I originally sandwiched the cheese filling between two wrappers then cut them with my circle biscuit cutter. I made it through about seven ravioli before I threw in the towel on this method and went to the wonton style filling method. The problem with the sandwiching and cutting was that it took sooo long, much longer than I had imagined. It also created a lot of waste and I hate waste...especially of the food variety. So I decided to take one wrapper, stuff it and fold it in half diagonally - voila. This worked perfectly, quickly and wasted nothing.
The filling was a great left over user too. I had some ricotta hanging out on the top shelf, a bag of frozen spinach that has sadly been neglected and tons of shredded cheese in the freezer. I had no plan really, I just started throwing things in a bowl - and it worked (love when that happens)! One container of ricotta would fill the whole batch of wonton wrappers if you carry on with the triangular ravioli method, but this would make an awful lot of pasta. What you can do is layer the filled (uncooked) ravioli on a wax paper lined baking sheet, pop in the freezer for a spell then get them into a heavy duty freezer zipper bag and you'll have them ready for a future meal. When you're ready to cook the frozen batch just pop them (still frozen) into some boiling water and carry on.
And easy as that we have a plate of semi-homemade ravioli ready to be devoured. Enjoy!
Short-Cut Cheese Ravioli
1-15 oz container ricotta cheese
1 C shredded mozzarella cheese
1/2 C grated parmesan cheese
1/2 C frozen chopped spinach, thawed (or equal amount fresh, cooked)
1 pkg wonton wrappers - I use Nasoya wrappers
salt and pepper to taste
Bring a large pot of water to a boil.
Meanwhile, in a large bowl combine all ingredients (except the wonton wrappers) until thoroughly combined.
Set the wrappers (4 at a time so they don't dry out) on a dry surface and wipe the edges with a finger dipped in water. Place rounded teaspoon of the cheese mixture in the center of each wrapper.
Fold each wrapper in half diagonally pressing the edges together to seal, making sure to press out any air bubbles. Set filled ravioli on a dry plate in a single layer.
*If you're planning on cooking half the batch, now is the time to get the other half chillin' in the freezer*
Add prepared ravioli to boiling water and cook just until the pasta is tender, only about 3-4 minutes. Remove to serving plates and enjoy with sauce of your choice (ours happened to be some tomato-basil cream sauce tonight, yum).