My Secret to Making Ravioli Easy


Ravioli or Dumplings or Potstickers. It all depends on how you fold and cook them really.

When making ‘ravioli’ I take a huge shortcut. I am a little nervous about making pasta. We didn’t eat much Italian and never thought to make pasta growing up. The only time that I was involved in the actual pasta making process (there were at least 4 of us present) resulted in pasta so poor that the dog didn’t even want to eat it. Can you understand my aversion to pasta making?

How do I get around this you say? I use wonton wrappers. Yup. Don’t judge my laziness but reward points for creativity! I don’t even feel so creative now that they suggest this right on the wonton wrapper packaging. The wrappers freeze well and are great for using small bits of leftovers. 6 shrimp, half a chicken breast or a sweet potato can make enough ravioli for a whole meal. I used them once to make miniature lasagna in muffin tins.

Wonton wrappers can be found in the produce section of your average grocery store. Look in the cooler of the local international market for homemade varieties. If you are lucky, the store might offer different shapes or sizes.

I have made very popular fried ravioli with cream cheese and guava paste. Another batch, with left over mashed potatoes and horseradish cheese, were surprisingly like perogie. Anything goes for me. 

This is a batch of smoked prosciutto and Fiddlehead ravioli I made because I had an abundance of fiddleheads to play with. Try other things like fun cheeses, leftover bits of meat or cooked veggies.  I made these ravioli style by folding in half, but I think you might up the ante by folding them pot-sticker style (little purses) and cooking them as such. 

The filling:

  • Approx 2c fiddle head ferns
  • 2 med-thick slices smoked prosciutto, diced
  • 2c ricotta cheese
  • 1 egg yolk
  • 1/4 parmesan cheese
  • pinch nutmeg
  • s/p

Blanch and trim the fiddleheads.  Chop larger fiddle heads in half (or smaller). Mix together the ricotta, egg yolk, parmesan and nutmeg. Season generously.

Begin to fill ravioli by placing a teaspoon of ricotta, a fiddlehead and a pinch of diced prosciutto on each wrapper (work in small batches). Using egg wash or water as a seal and wrap and pinch wonton/pot-stickers closed.

I have boiled and sautéed these. Next time I will try pot-sticker style.

Boiled ravioli are prettiest when in sauce or in soup, steaming is not recommended for cheesy fillings, and fried is always yummy.

approx yield: 40