final flourish of freshly ground black pepper.

If you’re serving these as an elegant appetizer, arrange the ravioli artistically on a large, beautiful serving platter. You can elevate the presentation by garnishing with fresh lemon slices, which not only add a pop of color but also offer a bright citrusy note that complements the dish beautifully.

Why You’ll Love This Wonton Ravioli Recipe

This recipe is a true game-changer for anyone who loves Italian food but is short on time. Wonton wrappers are an incredibly versatile ingredient, acting as a fantastic shortcut to homemade pasta. They provide a delicate, silky texture that perfectly mimics traditional ravioli pasta, but without the need for a pasta maker, rolling dough, or extensive kneading. It’s the ideal solution for a weeknight meal or a special occasion when you want to impress without the stress.

Beyond their convenience, wonton wrappers are also incredibly thin, meaning they cook very quickly, reducing your overall cooking time significantly. The basil and ricotta filling is a classic combination, elevated by the bright notes of lemon zest and the savory depth of Parmesan. Paired with a simple sautéed spinach and garlic, this dish feels both wholesome and indulgent. It’s a comforting meal that’s surprisingly light and full of fresh flavors.

Tips for Perfect Wonton Ravioli Every Time

Don’t Skip Draining the Ricotta: This cannot be stressed enough. Excess moisture is the enemy of a well-sealed ravioli and a creamy filling. Take the extra 30 minutes to properly drain your ricotta.
Keep Wrappers Covered: As detailed in the assembly section, working in small batches and keeping unused wrappers covered with a damp cloth is vital to prevent them from drying and cracking.
Seal Tightly: Use a light touch of egg wash and press firmly along the edges. If you’re using a fork to crimp, ensure even pressure to create a strong seal.
Don’t Overfill: A heaping tablespoon of filling is usually enough. Too much filling will make it hard to seal and increases the risk of the ravioli bursting.
Cook Gently and Briefly: Wonton wrappers are thin and cook very fast. Three minutes in boiling water is usually sufficient. Overcooking will result in mushy ravioli.
Customize Your Sauce: While serving with sautéed spinach, olive oil, and Parmesan is delicious, these ravioli are also fantastic with a light marinara, a brown butter and sage sauce, or even a simple pesto.

Variations to Explore

One of the best things about this recipe is its adaptability. Once you master the basic technique, you can experiment with various fillings to suit your taste or what you have on hand:

Spinach & Ricotta: A classic pairing. Sauté some spinach, squeeze out excess water, chop it finely, and mix with the ricotta, Parmesan, salt, and pepper.
Mushroom Ricotta: Sauté finely chopped mushrooms with garlic until all moisture evaporates, then mix into the ricotta base. A touch of thyme would be wonderful here.
Sweet Potato & Sage: Roast or boil sweet potato until tender, mash it, and combine with ricotta, sage, and a hint of nutmeg for a sweeter, autumnal flavor.
Meat Lovers: Mix cooked, crumbled sausage or ground beef with the ricotta, along with Italian herbs. Ensure the meat is fully cooked and drained of fat before adding.

Make-Ahead and Storage Options

These wonton ravioli are fantastic for meal prepping! You can assemble them in advance:

Uncooked: Place the assembled ravioli in a single layer on a parchment-lined baking sheet dusted with a little semolina flour (to prevent sticking). Freeze for about an hour until firm, then transfer to a freezer-safe bag or container. They can be cooked directly from frozen; just add an extra minute or two to the boiling time.
Cooked: Cooked ravioli can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet with a little olive oil or butter, or briefly in simmering water.
Filling: The ricotta filling can be made a day in advance and stored in the refrigerator, covered.

The Perfect Pairing

While the sautéed spinach provides a light and fresh accompaniment, these ravioli also pair beautifully with other sides. A crisp green salad with a vinaigrette dressing would be lovely, or some crusty Italian bread to soak up any remaining delicious olive oil. For wine pairings, consider a light-bodied white like a Pinot Grigio or a Sauvignon Blanc, which will complement the basil and lemon notes without overpowering the delicate flavors of the ravioli.

Basil & Ricotta Wonton Ravioli

Based on a recipe from Cooking Light

Wonton wrappers are the secret to these seemingly from-scratch pasta pillows, making homemade ravioli achievable on any weeknight.

Total Time 35 minutes

Author Rosemary Stelmach

Ingredients

3/4
cup
whole-milk ricotta cheese
(about 6 ounces), preferably fresh and well-drained
1/4
cup
Parmesan cheese, grated & divided
(about 1 ounce)
1/4
cup
torn fresh basil, divided
1/2
teaspoon
finely grated lemon zest
3/8
teaspoon
freshly ground black pepper, divided
1/4
teaspoon
kosher salt, divided
16
square wonton wrappers, divided
1
large egg, lightly beaten
4
teaspoons
extra virgin olive oil, divided
3
garlic cloves, thinly sliced
8
cups
baby spinach
(about 10 ounces)
2
teaspoons
freshly squeezed lemon juice

Instructions

Prepare the Ricotta Filling: In a medium bowl, combine the well-drained ricotta cheese, 3 tablespoons of the grated Parmesan cheese, 2 tablespoons of the freshly torn basil, the finely grated lemon zest, 1/8 teaspoon of the black pepper, and 1/8 teaspoon of the kosher salt. Stir thoroughly until all ingredients are evenly incorporated. Taste and adjust seasoning as needed.
Assemble the Ravioli: Lay out 8 of the square wonton wrappers on a clean work surface. Immediately cover the remaining wrappers with a damp paper towel to prevent them from drying out. Lightly moisten the edges of each of the 8 exposed wrappers with the lightly beaten egg. Place 1 tablespoon of the prepared ricotta mixture in the center of each wrapper. Fold each wrapper in half diagonally to form a triangle, gently but firmly pressing along all edges to seal completely. You may use a fork to crimp the edges for a decorative and extra secure seal. Once sealed, place the finished ravioli on a plate and cover them with a damp towel. Repeat this process with the remaining wonton wrappers, beaten egg, and ricotta mixture.
Cook the Ravioli: Bring a large saucepan filled with water to a rolling boil. Carefully add the assembled ravioli to the boiling water, ensuring not to overcrowd the pan (cook in batches if necessary). Cook for exactly 3 minutes, stirring occasionally to prevent sticking. The wonton wrappers cook quickly, so avoid overcooking. Remove the cooked ravioli from the pan using a slotted spoon, allowing excess water to drain, and set aside.
Prepare the Sautéed Spinach: While the ravioli are resting, heat 2 teaspoons of the extra virgin olive oil in a large skillet over medium heat. Add the thinly sliced garlic and sauté for about 2 minutes, until fragrant and just lightly golden. Be careful not to burn the garlic. Add the baby spinach to the skillet and stir in the remaining 1/8 teaspoon of salt. Cook just until the spinach is wilted, which should only take 2-3 minutes. Remove from heat and stir in the freshly squeezed lemon juice.
Serve: Divide the sautéed spinach mixture evenly among 4 serving plates. Top each portion with four cooked ravioli. Finish by drizzling the remaining 2 teaspoons of olive oil over the ravioli, then sprinkle with the remaining 1 tablespoon of Parmesan cheese, the remaining 2 tablespoons of torn fresh basil, and the remaining 1/4 teaspoon of freshly ground black pepper. Serve immediately and enjoy your homemade-tasting Basil & Ricotta Wonton Ravioli!

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Basil and Ricotta Wonton Ravioli