Keto Sausage Ricotta Ravioli with Wonton Wrappers
Quick homemade ravioli using wonton wrappers as a shortcut to traditional pasta dough. Ground Italian sausage combines with ricotta, mozzarella, and bright lemon zest for a savory, creamy filling. This simplified method skips pasta rolling and shaping, making fresh ravioli achievable on a weeknight. Serve warm with marinara sauce and fresh basil for a restaurant-quality dish that tastes like you spent hours in the kitchen.
Ingredients
- ½ pound ground Italian sausageground turkey or beef1:1dietaryprotein
milder flavor
- 1 cup ricotta cheese
- ½ cup mozzarella cheese
- ½ teaspoon lemon zest
- ¼ teaspoon salt, plus more for cooking water
- 50 wonton wrappers
- 1 eggwater + cornstarch1 tbsp water + 0.5 tsp cornstarchveganbindingeggs-free
less secure seal
Full guide → - 1 cup marinara sauce
Instructions
- 1
Cook ground sausage in skillet over medium heat, crumbling, until no longer pink.
- 2
Finely chop cooked sausage and let cool.
- 3
Combine cooled sausage, ricotta, mozzarella, lemon zest, and salt in large bowl.
- 4
Beat egg in small bowl.
- 5
Lay wonton wrappers on work surface and brush with beaten egg.
- 6
Spoon filling onto center of each wrapper.
- 7
Top with second wrapper and press edges firmly to seal.
- 8
Bring large pot of lightly salted water to boil.
- 9
Gently add ravioli to boiling water and cook until tender.
- 10
Drain and transfer to baking sheet in single layer.
- 11
Toss with marinara sauce and serve with fresh basil and grated Parmesan.
Tips
Lay cooked ravioli on baking sheet immediately after draining to prevent sticking and allow them to cool before storing or serving.
Don't overfill wrappers; 2 teaspoons keeps edges sealed and prevents bursting during cooking.
Brush egg wash evenly on all wrapper edges for secure seals that hold filling during boiling.
Good to Know
Refrigerate filled uncooked ravioli on parchment paper in airtight container up to 1 day. Freeze up to 3 months.
Prepare filling up to 2 days ahead. Assemble ravioli up to 8 hours before cooking.
Serve immediately after tossing with marinara. Accompaniments: fresh basil, grated Parmesan, crusty bread, green salad.
Common Mistakes
Overfill ravioli to avoid bursting during cooking
Skip egg wash to avoid loose, unsealed edges
Crowd the pot to avoid sticking and uneven cooking
Substitutions
Dairy-Free Swaps
Vegan Options
less secure seal
Full guide →General Alternatives
milder flavor
FAQ
Can I freeze cooked ravioli?
Yes. Cool completely on baking sheet, freeze in single layer, then transfer to freezer bags up to 3 months. Reheat by boiling frozen ravioli for 2-3 minutes or warming in marinara sauce.
What if I don't have wonton wrappers?
Use gyoza, dumpling, or fresh pasta sheets cut into squares. Gyoza are thicker and may need 1 extra minute cooking. Pasta sheets require careful handling to seal properly.
How long do cooked ravioli keep?
Refrigerate in airtight container with sauce up to 3 days. Freeze cooked ravioli up to 2 months. Reheat gently in warm marinara to prevent breakage.