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The Pioneer Woman's Shortcut Homemade Ravioli

Ralph Smith for


  • 1 cup ricotta
  • 1/2 cup grated Parmesan cheese
  • 1 tablespoon chopped fresh parsley
  • 1 tablespoon chopped fresh oregano
  • 1 lemon, zested
  • 1/2 teaspoon kosher salt, plus more for pasta water
  • 1/4 teaspoon black pepper
  • 1 large egg
  • 48 wonton wrappers
  • 1 jar store-bought marinara, warmed
  • 1/4 cup store-bought pesto
  • basil leaves, for garnish
  • Chef notes

    I love all kinds of pasta, but there's something about good ravioli that really makes my heart beat faster. I love the flat area of pasta around the filling itself, and I also just love it when the fork finally cuts into the delicious filling.



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


    Whisk together the egg with 1 tablespoon of water; set aside.


    Bring a large pot of salted water to a boil. Lay out a few wonton wrappers at a time and place 2 teaspoons of the filling into the center of each one. Then, one at a time, dab your finger into the egg wash mixture and run it along the edge of the wrapper. Lay a second wonton wrapper on top of each one, matching the edges up as much as possible. Gently press out any air bubbles as you go. To seal the ravioli, use a knife or square cutter to neatly trim the edges.


    Drop a few raviolis at a time into the boiling water. Let them cook for about 2 minutes, then remove with a slotted spoon to a platter. Top each ravioli with a little bit of the warmed marinara.


    Dollop on the pesto and garnish with the fresh basil leaves. Serve immediately.