A simple cheese filling is the most common option for raviolis. However, you can use whatever filling you like for your wonton wrapper raviolis. You can add herbs and spices to the cheese filling, such as basil, thyme, sage, or nutmeg. Meats, such as sausage, chicken, prosciutto, and pancetta, can make tasty ravioli fillings. You may also opt for a seafood filling, such as crab or lobster. Vegetables and greens, such as mushrooms, butternut squash, pumpkin, spinach, and broccoli rabe, work well as ravioli fillings too. You can substitute other cheeses, such as mascarpone or gorgonzola, for the ravioli filling.
You can use egg substitute in place of the eggs if you prefer.
You can add other seasonings to the filling if you like. Crushed red pepper or Italian seasoning are some options to consider.
It’s best to work with only a small number of the wrappers at time. If you set out half of the wrappers at once, they may dry out by the time you are finished assembling them.
Don’t overfill the ravioli. They may burst during cooking, so the filling seeps out.
After you’ve pressed the edges of the wrappers together, lift the raviolis from the counter and pinch them together again to ensure that they’re sealed. For a more decorative look, you can use a fork to crimp along the edges of the ravioli. You can leave the ravioli as they are in their square shape, or use a medium cookie cutter in a fun shape, such as a heart or star, to cut them out. If you prefer, you can use 1 wonton wrapper for each ravioli instead of pressing two together. Place the filling in the center, and fold one corner to the other to form a triangle shape to seal.
Be sure to lay a piece of parchment paper or plastic wrap between the ravioli if you have multiple layers of them. That will keep them from sticking together. If you don’t plan to cook the ravioli right away, you can wrap the entire baking sheet with plastic wrap and refrigerate them for up to 2 days.
Add a pinch or two of salt to the water before you bring it to a boil. That will help season the ravioli as they cook.
If you’ve added a raw poultry or fish filling to the ravioli, make sure that the center is opaque to verify that they’re done cooking.
A basic tomato or marinara sauce works well with cheese ravioli, but any sauce, such as alfredo, arrabiata, vodka, or bolognese, will work well.
