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  • cooking spray
  • 8 ounces goat cheese, softened to room temperature
  • 2 eggs, well beaten
  • 1/4 cup minced onion
  • 4 garlic cloves, minced
  • 12 fresh sage leaves
  • 24 wonton wrappers


  1. Line a rimmed baking sheet pan with aluminum foil. Coat foil with cooking spray.
  2. Combine goat cheese, egg, onion and garlic.
  3. Place 2 tablespoons of water in a small dish. Working with one wonton wrapper at a time, and keeping the remaining wrappers covered, moisten the edges of the wrapper. Place 2 teaspoons filling in center of wrapper, top with a piece of sage leaf. Place another wrapper on top, pressing well with a fork to seal edges. Place on baking sheet. Repeat until all the wonton wrappers are filled.
  4. Freeze ravioli on baking sheet pan, then place into a zip-top plastic bag. They’ll keep, frozen, up to 6 months. Makes 12 ravioli.
— By Robin Jenkins

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The recipe was originally published as Wonton Ravioli on

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