This Easy Cheese Ravioli Recipe is for cheese lovers only! Wonton wrappers are stuffed with a 5 cheese filling and served with marinara or alfredo.
If you loved my butternut squash ravioli, then you’ll love today’s cheese ravioli recipe! Both are stuffed with homemade fillings, but use wonton wrappers as the pasta to keep these recipes quick and easy.
A twist on a classic, this easy cheese ravioli recipe has a couple secret ingredients: cream cheese and wonton wrappers!
- Ricotta Cheese, Cream Cheese, Mozzarella/Provolone Cheese Blend, and Parmesan Cheese – our FIVE cheese blend! Ricotta cheese is the classic creamy filling for ravioli, the cream cheese adds richness and tang, the mozzarella and provolone cheese blend add flavor and gooey-ness, and the parmesan cheese adds a great salty, nutty flavor.
- Egg – helps bind the cheese filling together so it doesn’t ooze out as the ravioli cooks.
- Salt, Black Pepper, Italian Seasoning, Dried Basil, Garlic Powder, and Onion Powder – our seasoning blend that gives the cheese filling those classic Italian flavors.
- Wonton Wrappers – the “pasta” or “ravioli” part of this cheese ravioli recipe. I love using wonton wrappers because they’re so easy to work with and so convenient.
- Marinara Sauce and/or Alfredo Sauce – for serving!
How to make
This five-cheese ravioli really couldn’t be simpler! Blend your filling, sandwich it between two wonton wrappers, boil it, and devour!
- Place ricotta, cream cheese, mozzarella/provolone, parmesan, egg, salt, pepper, Italian seasoning, basil, garlic powder, and onion powder into a high powered food processor and process until fully incorporated.
- Place 1 wonton wrapper onto a clean work surface and spoon 1 tablespoon of the cheese filling into the center.
- Use your finger to wet the outside edges with water then top with another wrapper and carefully press out any air bubbles. Press the top wrapper around the filling and seal the edges. Repeat with remaining filling/wonton wrappers.
- Fill a large stockpot with water and bring to a boil then boil the ravioli, no more than 8 at a time, for about 2 minutes.
- Remove, repeat with remaining ravioli, then serve with sauce of choice and enjoy!
How to make in advance, freeze for later, and cook from frozen
- Make and assemble the ravioli as directed. Do not boil.
- Spread in a single layer on a silicone mat lined baking sheet and freeze until solid.
- Once solid, transfer to an airtight container and store for up to 2 months.
- Cook as directed from frozen, but you’ll likely need an additional 2-3 minutes of boiling.
- Serve with sauce of choice and enjoy!
How do you keep ravioli from falling apart?
Here are a few tips for ensuring that your cheese ravioli stays together while boiling!
- Wet it down. Before you seal the wrappers together, wet the rims with your finger. This makes them sticky so they stay together!
- Eliminate air pockets. Push out any air between the two wonton wrappers before you seal and boil the ravioli. This prevents them from tearing or coming apart.
- Seal it tightly. Press down around the edges really well so there aren’t any gaps between the two wrappers.
What do you put on cheese ravioli?
What to serve with cheese ravioli
I like to serve my cheese ravioli next to a garlic bread, a salad, and a veggie!
- Garlic Bread or Bruschetta
- Pear, Blue Cheese, Candied Pecan Salad
- Roasted Brussels Sprouts
- Air Fryer Zucchini
How to store
Leftover cheese ravioli will last in an airtight container in the fridge for 3-5 days or in the freezer for up to 6 months.
Leftover ravioli will stick together when stacked. To avoid this: toss with pasta sauce, spray each ravioli with cooking spray, or generously coat ravioli with olive oil before stacking and storing.
To reheat, thaw in the fridge if frozen then microwave to warm!
Equipment for this recipe
- 1 (15 oz) container whole milk ricotta cheese
- 1 (8 oz) block cream cheese softened
- 1 cup shredded mozzarella/provolone cheese blend
- 1/4 cup finely grated parmesan cheese
- 1 large egg
- 1 teaspoon salt
- 1/2 teaspoon ground black pepper
- 1/2 teaspoon Italian seasoning
- 1/2 teaspoon dried basil
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 100 wonton wrappers
- Marinara sauce for serving
- Alfredo sauce for serving
- Place ricotta, cream cheese, mozzarella/provolone, parmesan, egg, salt, pepper, Italian seasoning, basil, garlic powder, and onion powder into a high powered food processor.
- Process until the cream cheese has been fully incorporated. Set aside.
- Place 1 wonton wrapper onto a clean work surface (I like using a plastic cutting board).
- Spoon 1 tablespoon of the cheese filling into the center of the wrapper.
- Use your finger to wet the outside edges with water.
- Top with another wrapper and carefully press out any air bubbles as you press the top wrapper around the filling then seal the edges.
- Repeat with remaining filling/wonton wrappers.
- Fill a large stockpot with water and bring to a boil.
- Boil the ravioli, no more than 10 at time, for about 2 minutes.
- Remove and repeat with remaining ravioli.
- Serve with sauce of choice, and enjoy!
- Take 5 seconds to rate this recipe below. We greatly appreciate it!
*Note: Nutrition information is estimated and varies based on products used.