This is a fun mix that combines wanton wrappers and turns them into crispy, crunchy raviolis. Easy to make, fun for kids, and stuffed with a filling ricotta mixture. Plus – these are great finger foods! Win win for everyone!
Okay, now this Crispy Wanton Ravioli Fusion is such a playful recipe. It’s cute, crunchy, and a perfect finger food for kids. It’s a twist on ravioli, which is always a fun surprise when you want a break from the ordinary.
This is a favorite in our household, especially during movie night. It’s what’s on the menu when we opt for a healthy alternative to pizza. It’s got a cheese filling and a crunch crust and dipping sauce that it resembles pizza enough that my picky eaters don’t seem to care! I serve it up with a side of cut veggies and fruit, and everyone’s getting a good meal.
You’ll need wanton wrappers for this recipe, and a cheese mixture to stuff inside the wanton. Wantons wrappers are pretty easy to find. I find them at Safeway; however, my local Trader Joes and Whole Food’s don’t carry them. Any asian market should have them, as they’re a staple in asian food. The good thing about wantons is the wrappers freeze really well. Whenever I find them, I typically will buy several and stash what I don’t open or use inside the freezer.
The hardest part of this recipe, is getting the hang of stuffing the wanton with the right amount of cheese mixture – too much and you’ll risk the wanton wrapper bursting. Too little and you’ll have a sadly underwhelmed ravioli. However, if you’re feeling the need for some extra help, you could always use this cool gadget, though we haven’t personally tried it before.
You’ll need a package of wrappers, square of round. Put these to the side.
Then, in a small bowl, you’ll need a mix of shredded Mozzarella and Parmesan. Add in ricotta cheese, egg, parsley, garlic, salt and pepper, and mix.
Place a tablespoon of filling into the middle of wanton wrapper.
When closing the filled wanton, you might need to moisten your fingers and pinch the dough slightly to get it to seal. My Japanese mom is a pro with wantons, and she always had a tiny dish of water next to her while she worked. This way, she could dip her fingers in the water and then run it along the seam of the wrapper. Next, she’d pinch the edges together and the water would mix with the flour on the wanton and act as a bonding agent.
Continue to do this process until all the wanton wrappers have been used.
Fry them in a little bit of avocado oil until they’re crispy on both sides. Usually over medium-high heat for about 2 minutes per side, but not too high that the outside cooks before the cheese filling cooks! That would be a sad, sad day….
And you’re finished!
Serve with marinara dipping sauce (we love this recipe!). Enjoy!
A few notes about the Crispy Wanton Ravioli Fusion
- Some fun facts! Here’s the history of the wanton.
- If you didn’t catch the tip mentioned above, keep a tiny jar of water next to you while you stuff the wantons. When closing the wanton, you can dip your fingers in the jar of water and run your finger on the edge of the wanton to help close it. The water mixes with the residual flour on the wanton and acts like a glue.
- Once you’re opened up the wantons, they can dry out pretty quickly if you don’t have a fast hand. To help prevent this, keep them in a zip lock baggie or cover them with a damp towel until you need one (or, just leave them under the towel and then grab one wrapper at a time and fill it, moving the filled wanton to a prepared pan).
- We love to use Avocado oil for frying in. It’s great for shallow frying and it has a really high smoke point. This is the brand we love!
Crispy Wanton Ravioli Fusion
- 1 cup shredded parmesean cheese
- 1 cup shredded mozzerella cheese
- 1 carton ricotta cheese (15 ounces)
- 1 garlic clove, minced
- 1 package wanton wrappers (about 40 wrappers)
- 1 egg
- avacado oil, for frying
- salt and pepper, to taste
- marinara or dipping sauce
- Mix cheese, ricotta, egg, parsley, garlic, salt and pepper.
- Place a tablespoon of mixture into the middle of a ravioli sheet.
- Fold and close ravioli, then set ravioli aside.
- Continue this process until all ravioils have been filled.
- Heat avacado oil. When heated, cook raviolis in pan, taking turn to cook them so they don't crowd one another.
- After 2 minutes, flip raviolis. When both sides are crispy, remove from pan. Contine this process until all are cooked.
- Serve with marinara or more finger foods.