Quick and Easy Wonton Wrapper Broccoli Rabe Ravioli
This homemade Broccoli Rabe Ravioli with sundried tomatoes, walnuts and lemon zest in a brown butter sauce comes together easily with the help of some store-bought wonton wrappers – and the leftovers are freezer-friendly!
Recipe by The Girl on Bloor
Canadian blogger Taylor Stinson is the founder of The Girl on Bloor. Her blog explores the cosmopolitan side of eating in by creating easy, healthy and tasty recipes for busy people on the go.
Ingredients
- 1 tub (16 oz) ricotta cheese
- 1/2 cup grated Parmesan cheese, divided
- 2 cloves garlic, minced
- ½ tsp salt
- ¼ tsp pepper
- 1 bunch broccoli rabe, divided
- 1/2 package wonton wrappers
- 1 egg
- ¼ cup butter
- ½ cup chopped walnuts
- ⅓ cup sundried tomatoes
- 1 Tbsp lemon zest
Directions
1. In a large bowl, mix ricotta, 1/4 cup parmesan cheese, garlic, salt and pepper together. Divide bunch of broccoli rabe in two, finely chopping the one half and trimming the ends off the other half.
2. Bring a large pot of salted water to a boil, cooking finely chopped broccoli rabe for 30 seconds. Drain and squeeze out excess liquid, then stir in with cheese mixture.
3. Place a small spoonful of cheese filling on wonton wrappers (about 2 tsp), then brush the edges of the bottom wrapper with egg. Place another wonton wrapper over top, pressing down hard to seal and making sure to remove air bubbles. To make heart shapes, carefully cut with scissors after sealing.
4. Place ravioli on a large baking sheet lined with parchment so they don’t stick to each other. Bring pot filled halfway with water to a boil and cook five ravioli at a time for 1 minute.
5. Meanwhile, melt butter in a large sauce pan and cook for 4-5 min until it starts to brown. Add cooked ravioli, remaining trimmed broccoli rabe, walnuts, sundried tomatoes and lemon zest and sauté for 4-5 minutes over medium heat.
6. Remove from heat, top with grated Parmesan cheese and enjoy!
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