A recipe for fresh homemade cheese ravioli, made easy with convenient won ton wrappers and a simple cheese filling. The ravioli cook in a few minutes, just enough time to warm up the delicious sauce made with sun-dried tomato dressing. A quick toss in the sauce and they're ready to eat!
What do I need ?
Original recipe yields 8 Servings
This tool adjusts ingredient amounts only, not method or nutrition information. Additional changes to equipment, baking times, etc. may be needed for recipe success.
1 cup light ricotta cheese
1/2 cup KRAFT 100% Parmesan Aged Grated Cheese
48 won ton wrappers
1/4 cup Kraft Sun-Dried Tomato & Oregano Dressing
1/4 cup butter
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How do I make it ?
Combine ricotta and Parmesan; spoon 1 tsp. onto centre of 1 won ton wrapper. Lightly moisten edges of wrapper with water; fold diagonally in half. Press edges together to seal. Place in single layer on parchment-covered baking sheet; cover with towel. Repeat with remaining cheese mixture and won ton wrappers.
Bring large saucepan of water just to boil. Add half the ravioli; cook 2 to 3 min. or until ravioli float to surface. Meanwhile, cook dressing and butter in large skillet on medium-low heat until butter is melted.
Remove 1/2 cup cooking water from saucepan; stir into dressing mixture. Use slotted spoon to transfer cooked ravioli to dressing mixture in skillet; stir to evenly coat. Keep warm. Meanwhile, cook remaining ravioli in boiling water.
Remove last batch of cooked ravioli from boiling water. Add to ravioli mixture in skillet; stir to evenly coat with dressing mixture.
Kraft Kitchen Tips!
Most filled pastas require gentle cooking, so cook them in simmering water. Vigorously boiling water will cause them to explode or fall apart. Ravioli are done when they float to the top.
Be sure to gently press down around filling of uncooked ravioli when sealing to remove the excess air.
Won ton wrappers can be thick or thin. For best results, use the thicker wrappers.
Substitute 1/2 cup Cracker Barrel Crumbled Feta Cheese with Oregano, Sun Dried Tomatoes and Black Pepper for the Parmesan. Or, omit ricotta cheese, and process 1-1/4 cups thawed frozen peas in mini food processor with the Parmesan until smooth. Spoon onto won ton wrappers and continue as directed.
Calories From Fat
% Daily Value
Total fat 12 g
Saturated fat 7 g
Cholesterol 35 mg
Sodium 550 mg
Total carbohydrate 31 g
Dietary fibre 1 g
Sugars 3 g
Protein 11 g
8 servings, 6 ravioli (102 g) each
Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.