{"id":33629,"date":"2025-09-22T00:08:40","date_gmt":"2025-09-21T17:08:40","guid":{"rendered":"https:\/\/9amchef.com\/?p=33629"},"modified":"2025-09-22T00:08:40","modified_gmt":"2025-09-21T17:08:40","slug":"ghost-purse-ravioli","status":"publish","type":"post","link":"https:\/\/9amchef.com\/ghost-purse-ravioli\/","title":{"rendered":"Ghost Purse Ravioli"},"content":{"rendered":"\n<div class=\"wp-block-buttons is-layout-flex wp-block-buttons-is-layout-flex\">\n<div class=\"wp-block-button has-custom-width wp-block-button__width-100\"><a class=\"wp-block-button__link wp-element-button\" href=\"https:\/\/9amchef.com\/ghost-purse-ravioli\/2\/\"><strong>JUMP TO RECIPE<\/strong><\/a><\/div>\n<\/div>\n\n\n\n<p><\/p>\n\n\n<div class=\"wp-block-image\">\n<figure class=\"aligncenter size-full\"><img loading=\"lazy\" decoding=\"async\" width=\"1080\" height=\"1920\" src=\"https:\/\/9amchef.com\/wp-content\/uploads\/2024\/02\/Ghost-Purse-Ravioli.jpg\" alt=\"\" class=\"wp-image-33630\" srcset=\"https:\/\/9amchef.com\/wp-content\/uploads\/2024\/02\/Ghost-Purse-Ravioli.jpg 1080w, https:\/\/9amchef.com\/wp-content\/uploads\/2024\/02\/Ghost-Purse-Ravioli-768x1365.jpg 768w, https:\/\/9amchef.com\/wp-content\/uploads\/2024\/02\/Ghost-Purse-Ravioli-864x1536.jpg 864w\" sizes=\"auto, (max-width: 1080px) 100vw, 1080px\" \/><\/figure>\n<\/div>\n\n\n<p><\/p>\n\n\n\n<p>The days leading up to Halloween should include ghosts and ravioli\u2014nothing less! I wanted these ravioli to be easy and delicious, so I kept things simple. The filling is made of ricotta, Parmesan, and finely chopped pear. And guess what? We&#8217;re using wonton wrappers, which make the whole process much easier than making dough from scratch. Typically, there are about 51 wrappers in a standard 12-ounce package of wontons. I know, it&#8217;s a strange number, but adjust the filling if you find different brands.<\/p>\n\n\n\n<p><\/p>\n\n\n\n<!--WPRM Recipe 33631-->\n<div class=\"wprm-fallback-recipe\">\n\t<h2 class=\"wprm-fallback-recipe-name\">Ghost Purse Ravioli<\/h2>\n\t\t<p class=\"wprm-fallback-recipe-summary\">\n\t\t\t<\/p>\n\t<div class=\"wprm-fallback-recipe-equipment\">\n\t\t\t<\/div>\n\t<div class=\"wprm-fallback-recipe-ingredients\">\n\t\t<h4>**For the Ravioli:**<\/h4><ul><li>1\/2 cup whole-milk ricotta<\/li><li>1\/4 cup grated Parmesan<\/li><li>2 tablespoons finely chopped peeled or unpeeled pear<\/li><li>1\/2 teaspoon kosher salt<\/li><li>Pinch of grated fresh nutmeg<\/li><li>1 large egg<\/li><li>1 12-ounce package wonton wrappers<\/li><\/ul><h4>**For the Sauce &amp; Assembly:**<\/h4><ul><li>1 cup heavy cream<\/li><li>1\/2 cup grated Parmesan (plus more for serving)<\/li><li>1\/4 teaspoon kosher salt (plus more)<\/li><li>Chopped fresh parsley (for serving (optional))<\/li><\/ul>\t<\/div>\n\t<div class=\"wprm-fallback-recipe-instructions\">\n\t\t<h4>**For the Ravioli:**<\/h4><ol><li>In a large bowl, mix together the ricotta, Parmesan, pear, salt, and nutmeg. In a small bowl, whisk the egg with a splash of water.<\/li><li>Arrange the wonton wrappers on baking sheets and brush them with the egg wash. Spoon about 1\/2 teaspoon of filling in the center of each wrapper.<\/li><li>Gather the sides of the wrapper and press them together to form a shape resembling a ghost. Repeat with the remaining filling and wrappers. Freeze them for at least 30 minutes or up to 2 weeks.<\/li><\/ol><h4>**For the Sauce &amp; Assembly:**<\/h4><ol><li>In a medium skillet over medium-high heat, bring the cream to a simmer. Cook, stirring occasionally, until slightly thickened, about 1 to 2 minutes. Reduce the heat to low and whisk in the Parmesan and salt until the cheese melts.<\/li><li>Bring a large pot of salted water to a bare simmer. Working in batches, drop in the ravioli and cook until they float and turn slightly translucent, about 2 to 3 minutes (you can test one to see if it&#8217;s al dente).