Cookie Cutter Ravioli Makes 30 raviolis
Prep Time 25 min
Cook Time 4 min

Nutritional Information

Serving Size 6 raviolis
Amount Per
Calories 310
Calories from Fat 60
Total Fat 9 %
Saturated Fat 15 %
Trans Fat 0 g
Cholesterol 7 %
Sodium 30 %
Total Carbs 17 %
Dietary Fiber 12 %
Sugars 6 g
Protein 12 g
Vitamin A 40 %
Vitamin C 10 %
Calcium 15 %
Iron 20 %

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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