day 134 – Cheese/Basil Ravioli

It’s easy to make ravioli when you have wonton wrappers on hand.  It reduces the time and effort it takes to make fresh pasta ravioli.

Sauté some garlic, tomatoes and basil in olive oil for a simple sauce and you have a quick, satisfying meal in under an hour.


¼ cup minced onion

4 cloves garlic, finely minced

2 Tablespoons olive oil

6 plum tomatoes (2 pounds), coarsely chopped or one 28 oz. can of plum tomatoes, drained and chopped

3 Tablespoons chopped fresh basil

Salt to taste



12 ounces goat cheese, at room temperature

¼ cup ricotta cheese

¼ cup chopped fresh basil

1 large egg


You will also need:

1-package wonton wrappers

Freshly grated/shaved Parmesan cheese to taste

Sprig of fresh basil for garnish


To make the sauce, sauté the onions in oil in a medium saucepan over medium heat for @ 3 minutes.  Add the garlic, stir and cook for another 2-3 minutes.  Stir in the tomatoes and basil.  Reduce the heat, cover and cook for 20-30 minutes.  Salt to taste.

For the filling: Place the cheeses, basil and egg in a food processor and whir till smooth.

Place 1 tablespoon of the filling in the center of a wrapper.  Moisten the edges with water, place another one on top and press to seal (make sure to remove any air in the pocket).

Repeat till you have used up the entire filling.

Bring a large pot of water to a boil and then reduce the heat to a gentle boil.  Add the ravioli and cook 3-5 minutes.  Use a slotted spoon and transfer the pasta to a platter.  Spoon the sauce over the ravioli.  Sprinkle with Parmesan and fresh basil.

Makes 6 servings.

Buen Provecho

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