Ravioli Three Ways: Master the Art of Homemade Italian Pasta
Playful pasta parcels deliver creamy, peppery, and rich yolk centers in every bite.
Ravioli Three Ways: Cheese, Arugula, and Egg Yolk
Homemade ravioli is a culinary classic, often hailed for its rich fillings and delicate pasta. In this guide, adapted from The Pioneer Woman’s creative approach, you’ll learn how to use wonton wrappers to craft quick, “homemade” ravioli with three different fillings: creamy cheese, savory arugula, and luxuriant egg yolk. These methods are accessible, fun, and rewarding—whether you’re a novice cook or an experienced home chef.
Ingredients Breakdown
Each ravioli variation requires simple ingredients, with wonton wrappers acting as a clever shortcut for pasta dough. Stock up on the following:
- Ricotta cheese, whole milk (12 oz.)
- Freshly grated Parmesan or Romano (1 1/2 cups)
- Whole eggs (2, plus more for sealing and optional egg yolk ravioli)
- Salt and pepper to taste
- Olive oil (1 tablespoon, plus more for drizzling)
- Arugula (4 cups, for the arugula version)
- Wonton wrappers (24 squares per batch)
Step-by-Step Instructions
1. Prepare the Ricotta Filling
Begin by mixing together ricotta, grated Parmesan, 1 egg, and salt and pepper in a bowl. Divide this mixture into two separate bowls; one will remain plain cheese, while the other will become arugula-cheese filling.
2. Make the Arugula-Cheese Filling
Heat a tablespoon of olive oil in a skillet over medium heat. Add fresh arugula and cook just until wilted (about 30–45 seconds). Remove the arugula from the pan, chop it finely, let it cool, and then stir it into one bowl of the ricotta mixture. Set both bowls aside.
3. Prepare the Egg Wash for Sealing
In a small bowl, whisk together 1 egg and 3 tablespoons of water. This egg wash will act as the “glue” to seal your ravioli.
4. Assemble the Ravioli
Bring a large pot of salted water to a boil. While the water heats, lay out a wonton wrapper. Spoon about 1/2 to 1 teaspoon of your chosen filling into the center. Using a pastry brush, brush a 1/2-inch strip of the egg wash along all four edges of the wrapper. Carefully place a second wrapper on top, gently pressing to remove air bubbles and to seal the edges firmly.
Repeat this process with both the cheese and arugula-cheese fillings, keeping the remaining wrappers covered so they don’t dry out.
5. Craft the Egg Yolk Ravioli
This gourmet variation requires a gentle touch. Crack a fresh egg and, over a small bowl, allow the white to slip through your fingers, leaving the yolk intact in your palm. Place the yolk in the center of a wonton wrapper. Brush the edges with egg wash, top with another wrapper, and carefully seal without breaking the yolk.
6. Cook and Serve
Drop the assembled ravioli into boiling water, cooking four at a time to avoid overcrowding. Cook for about 3 minutes, then remove each ravioli with a slotted spoon. Serve immediately with your choice of sauce or a simple drizzle of olive oil and grated cheese.
Quick Reference Table: Ravioli Three Ways
| Type | Filling | Prep Tips | Cooking Time |
|---|---|---|---|
| Cheese | Ricotta, Parmesan, egg, salt, pepper | Keep filling portions small | 3 minutes |
| Arugula-Cheese | Same as cheese, plus wilted and chopped arugula | Cool arugula before mixing | 3 minutes |
| Egg Yolk | Whole egg yolk | Handle yolk gently; seal carefully | 3 minutes |
Tips for Ravioli Success
- Portion Control: Use only 1/2 to 1 teaspoon of filling per ravioli to avoid overfilling, which can cause leaks.
- Seal Tightly: Press out all air bubbles as you seal each ravioli to prevent splitting during cooking.
- Work Quickly: Wonton wrappers dry out fast, so keep unused wrappers covered with a damp towel as you assemble.
- Gentle Handling: For egg yolk ravioli, practice makes perfect—use your fingers to guide the yolk and avoid breaking it.
- Batch Cooking: Cook ravioli in small batches to avoid sticking and to ensure even cooking.
What others are reading
Customization Ideas
The possibilities with homemade ravioli are truly endless. Consider these variations inspired by the original article:
- Add lemon zest or nutmeg to the cheese filling for a flavor boost.
- Swap arugula for spinach or kale in the green version.
- Experiment with other fillings, such as roasted squash, mushrooms, or even chocolate for a dessert ravioli.
- Serve with brown butter and sage, marinara, pesto, or a simple garlic-butter sauce.
FAQs About Homemade Ravioli with Wonton Wrappers
Q: Can I make ravioli ahead of time?
A: Yes, you can assemble the ravioli in advance and freeze them in a single layer on a baking sheet before transferring to an airtight container. Cook directly from frozen, adding 1–2 minutes to the boiling time.
Q: Can I use egg roll wrappers instead of wonton wrappers?
A: Egg roll wrappers are thicker and may alter the texture. For best results, stick with wonton wrappers, which mimic traditional ravioli pasta.
Q: How do I prevent ravioli from breaking apart while cooking?
A: Ensure a tight seal, press out all air bubbles, and avoid over-filling. Cooking in small batches also helps prevent sticking and breakage.
Q: What’s the difference between traditional pasta dough and wonton wrappers?
A: Traditional ravioli dough is made from flour and eggs, kneaded and rolled thin. Wonton wrappers are made from wheat flour and water, are pre-rolled, and offer a convenient, time-saving alternative. The taste and texture are slightly different, but both are delicious.
Q: Can I bake these ravioli?
A: Boiling is best for retaining texture and preventing drying out. Baking could cause the wrappers to become tough unless you use a casserole-style dish with plenty of sauce, similar to baked ziti.
Why Wonton Wrappers?
Wonton wrappers are a brilliant shortcut for making ravioli at home. While they don’t replicate the exact taste and texture of handmade, egg-based pasta, they provide a quick, accessible solution that results in a very satisfying dish. The thin, pliable wrappers cook quickly and hold fillings well, making them ideal for busy weeknights or impromptu meals.
Serving Suggestions
Serve your ravioli hot, with your favorite sauce. Classic accompaniments include:
- Olive oil and freshly grated Parmesan
- Simple tomato sauce (marinara)
- Brown butter with sage and toasted nuts
- Pesto or creamy Alfredo sauce
A crisp green salad or a side of roasted vegetables complements the richness of the ravioli.
Conclusion
Making homemade ravioli three ways—cheese, arugula, and egg yolk—is surprisingly simple using wonton wrappers as a hack. These recipes, popularized by The Pioneer Woman, are accessible, adaptable, and delicious, perfect for both novice cooks and experienced food enthusiasts. With a bit of practice and creativity, you can serve restaurant-quality ravioli at home for any occasion.
Get Inspired and Experiment!
Homemade ravioli is as much about technique as it is about inspiration. Use these recipes as a foundation, then add your own twists with herbs, spices, and fillings. The more you experiment, the more confident and creative you’ll become. Whether you’re cooking for family, friends, or just yourself, these ravioli variations are sure to impress.
References
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