1 28-ounce can plum tomatoes
4 ounces (½ cup) butter, cut into pieces
1 medium onion, halved
Pinch of sugar
½ teaspoon kosher salt
Ground black pepper
1 tablespoon lemon juice
2 frozen garlic cubes
3 frozen basil cubes
2 tablespoons dried oregano
3 large eggs
4 cups ricotta cheese
8 ounces mozzarella, plus more for topping
1¼ ounces Parmesan cheese
1/3 cup finely chopped fresh basil
1 teaspoon kosher salt
½ teaspoon freshly ground black pepper
48 wonton wrappers
- First, make the tomato sauce: In a 3-quart saucepan, crush the tomatoes in their juice with a fork. Add the butter, onion, sugar, salt, lemon juice, garlic, basil, and oregano. Simmer over medium-low heat until the sauce is slightly thickened, about 45 minutes. Discard the onion and season to taste.
- Position a rack in the center of the oven and heat the oven to 375°F.
- Bring a large pot of well-salted water to a boil.
- In a medium bowl, beat 2 eggs, then stir in the ricotta, 1 cup of the mozarella, ¾ cup of the Parmesan, the basil, garlic, salt, and pepper.
- Place 6 wonton wrappers on a work surface.
In a small bowl, beat the remaining egg. Spoon 1 tablespoon of the filling into the center of each wrapper, and brush the beaten egg around the edges of the wrapper. Place another wrapper on top and press the edges to seal.
- Transfer the ravioli to a rimmed baking sheet and lightly spray with cooking spray. Repeat with the remaining wrappers and filling, placing a sheet of parchment paper on top of the first layer as you run out of room. Cover with plastic wrap and refrigerate for at least 15 minutes. Then cook the ravioli for 2-3 minutes in the pot of boiling water. Don’t overcrowd the pot.
- On the bottom of each 9 x 13” baking dish, spread half of the tomato sauce. Arrange the
raviolis in the pans and pour the remaining sauce over them; then top with the remaining mozzarella. (The mozzarella may not cover the ravioli completely.) Top with the remaining Parmesan. Bake until bubbly, 30 to 40 minutes. Serve hot.
Yield: 12-16 servings
The sauce can be made two days ahead. Cover it and refrigerate. The ravioli can be stuffed, coated with the sauce, and frozen. Thaw in the refrigerator for 24 hours before topping with cheese and baking.