Ree Drummond's 5-Ingredient Recipe Is My New Favorite Italian Dinner Idea

Growing up as one of three, shall we say, “particular” eaters, my parents relied on trustworthy crowd-pleasers—often in the form of comfort food. One meal that would always get the seal of approval, whether it came from a freezer bag, a Fazoli’s drive-through, or even a can? Ravioli.

I didn’t make ravioli from scratch until my mid-20s, and honestly, I still rely on a fair amount of the frozen or refrigerated raviolis sold at places like Aldi, Costco, and Trader Joe’s. Hey, if store-bought is fine for Ina, it is for me, too! But when I saw Ree Drummond share a trick to slash ravioli prep time and trim down on the floury mess, I knew I had to try it.

During the “Noodle On It” episode of The Pioneer Woman, Drummond coaches us through how to make one of her favorite food mash-ups: Cheese Pizza Shortcut Ravioli. Read on to steal her shortcut secret—and to score tips to help you sidestep the potential pitfalls of this delicious recipe.

How to Make Ree Drummond’s Cheese Pizza Shortcut Ravioli

The main reason I hesitate to make homemade ravioli more often is the time it requires. While our Fresh Pasta Dough for Ravioli recipe transforms 2 ingredients into a mealtime masterpiece, it takes a little over 1 ½ hours start to finish—and that’s not taking into account the filling and the sauce. It’s also helpful to have a pasta maker, and I haven’t prioritized that as part of my kitchen tool collection.

So for me, DIY ravioli is not exactly ideal for after a long work day when stomachs are growling. But thanks to wonton wrappers, which stand in for the pasta dough here, Ree’s shortcut rendition certainly is weeknight-appropriate. It can be on the table in 40 minutes.

Here’s how:

Prep your pot. Start by bringing a large pot of salted water to a boil.
Form your raviolis. Lay out 12 wonton wrappers, then drop ½ teaspoon marinara sauce in the center of each. Top with 1 tablespoon shredded mozzarella cheese, a pinch of finely-shredded Parmesan cheese, and a dash of Italian seasoning. Dip your fingertip in a small bowl of water, and run it around the outside edge of one wrapper. Lay a second wonton piece on top; lining up the edges. Press out any air bubbles as you push down to secure the edges. Repeat to form 12 raviolis.
Trim things up. If desired, use a 2 ½-inch round pastry cutter to shape the ravioli into a round.
Cook the raviolis. Drop 6 of the raviolis into the boiling water, and stir gently with a spoon to ensure they don’t stick together. Allow the ravioli to cook for 2 minutes, or until they float. Remove with a slotted spoon and repeat with the other 6 ravioli.
Serve. Spoon some warm marinara sauce in each plate or bowl, then top with your desired serving size of ravioli. Top with a final scoop of marinara, a few fresh basil leaves, and more Parmesan cheese.

What Makes This Easy Ravioli Recipe Different?

Wonton wrappers are one of the quickest and easiest ways to make ravioli in far less time, and jarred marinara comes in clutch here to trim on prep time as well. In concert with the melty cheeses and fresh basil, these store-bought solutions don’t taste like a sacrifice.

Plus, as Ree says while demonstrating the recipe: “the great thing is, you can make as many as you want or as few as you need, and you can boil them all at once or just drop in individual portions.” With a pasta dough recipe, you’re often stuck making as many as the recipe is designed for (unless you want to waste the dough—and we’re firm believers that no carb should be left behind!).

This ravioli recipe also earns bonus points for being budget-friendly and efficient; you need just 5 ingredients to follow along with the ravioli recipe itself, or 6 if you count the basil garnish.

Tips For Making Ree’s Shortcut Ravioli Recipe

Ree’s recipe was easy to recreate at home, but along the way, I learned a few handy lessons. After comparing notes with our Test Kitchen about this semi-homemade ravioli, they shared some pro tips with me, too.

Stock up on the right wrappers. Wonton wrappers are widely available in the produce section of many major supermarkets (peek near the tofu), as well as at Asian grocers. They’re made with wheat, egg, and water; a formula that’s very similar to an egg noodle dough. Before purchasing, peek at how many wrappers are in each package. Stock up accordingly, keeping in mind that you’ll need 2 wrappers for each ravioli. If you have more wonton wrappers than needed for your ravioli, consider putting them to good use in Cheesecake Factory's Crab wontons or as a crunchy garnish for this Crab Rangoon Casserole.
Be careful not to overfill. That said, it’s wise to be prudent with any fillings you choose, as an overstuffed ravioli may not seal securely, and could spill out as it boils. When using a full wonton wrapper on top and bottom, aim for about 1 heaping tablespoon total of filling.
Try sealing with a beaten egg instead of water. Water does the job, but a beaten egg binds even better. Try 1 beaten egg with a splash of water, then use a pastry brush or clean finger to “paint” this on the rim of the bottom wrappers. Be sure to wash your hands well after handling raw eggs.

Say freeze. If you’d like to make a large batch all at once, it’s easy to create your own frozen ravioli to savor later. Prepare as instructed, then space out the ravioli on a baking sheet. Freeze for 1 hour, transfer to a zip-top storage bag, then label, date, and seal (pressing out as much air as possible first). Freeze for up to 6 months. Feel free to cook from frozen; just add 1 to 2 minutes to the cook time.

The Verdict on Ree’s Pizza-Flavored Ravioli Recipe

Thanks to wonton wrappers and jarred marinara, Ree Drummond’s shortcut ravioli is a breeze to bring to the table any night of the week. I adore the ease of this recipe, and the fact that it is a framework that's primed for riffing. (Perhaps next time I'll use basil pesto or Alfredo sauce instead of marinara.)

As written, the dash of marinara sauce and Italian seasoning inside the ravioli lends a whisper of pizza essence, but if a recipe is billed as “pizza ravioli,” I expect more pizza flavor. So next time, I think I may add a couple mini pepperoni, a small spoonful of sautéed mushrooms, or a few sausage crumbles—plus a small pinch of crushed red pepper flakes—to drive home the theme. I’ll definitely be assembling a large batch of those to have on-hand in the freezer. It’s not delivery, it’s Drummond’s mash-up meal…and after tasting this easy ravioli recipe, I can verify that it’s highly likely to be a winner with kids and adults alike.