Four Cheese Baked Ravioli

Four Cheese Baked Ravioli

1 pkg Wonton wraps or 12 egg roll wraps
1 cup Ricotta cheese
1 cup shredded mozzarella cheese
1 cup freshly shredded Parmesan cheese
1/2 cup freshly shredded Asiago cheese
1/4 cup half and half
1 tsp dried oregano
1 tsp dried basil
Garlic salt and/or Italian seasoning mix
Olive oil
Salt and pepper to taste

Preheat oven to 375 degrees.  Spray baking sheet with non-stick cooking spray.

In a bowl combine Ricotta cheese, mozzarella cheese, Parmesan cheese, Asiago cheese, half and half, oregano and basil.  Season the cheese mixture with salt and pepper to taste.  Set aside.


If using the egg roll wrappers cut them each wrapper in half vertically and then horizontally.  I like to buy the egg roll wrappers because you can easily double this recipe using just one package or use the left over wrappers for other recipes such as cream cheese Rangoons,  fried mozzarella sticks and more (these recipe will begin making an appearance in the near future).


Fill half of the wrappers with a heaping tablespoon of the cheese mixture on each, being careful not to place any filling near the edges.  Slightly flatten the filling.


Using a pastry brush, small clean paint brush or your finger, brush water on all four edges of the wrapper.  Place a second wrap on top, then crimp the edges together tightly with your fingers and then with the tines of a fork sealing all four edges.  It is best to wet and seal one Ravioli at a time to insure that they seal properly.  Place on greased baking sheet.


Brush Ravioli with olive oil and sprinkle with either garlic salt or Italian seasoning mix.

Bake for 10-12 minutes until lightly browned.  Serve with marinara sauce for dipping if you like.