This homemade ravioli recipe is really easy to make, and even though it's not made using homemade pasta, it does take a little kitchen time, but it's worth it. Just do what I do: get your kids to help — I'm blessed with two of our four who love to be in the kitchen with me, it saves lots of time! We also like to turn on a good cooking show while we work. If you want a faster version that's a bit of a compromise because it uses bagged frozen ravioli, but is still not bad, check out my original ravioli recipe here.
Easy 3-Cheese Garlic Tomato Ravioli
Make sure to check out the pictures below for how to assemble your ingredients.
Ingredients
- 4 cloves garlic minced or 2 teaspoons dried garlic
- 2 Tablespoons ghee or butter approximate
- 2 Tablespoons olive oil approximate
- About 10 ounces shredded Parmesan cheese For that small amount, I just use my box grater – you'll need some for inside the ravioli and then save about 1/2 to 1 cup for the top
- 16 ounces soft mozzarella cheese usually in the deli area at the store
- 8 ounce package of cream cheese I use organic
- 1 teaspoon fresh chopped basil or dried basil
- 1/2 teaspoon pepper
- 3/4 teaspoon sea salt or more if needed
- Package of 48 wonton wrappers the brand I use has a super short ingredient label
- 24 ounce jar of your favorite organic pasta sauce I only buy it in glass jars, or homemade if you have some
Instructions
- It'll be messy, but your house should be smelling reeeeally good by now. Do a taste-test to be sure it's delicious. It should be creamy and probably a little stringy, but that's OK, and it should be really yummy. If not, add a little more sea salt and pepper.
- Butter an 11×14 pan. (Either stainless steel or glass – it should be deeper than a cookie sheet.)
- Now start making the ravioli. Wet the edges of a wonton wrap, then put about a Tablespoon or so of the cheese mixture into each one and fold over into a triangle. Wet the edges again to seal.
- Place them into the pan as you go along.
- Once you have one layer, spread some of the sauce around.
- Add another layer and more sauce all over the top. Sprinkle with more Parmesan cheese.
- Bake at 350* for about 25 minutes or until it's hot all the way through.
See? Pretty easy. It just takes some time to get them all wrapped up. Let me know what you think!
Annette says
These were so yummy! You could forgo the wontons and just eat the filling by the spoonful! But if you do stuff the wontons-which I do recommend-don’t skimp on the sauce in between the layers, as I did. The flour on the wontons “thickens” the sauce and then the raviolis stick together. We ended up having a hunk of ravioli, but it still tasted amazing!
Grace says
Hi! What’s the brand you use? i’ve only been able to find NaSoya.. has GMOs.
KitchenKop says
I don’t have my package anymore, but I think that might be the brand. There were only things like wheat and eggs in there, nothing weird.
Kelly