How to Make Ravioli with Wonton Wrappers- Amazingly Simple and Delicious Eggplant Parmesan Ravioli

I have made photos for step by step instructions on how to make ravioli using wonton wrappers.

A few months ago I found some interesting recipes on one of Rachael Ray’s websites for ravioli made with wonton wrappers. I tried her pumpkin ravioli. This week I made the Eggplant Parmesan Ravioli, and I was stunned with the results. It was easy, and amazingly delicious. I like for my calories to count for something, so I would never cook anything that I thought was going to be just okay, but I really was amazed at how great this ravioli was.

So this is a simplification of Rachael Ray’s Eggplant Parmesan Ravioli. She recommended three eggplants, totaling one and a half pounds. I used one medium eggplant, and I have no idea how much it weighed. I reduced the amounts of the remaining ingredients also. I just wasn’t sure if I’d like the recipe, so decided to make a small batch. My version made 12 raviolis, enough for three servings. Next time I will make more, and maybe try freezing some.

1 medium eggplant

Olive oil

2 cloves garlic

½ cup/2 oz Mozzarella cheese

1/3 cup Parmesan cheese

½ pint grape or cherry tomatoes, halved

6 large wonton wrappers

salt

1. Peel eggplant and cut in large cubes. Transfer in batches to food processor, and pulse to finely chop.

2. Brown eggplant with one clove of crushed or minced garlic in olive oil in a hot skillet. Rachael said 1 ½ tablespoons of olive oil for 3 eggplants, and brown for about 10 minutes. This was not nearly enough oil, nor nearly enough time. Eggplant really absorbs oil. I probably cooked my eggplant for a total of 30 minutes.

Set aside eggplant to cool. I cooked my eggplant and refrigerated. I made my ravioli two days later.

3. Gather remaining ingredients. Mix ½ cup Mozzarella and ¼ cup Parmesan cheese with eggplant. Wash and halve tomatoes. I used orange Zima grape tomatoes and champagne cherry tomatoes.

4. I used large wonton/eggroll wrappers, and cut them in half. Use water, and wet the edges of the wrapper with your finger, a small basting brush, or a spray bottle.

5. Place a spoonful of eggplant and cheese mixture onto wonton pasta.

6. Fold over to seal, squeezing out as much air as possible.

7. Continue making raviolis, placing on a pan covered with parchment paper or plastic wrap. You can freeze them like this.

8. Drop raviolis, about 4 at a time, into boiling salted water. Make sure you use a large enough pan, and stir gently to make sure the raviolis do not stick to the pan, or to each other. I say this from a bad experience with my beet raviolis. Cook for about 4 minutes. They will float to the top. Dip out with slotted spoon to drain. Place 3-4 raviolis per serving bowl.

9. Heat olive oil in skillet. Add one clove crushed or minced garlic and tomatoes. Salt to taste. Cook 3 to 5 minutes until tomatoes are softened. Stir in ½ cup of pasta cook water.

10. Spoon tomato sauce over raviolis. Sprinkle with grated Parmesan.