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Easy 3-Cheese Garlic Tomato Ravioli

Make sure to check out the pictures below for how to assemble your ingredients.
Author: Kelly the Kitchen Kop


  • 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


  • Sauté garlic in the ghee (or butter) and olive oil for a minute or so, and then add in the cheeses and seasonings, and stir as it all melts.
  • 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.