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.