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Three Cheese Wonton Ravioli

3 Cheese Wonton Ravioli

Jamie Geller shares her recipe for Three Cheese Wonton Ravioli

  • Duration
  • Cook Time
  • Prep Time
  • 4 ServingsServings


  • 1/2 cup ricotta cheese
  • 4 ounce goat cheese, crumbled
  • 1/4 cup finely grated Parmesan cheese, plus more for garnish
  • 1 tablespoon fresh chives, chopped
  • 1 tablespoon fresh basil, chopped, or 1/2 teaspoon dried basil
  • 1/4 teaspoon Kosher salt
  • 1/4 teaspoon Freshly ground black pepper
  • 1/4 cup marinara sauce
  • 1/4 cup Pine nuts, toasted
  • 24 Gefen Round Wonton Wraps



  1. Fill a large pot three-quarters full with water and bring to a boil.
  2. In a small bowl, combine ricotta, goat and Parmesan cheeses and mix well. Stir in chives, basil, salt and pepper and set aside.
  3. Lay 6 wonton wrappers on a cutting board and place 1 tablespoon of filling in the center of each. Brush the edges with a little water and place another wonton wrapper on top, sealing the edges and pressing out any air bubbles around the filling but leaving about 1/8-inch border from the edge. Repeat with remaining filling and wrappers and set aside.
  4. Heat marinara in a small saucepan over low heat until warm, stirring occasionally.
  5. In a small skillet over medium-low heat, toast pine nuts until just brown, about 3 to 5 minutes.
  6. While pine nuts are toasting cook ravioli in boiling water until the ravioli float to the top, about 2 minutes. Drain, toss with marinara sauce and garnish with extra parmesan and toasted pine nuts.