The days leading up to Halloween should include ghosts and ravioli—nothing less! I wanted these ravioli to be easy and delicious, so I kept things simple. The filling is made of ricotta, Parmesan, and finely chopped pear. And guess what? We’re using wonton wrappers, which make the whole process much easier than making dough from scratch. Typically, there are about 51 wrappers in a standard 12-ounce package of wontons. I know, it’s a strange number, but adjust the filling if you find different brands.
Ghost Purse Ravioli
Ingredients
**For the Ravioli:**
- 1/2 cup whole-milk ricotta
- 1/4 cup grated Parmesan
- 2 tablespoons finely chopped peeled or unpeeled pear
- 1/2 teaspoon kosher salt
- Pinch of grated fresh nutmeg
- 1 large egg
- 1 12-ounce package wonton wrappers
**For the Sauce & Assembly:**
- 1 cup heavy cream
- 1/2 cup grated Parmesan plus more for serving
- 1/4 teaspoon kosher salt plus more
- Chopped fresh parsley for serving (optional)
Instructions
**For the Ravioli:**
- In a large bowl, mix together the ricotta, Parmesan, pear, salt, and nutmeg. In a small bowl, whisk the egg with a splash of water.
- Arrange the wonton wrappers on baking sheets and brush them with the egg wash. Spoon about 1/2 teaspoon of filling in the center of each wrapper.
- Gather the sides of the wrapper and press them together to form a shape resembling a ghost. Repeat with the remaining filling and wrappers. Freeze them for at least 30 minutes or up to 2 weeks.
**For the Sauce & Assembly:**
- In a medium skillet over medium-high heat, bring the cream to a simmer. Cook, stirring occasionally, until slightly thickened, about 1 to 2 minutes. Reduce the heat to low and whisk in the Parmesan and salt until the cheese melts.
- Bring a large pot of salted water to a bare simmer. Working in batches, drop in the ravioli and cook until they float and turn slightly translucent, about 2 to 3 minutes (you can test one to see if it’s al dente).
- Pour some sauce on a platter. Using a slotted spoon, transfer the ravioli to the platter. Continue layering ravioli and sauce. Sprinkle with more Parmesan and parsley, if using, before serving. Enjoy!