Quick Ricotta And Pancetta Ravioli Recipe

Cooking Directions

• STEP 1.In a large bowl, mix together the ricotta cheese, cooked pancetta, minced garlic, chopped herbs, salt, and pepper.
• STEP 2.Lay out the wonton wrappers on a clean surface and place a spoonful of the ricotta mixture in the center of each wrapper.
• STEP 3.Brush the edges of the wrappers with water and fold them in half to form a triangle. Press the edges firmly to seal the ravioli.
• STEP 4.Bring a large pot of salted water to a boil and cook the ravioli for 2-3 minutes, or until they float to the surface.
• STEP 5.While the ravioli are cooking, heat the tomato sauce in a separate saucepan until warmed through.
• STEP 6.Serve the cooked ravioli with the tomato sauce and garnish with grated Parmesan cheese and fresh herbs, if desired.

Cooking Tips

• Make sure to cook the pancetta until crispy before adding it to the ricotta mixture for maximum flavor.
• Be careful not to overfill the ravioli, as it can cause them to burst during cooking.
• If you don't have wonton wrappers, you can use fresh pasta sheets and cut them into squares.

Storage and Serving

• Leftover ravioli can be stored in an airtight container in the refrigerator for up to 3 days.
• To reheat, simply boil them in salted water for a few minutes until heated through.
• Serve the ravioli as a main dish with a side salad or garlic bread for a complete meal.