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8 servings, 6 ravioli (102 g) each
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Most filled pastas require gentle cooking, so cook them in simmering water. Vigorously boiling water will cause them to explode or fall apart. Ravioli are done when they float to the top.
Be sure to gently press down around filling of uncooked ravioli when sealing to remove the excess air.
Won ton wrappers can be thick or thin. For best results, use the thicker wrappers.
Substitute 1/2 cup Cracker Barrel Crumbled Feta Cheese with Oregano, Sun Dried Tomatoes and Black Pepper for the Parmesan. Or, omit ricotta cheese, and process 1-1/4 cups thawed frozen peas in mini food processor with the Parmesan until smooth. Spoon onto won ton wrappers and continue as directed.
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.