Using Wonton Wraps to Make Ravioli?

I want to make some homemade ravioli, but I don’t have a pasta machine. Some recipes at Epicurious like this one from Bon Appétit suggest using wonton wrappers. That feels wrong to me, though temptingly easy. Anyone have experience making ravioli this way?

Also, any recipes, tips, discussion about making home made ravioli would be very appreciated. I did do a search, but only found a little of the info I was looking for.

I love ravioli, but those store bought types leave a lot to be desired. But if anyone knows of a brand that is especially good, I’d be interested to hear about that, too!


I’ve never done it, but I don’t see a problem. Maybe I will try it if I can find where to buy wonton wraps.

I’ve done it with a mushroom ravioli recipe. Came out just fine.

If you’re patient, you can roll the pasta thin enough for ravioli just using a roling pin - I’ve done it this way. It does generally come out a bit more substantial than when it’s rolled with a pasta machine, but if you make those big raviolli like you get as a starter (one or two on a plate) in posh restaurants, it doesn’t seem to matter.

I believe wonton wraps come in different thicknesses. ISTR that the last time I tried it, they were too thin and I wished I had looked at the label and bought thicker ones. As far as working, they work wonderfully. They’re a lovely, silky pasta that’s hard to achieve even with the best pasta machine - a lot easier, too.

I’ve tried it a couple of times. It definitely works, though the end result doesn’t quite taste like a proper homemade ravioli would - I think it has something to do with the flour used for dumpling wrappers vs. pasta.

Another shortcut is to buy sheets of fresh lasagna noodles (most large supermarkets seem to carry the Olivieri brand where I live). The taste is definitely closer to the real thing.

This is true. You do also have to watch out for the thickness. Some wonton wraps I’ve seen are paper thin and depending on how much you were to stuff them, they might not make it through the boil.

Wow, this is perfectly timed for me! I just bought some wonton wraps yesterday at Meijer thinking, “I keep hearing that I should use these to make ravioli.”

The only tip I have is that whenever I see anyone using them on the Food Network, they always get a little brush and paint the edges with water in order to form a seal.

I’d love to hear some ideas.

You have to do that. It’s the glue that holds them together.

Thanks, guys, this is great!

I think I’ll try the wonton wrappers. I mean, really it couldn’t be any worse than store bought ravioli even if it’s not totally traditional. Thanks for the encouragement.

WRT the water to hold it together, some recipes say to use egg whites. Would water be better/worse/the same?

Oh–so that was the problem! I didn’t realize that they came in different thicknesses. After my first batch, which was tasty but so very thin, I wound up doubling the wonton wrappers to have a thicker ravioli, and then I gave up on them. Now I’ll have to look for the thicker ones and try again, because they were easy and very tasty.

I’ve seen Giada DiLaurentiis do this on her show. Here’s one of the recipes, which got good reviews:

Prosciutto Ravioli:,,FOOD_9936_33190,00.html

Wonton wrappers can be used for other things as well. Psycho Suzi’s Motor Lounge, recently featured on Diners, Drive-Ins and Dives, uses them for the deep fried burritos they call Mini Mex Rolls.

Nthing the suggestion to be aware of the thinness of the wonton wraps you’re considering. I tried making ravioli with thin wonton wraps and ended up with just…mush. Ricotta and dough and sauce in a bowl tasted fine enough, but the texture left much to be desired.

I once made a crawfish creole raviloli from scratch. It took a whole dam day. If you can successfully substitute wonton wraps for the pasta, more power to you.

We’ve done it several times. (Spinach and prosciutto.) It works great.

Yep, it works. I usually use the technique to make deep-fried dessert ravioli. Best recipe so far had the ravioli filled with strawberries macerated in balsamico with a touch of black pepper, accompanied by olive oil gelato. MmmMMMMmmm.