Wonton Ravioli

  • Yield: servings

If you want to cut calories or fat, sub fresh basil for the sage and use a light marinara sauce in lieu of butter.


cooking spray
8ounces goat cheese, softened to room temperature
2 eggs, well beaten
1/4cup minced onion
4 garlic cloves, minced
12 fresh sage leaves
24 wonton wrappers


  1. Line a rimmed baking sheet pan with aluminum foil. Coat foil with cooking spray.
  2. Combine goat cheese, egg, onion and garlic.
  3. Place 2 tablespoons of water in a small dish. Working with one wonton wrapper at a time, and keeping the remaining wrappers covered, moisten the edges of the wrapper. Place 2 teaspoons filling in center of wrapper, top with a piece of sage leaf. Place another wrapper on top, pressing well with a fork to seal edges. Place on baking sheet. Repeat until all the wonton wrappers are filled.
  4. Freeze ravioli on baking sheet pan, then place into a zip-top plastic bag. They’ll keep, frozen, up to 6 months. Makes 12 ravioli.

— By Robin Jenkins