Wonton Ravioli
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Unrated
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Prep Time
15 mins
-
Cook Time
15 mins
-
Servings
4 servings
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Calories
533 kcal
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Course
Main Course
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Cuisine
Italian
Wonton Ravioli
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Homemade ravioli, filled with a blend of ricotta and gorgonzola cheeses, then topped with a fresh tomato summer pasta sauce.
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Ingredients
- 12 oz ricotta
- 8 oz gorgonzola crumbled
- 1 package Wonton skins either square or round
- 2 Tablespoons fresh basil
Instructions
- Puree the ricotta and gorgonzola in a food processor.
- Add chiffonade of basil.
- Use one won ton wrapper for the bottom and one for the top. Put about a shy tablespoon of the mixture on one skin, with a pastry brush, (or your finger) wet skin all around and top with a second skin. Press to seal and set aside on a baking sheet until all are finished.
- Boil a big pot (or two) of salted water and cook ravioli for about 2-3 minutes until they bob back up to the surface. Don't over-crowd them or they won't cook as fast.
- Top with Summer Pasta Sauce.
- *If you're not crazy about blue cheese, try just the ricotta, some fresh garlic and fresh basil
Nutrition Information
Show Details
Serving
1serving
Calories
533kcal
(27%)
Carbohydrates
67g
(22%)
Protein
24g
(48%)
Fat
18g
(28%)
Saturated Fat
11g
(55%)
Polyunsaturated Fat
1g
Monounsaturated Fat
5g
Cholesterol
54mg
(18%)
Sodium
1298mg
(54%)
Potassium
244mg
(7%)
Fiber
2g
(8%)
Sugar
0.3g
(1%)
Vitamin A
514IU
(10%)
Vitamin C
0.2mg
(0%)
Calcium
360mg
(36%)
Iron
4mg
(22%)
Nutrition Facts
Serving: 4servings
Amount Per Serving
Calories 533 kcal
% Daily Value*
| Serving | 1serving | |
| Calories | 533kcal | 27% |
| Carbohydrates | 67g | 22% |
| Protein | 24g | 48% |
| Fat | 18g | 28% |
| Saturated Fat | 11g | 55% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 5g | 25% |
| Cholesterol | 54mg | 18% |
| Sodium | 1298mg | 54% |
| Potassium | 244mg | 5% |
| Fiber | 2g | 8% |
| Sugar | 0.3g | 1% |
| Vitamin A | 514IU | 10% |
| Vitamin C | 0.2mg | 0% |
| Calcium | 360mg | 36% |
| Iron | 4mg | 22% |
* Percent Daily Values are based on a 2,000 calorie diet.
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