Cookie Cutter Ravioli

Covering the assembled ravioli with a damp towel will prevent them from drying out before they get cooked.


  • 1/2 cup ricotta cheese
  • 2 Tbsp. grated Parmesan cheese
  • 1/2 cup frozen chopped spinach, thawed and squeezed dry
  • 1 package (12 oz.) wonton wrappers (about 3-1/2 x 2-3/4 in.)
  • 1 1/2 cups Ragu® Sauce, heated


  1. Combine ricotta, Parmesan cheese and spinach in medium bowl; set aside.
  2. Working in batches, separate 1/4 of the wonton wrappers and place on work surface. Brush surface of wontons lightly with water. Place 1 teaspoon of spinach filling in center of each wonton. Top with additional wonton wrapper, then press edges firmly to seal while removing any air bubbles. Cut out desired shapes with a wide surfaced 3-inch cookie cutter of your choice, discarding trimmings. Place filled wontons on a cookie tray, cover with a damp paper towel and set aside. Repeat, using remaining filling and wontons.
  3. Meanwhile, bring a large saucepot of salted water to a boil over high heat. Add 1/2 of the ravioli. Reduce heat and simmer, stirring occasionally, 4 minutes or until ravioli are tender. Gently remove ravioli with slotted spoon and repeat with remaining ravioli. Serve topped with hot Sauce.
Photo Copyright 2006 Publications International, Ltd. Used with permission.

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