Tuesday, April 5, 2011

Making cheese ravioli with Chinese dumpling wrappers

I admit, I didn't think it would work, but it did! A few months ago I bought round dumpling wrappers at a local Asian market that I frequent. I made some potstickers and everyone loved them. When I was making the potstickers, I thought to myself, "Jeepers, these would be great for making cheese ravioli! I finally got around to making them last weekend and they were a huge hit! I've got another package in the freezer now just begging to be used for cheese ravioli!

You can find the round dumpling wrappers in the freezer section at T&T Asian Market on Elmwood Avenue in Kenmore, or any Asian market. If you do not see them, ask for them. They are thicker than wonton wrappers and hold up well for making ravioli.

Cheese ravioli
30 to 36 round dumpling wrappers
16 ounces whole or part skim milk ricotta cheese
3 to 4 Tbsp. fresh parsley, finely chopped
2 cloves fresh garlic, finely minced
2 Tbsp. grated Parmesan cheese
2 eggs, lightly beaten
water, for sealing shut wrappers
8 to 10 quarts boiling water, for cooking ravioli
6 to 8 cups your favorite marinara sauce
large cookie sheet
Sprinkle cookie sheet with light dusting of cornstarch. This will keep your ravioli from sticking to the cookie sheet.
Defrost dumpling wrappers. Set aside 30 to 36, keeping them under a very lightly dampened paper towel or kitchen towel to keep them from drying out. Add several tablespoons of cold water to a small bowl and set aside.
To make the filling, mix together ricotta cheese, Parmesan cheese, parsley, garlic and eggs. Mix well to blend all ingredients.
On a clean dry surface, lay out two or three dumpling wrappers (keep the rest under the lightly dampened paper towel or kitchen towel). With a regular tablespoon (one you would use to eat soup), and working quickly, add heaping spoonful of cheese mixture to the dumpling wrapper, slightly off-center. With your fingers, shape the cheese to resemble a small, round cotton ball.
Moisten your index finger in the small bowl of water and run it around the circumference of the dumpling wrapper.
Fold over wrapper, using your fingers to seal tight. Repeat until all dumpling wrappers are used.
Bring 8 to 10 quarts of salted water to a boil in a large stockpot and reduce to medium heat (gentle boil). Add ravioli to pot about 6 to 8 at a time. Boil gently for 3 to 5 minutes, until they float. Remove to bowl with a bit of boiled water in it. Repeat until all ravioli are cooked.
Serve with your favorite marinara sauce, grated cheese, meatballs and sausage. Delicious tossed with melted butter, Parmesan or Romano cheese and a sprinkle of chopped fresh parsley.
Yield: 4 to 6 servings, depending on appetites (my family can each eat 6 to 8 of these).

Till next time, I remain Frugally Yours!
Rachael Monaco


  1. Food is one of the quickest ways to my heart.

  2. I agree with Annie. Ravioli filling is a great area for exploration and adventure! And while some like making the home-made pasta, many others just aren't into the process. Your idea really makes it accessible to everyone, Rachael!