Ravi, Ravi, Ravioli Time!

Homemade Ravioli.

I make homemade pasta ALL the time, it’s always surprising (even to me) that I so very very rarely make homemade ravioli. I would rather eat ravioli out of a can than sit around for hours pinching little ravioli pockets together.

But then I was flipping through Cooking Light and found this awesome recipe for Spinach and Cheese Ravioli made with Wonton wrappers. You mean, I can make ravioli with those and not have to cut big pasta sheets into  little squares?! SCORE!

Spinach Ravioli with Tomato Sauce

Adapted from Cooking Light (adapted to be full of fat)


  • 1/2 cup Whole milk ricotta cheese
  • 1/3 cup grated fresh Romano cheese
  • 1/4 teaspoon salt
  • 1/8 teaspoon ground nutmeg
  • 1 package frozen chopped spinach, thawed, drained, and squeezed dry
  • 1 large egg white, lightly beaten
  • 32 won ton wrappers
  • 1 large egg white, lightly beaten
  • 1 tablespoon cornstarch


  • 2 teaspoons olive oil
  • 4 garlic cloves, chopped
  • 1 teaspoon sugar
  • 1/4 teaspoon salt
  • 1/4 teaspoon crushed red pepper
  • 2 (14.5-ounce) cans diced tomatoes, drained
  • 1/4 cup chopped fresh basil
  • 1/4 cup grated fresh Romano cheese

To make ravioli:

Combine first 6 ingredients in a bowl.Working with 1 won ton wrapper at a time (cover remaining wrappers with a damp towel to keep them from drying), spoon about 1 level tablespoon spinach mixture into the center of each wrapper. Brush edges of wrapper with remaining egg white, and top with another wrapper, stretching the top slightly to meet edges of bottom wrapper. Press the edges together firmly with fingers. Cut ravioli into rounds with a 3-inch biscuit cutter; discard edges. Place the ravioli on a large baking sheet sprinkled with cornstarch. Fill a large Dutch oven with water, and bring to a simmer; add half of the ravioli (cover the remaining ravioli with a damp towel to keep them from drying). Cook 4 to 5 minutes or until done (do not boil). Remove the ravioli with a slotted spoon. Keep warm. Repeat procedure with the remaining ravioli.

To make sauce:

To prepare sauce, heat oil in a sauce-pan over medium heat. Add garlic; sauté 1 minute. Stir in sugar, salt, pepper, and tomatoes; bring to a boil. Reduce heat, and simmer for 2 minutes. Remove from heat; stir in basil. Spoon sauce over ravioli, and top with Romano.

Looks awesome, right? It was. My husband said it smelled like garlic. Nothing wrong with a little garlic. It was delicious and definitely a recipe that I’m keeping around.

Because I really love to laugh (and do so very often), here’s a little chuckle. The base here is looking to implement a 4H program. They received some money from the state to start up a program and there has been a lot of buzz about it. My husband did 4H with cows when he was younger and was looking into the program for my oldest (she has to be 5 to start, but a couple years down the road, we’re thinking ahead), obviously not with cattle, pretty sure housing wouldn’t like that, though we planted flowers and they don’t seem to have noticed that either, maybe they wouldn’t notice a cow out back. He’s looking into the bunny program because my oldest wants a real bunny so bad. I was perusing through some information and came across this gem:





Is it just me? or is that hilarious? I had no idea they had show jumping rabbits, but that is AWESOME! That’s definitely what she should do for 4H.

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