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Yields:
4 - 6 serving(s)
Prep Time:
10 mins
Total Time:
1 hr 10 mins
The weeks leading up to Halloween must consist of ghosts and ravioli. I wanted to make these approachable and tasty, so I kept things simple. The filling consists of ricotta, Parmesan, and finely chopped pear. The recipe also calls for wonton wrappers, which take a huge step out of the process of making homemade dough. Usually there are 51 wrappers in a typical 12-ounce wonton packages. How absurd, I agree, but if you find other brands, adjust the filling accordingly
What to do with leftover wonton wrappers?
Some brands of wonton wrappers might give a little more than you need to make these ravioli. You can use them up by making these absolutely delicious ahi tuna nachos.
Can you make these ahead of time?
You sure can! These are frozen before cooking anyway. You can freeze for up to 2 weeks for the best quality. Do not cook these ahead of time, however; they should be made and eaten right away!
Other Halloween recipes?
If you’re looking for other spooky ideas for Halloween, check out this page for tons of Halloween-inspired recipes. Here are some favorites:
- Try these Hocus Pocus-inspired s’mores pops. Your kids will think they're way too cool for school.
- Candy apples are always a classic and an easy, last-minute dessert.
- Make pumpkin lasagna the night before the big night so all you have to do is reheat, eat, and grab your trick or treat bags!
Made this recipe? Let us know how it went in the comments below!
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Ingredients
Ravioli
- 1/2 cup
whole-milk ricotta
- 1/4 cup
grated Parmesan
- 2 Tbsp.
finely chopped peeled or unpeeled pear
- 1/2 tsp.
kosher salt
Pinch of grated fresh nutmeg
- 1
large egg
- 1
(12-oz.) package wonton wrappers
Sauce & Assembly
- 1 cup
heavy cream
- 1/2 cup
grated Parmesan, plus more for serving
- 1/4 tsp.
kosher salt, plus more
Chopped fresh parsley, for serving (optional)
Directions
Ravioli
- Step 1In a large bowl, mix ricotta, Parmesan, pear, salt, and nutmeg. In a small bowl, whisk egg with a splash of water.
- Step 2Arrange wrappers on baking sheets and brush with egg wash. Spoon about 1/2 teaspoon filling in the center of each wrapper.
- Step 3Gather sides of wrapper and press together to form a shape that resembles a ghost. Repeat with remaining filling and wrappers. Freeze at least 30 minutes or up to 2 weeks.
Sauce & Assembly
- Step 1In a medium skillet over medium-high heat, bring cream to a simmer. Cook, stirring occasionally, until slightly thickened, 1 to 2 minutes. Reduce heat to low and whisk in Parmesan and salt until cheese melts.
- Step 2Bring a large pot of salted water to a bare simmer. Working in batches, drop in ravioli and cook until they float and turn slightly translucent, 2 to 3 minutes (it helps to take one out and test to see if they’re al dente).
- Step 3Pour some sauce on a platter. Using a slotted spoon, transfer ravioli to platter. Continue to layer ravioli and sauce. Sprinkle with more Parmesan and parsley, if using, before serving.
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