ADVERTISEMENT

A Hack for Homemade? Ree Drummond’s Shortcut Ravioli is So Easy (and Cheesy)

Prep Time
15 min
Cook Time
15 min
Yields
4-6 servings

Let’s face it: nothing beats a warm, cheesy plate of home-cooked pasta at the end of a long day — but who has time to always make it all from scratch? The Pioneer Woman is the master of making mouth-watching comfort food easy and utterly delicious, and Ree does not disappoint with this simple and satisfying twist on homemade ravioli.

What’s Ree’s secret? To save time — without sacrificing that made-by-hand touch — Ree swaps out labour-intensive homemade pasta dough for store-bought wonton wrappers. The premade squares are perfectly sized for ravioli, and just need a little filling and sauce to transform into an incredible pasta dish. Ree’s recipe stars a lemony ricotta filling that brings bright, cheesy flavour to every bite. The best part? You can have this shortcut ravioli on the table in just 30 minutes.

Watch The Pioneer Woman and stream all your favourite Food Network Canada shows through STACKTV with Amazon Prime Video Channels, or with the new Global TV app, live and on-demand when you sign-in with your cable subscription.

ADVERTISEMENT
ADVERTISEMENT

directions

Step 1

Place the ricotta, Parmesan, oregano, parsley, lemon zest, salt and pepper in a bowl and mix until thoroughly combined. Set aside.

Step 2

Whisk together the egg with a tablespoon of water in a separate small bowl and set aside.

Step 3

Bring a large pot of salted water to a boil.

Step 4

Lay out a few wonton wrappers at a time. Place ½ tsp of the filling into the centre of each one. Then, working one piece at a time, dab your finger in the egg wash mixture and run it along the edge of a wrapper, then lay a second wrapper on top, lining up the edges as much as possible and gently pressing out any air bubbles. Set aside while you work on the rest.

Step 5

Drop a few ravioli at a time into the boiling water (you will cook them in batches to allow for plenty of room). Stir gently with a spoon so they do not stick together. Let cook until they float to the top, about 2 minutes. Remove with a slotted spoon to a platter. Cook the remaining ravioli in the same manner.

Step 6

Spoon a little marinara sauce on each plate and lay 4 to 6 ravioli on top. Spoon more marinara sauce over the ravioli, then spoon over some small dots of pesto. Garnish with the fresh basil leaves and serve.

Rate Recipe

Be the first to rate A Hack for Homemade? Ree Drummond’s Shortcut Ravioli is So Easy (and Cheesy)
ADVERTISEMENT