Lemon-Ricotta Ravioli

Lemon-Ricotta Ravioli

Ever thought of using cookie cutters to make savory foods? Celine of Celine's Eats shows us how to make simple, delicious ravioli with our Half Moon Cookie Cutter. We love to see people using our cookie cutters in new and interesting ways!


Making ravioli at home can feel intimidating but it doesn’t have to be! These lemon-ricotta ravioli are super easy and quick to make, thanks to using store-bought wonton wrappers. To make them even more special, I used CookieCutterKingdom’s Half Moon Cookie Cutter to shape them into cute crescents.

All you have to do to get these delicious homemade ravioli on the table is mix three cheeses and lemon zest together, put a dollop of filling between two wonton wrappers, and boil them!

You can even make a large batch and store them in the freezer so all you have to do is cook them for a few minutes - no thawing necessary - and you have a gourmet dinner in front of you!

These ravioli are tasty, smooth, and light, with a hint of lemon. I enjoy these with pesto, toasted walnuts, asparagus, and crisped prosciutto but the options are endless and you can make them as simple or as fancy as you want.

I recommend serving this pasta with something that won’t overwhelm and outshine the lemon flavor, such as a brown butter-lemon sauce. A glass of white wine is never a bad idea either!


Share your favorite way to serve these ravioli in the comments below!

Lemon-Ricotta Ravioli
Yield: 24 ravioli

What you need:

Lemon-Ricotta Filling:

-½ cup ricotta cheese
-¼ cup mascarpone cheese
-2-3 tbsp grated parmesan cheese
-Zest of 1-2 lemons
-Salt and pepper, to taste



-48 store-bought square wonton wrappers
-3-inch Half Moon Cookie Cutter
-Reusable plastic bag


Serving ideas:

Pesto (I used walnut pesto); toasted pine nuts (or whichever nut was used in pesto); asparagus, blanched; parmesan cheese; lemon zest; pan-fried, crisped proscuitto



In a medium bowl, combine three cheeses, lemon zest, salt, and pepper until well mixed. Taste and adjust lemon zest and seasonings as necessary. If not using immediately, cover and refrigerate for up to one day.


Snip corner of reusable plastic bag and if desired, insert round piping tip. Transfer filling to this plastic bag.


Separate two wonton wrappers and cover the remaining wrappers with a damp cloth or paper towel. Use the cutter to cut crescent shapes from the pair of wonton wrappers.


Take one crescent and pipe a small dollop of ricotta filling in the center. Brush the edges with water. Take the second crescent and brush the edges with water; lay this on top of the filling. Push out air bubbles and seal the two crescents together to form one ravioli. Repeat with remaining wonton wrappers.


In large pot, boil water over medium heat. Place ravioli in boiling water, making sure not to overcrowd the pot; cook in batches if necessary. Give water a gentle stir to prevent ravioli from sticking together. Cook ravioli for 2-3 minutes, or until they float to the top.


Serve immediately with desired accompaniments.


Celine's Eats

Back to blog

Leave a comment

Please note, comments need to be approved before they are published.