Egg-Shaped Ravioli

I had a craving for ravioli this week and I decided to try to make some of my own egg shaped ravioli—it was actually really easy to make and I love that I could custom fill them with whatever filling I want. You can make these hearty with meat or vegetables, and you can make them savory or even sweet for dessert. Try out this recipe and get creative with your fillings!


What you will need

  • 1 package of wonton wrappers
  • 1 8 oz. package of cream cheese
  • 2 cups of arugula
  • 3 garlic cloves, diced
  • 2 Italian sausage links with the casings removed
  • 1 tablespoon of Italian seasonings
  • 4 tablespoons of shredded Parmesan cheese
  • 4 tablespoons of olive oil
  • Pinch of pepper
  • Pinch of salt

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Remove the casings from the sausage and sauté the sausage in a pan until they’re fully cooked. Remove from the pan and place over the cream cheese to soften up the cheese. Add the chopped garlic and arugula to the pan and wilt down the arugula a little bit. Add the arugula mixture and Parmesan cheese to the sausage and cream cheese, and mix it all together.

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To fill the raviolis, take a wonton wrapper and place a dollop of the filling in the center of the wrapper. Wet the edges of the wonton wrapper and place another wrapper on top of the filling. Make sure to press all the air out to ensure a tight seal. You can keep them square, but I decided to take a pizza roller and cut them into the shape of an egg for Easter!

Let the raviolis sit for about 20 minutes before boiling them. Carefully drop the raviolis into slow boiling water and let them cook for about 2-3 minutes. Once they float to the top, they’re ready!

I plated them on a bed of arugula and drizzled them with a little olive oil, salt, pepper, and a sprinkle of Parmesan cheese. I wanted to keep the dressing light since the filling is so rich. Hope you love these as much as we did!