<\/li><li>Pour some sauce on a platter. Using a slotted spoon, transfer the ravioli to the platter. Continue layering ravioli and sauce. Sprinkle with more Parmesan and parsley, if using, before serving. Enjoy!<\/li><\/ol>\t<\/div>\n\t<div class=\"wprm-fallback-recipe-notes\">\n\t\t\t<\/div>\n\t<div class=\"wprm-fallback-recipe-meta\">\n\t\t<div class=\"wprm-fallback-recipe-meta-course\">Appetizer<\/div>\t<\/div>\n<\/div>\n<!--End WPRM Recipe-->\n\n\n\n<!--nextpage-->\n\n\n\n<!--WPRM Recipe 33631-->\n<div class=\"wprm-fallback-recipe\">\n\t<h2 class=\"wprm-fallback-recipe-name\">Ghost Purse Ravioli<\/h2>\n\t\t<p class=\"wprm-fallback-recipe-summary\">\n\t\t\t<\/p>\n\t<div class=\"wprm-fallback-recipe-equipment\">\n\t\t\t<\/div>\n\t<div class=\"wprm-fallback-recipe-ingredients\">\n\t\t<h4>**For the Ravioli:**<\/h4><ul><li>1\/2 cup whole-milk ricotta<\/li><li>1\/4 cup grated Parmesan<\/li><li>2 tablespoons finely chopped peeled or unpeeled pear<\/li><li>1\/2 teaspoon kosher salt<\/li><li>Pinch of grated fresh nutmeg<\/li><li>1 large egg<\/li><li>1 12-ounce package wonton wrappers<\/li><\/ul><h4>**For the Sauce &amp; Assembly:**<\/h4><ul><li>1 cup heavy cream<\/li><li>1\/2 cup grated Parmesan (plus more for serving)<\/li><li>1\/4 teaspoon kosher salt (plus more)<\/li><li>Chopped fresh parsley (for serving (optional))<\/li><\/ul>\t<\/div>\n\t<div class=\"wprm-fallback-recipe-instructions\">\n\t\t<h4>**For the Ravioli:**<\/h4><ol><li>In a large bowl, mix together the ricotta, Parmesan, pear, salt, and nutmeg. In a small bowl, whisk the egg with a splash of water.<\/li><li>Arrange the wonton wrappers on baking sheets and brush them with the egg wash. Spoon about 1\/2 teaspoon of filling in the center of each wrapper.<\/li><li>Gather the sides of the wrapper and press them together to form a shape resembling a ghost. Repeat with the remaining filling and wrappers. Freeze them for at least 30 minutes or up to 2 weeks.<\/li><\/ol><h4>**For the Sauce &amp; Assembly:**<\/h4><ol><li>In a medium skillet over medium-high heat, bring the cream to a simmer. Cook, stirring occasionally, until slightly thickened, about 1 to 2 minutes. Reduce the heat to low and whisk in the Parmesan and salt until the cheese melts.<\/li><li>Bring a large pot of salted water to a bare simmer. Working in batches, drop in the ravioli and cook until they float and turn slightly translucent, about 2 to 3 minutes (you can test one to see if it&#8217;s al dente).<\/li><li>Pour some sauce on a platter. Using a slotted spoon, transfer the ravioli to the platter. Continue layering ravioli and sauce. Sprinkle with more Parmesan and parsley, if using, before serving. Enjoy!<\/li><\/ol>\t<\/div>\n\t<div class=\"wprm-fallback-recipe-notes\">\n\t\t\t<\/div>\n\t<div class=\"wprm-fallback-recipe-meta\">\n\t\t<div class=\"wprm-fallback-recipe-meta-course\">Appetizer<\/div>\t<\/div>\n<\/div>\n<!--End WPRM Recipe-->\n","protected":false},"excerpt":{"rendered":"<p>The days leading up to Halloween should include ghosts and ravioli\u2014nothing less! I wanted these ravioli to be easy and delicious, so I kept things simple. The filling is made of ricotta, Parmesan, and finely chopped pear. And guess what? We&#8217;re using wonton wrappers, which make the whole process much easier than making dough from &#8230; <a title=\"Ghost Purse Ravioli\" class=\"read-more\" href=\"https:\/\/9amchef.com\/ghost-purse-ravioli\/\" aria-label=\"Read more about Ghost Purse Ravioli\">Read more<\/a><\/p>\n","protected":false},"author":1,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[311],"tags":[],"class_list":["post-33629","post","type-post","status-publish","format-standard","hentry","category-appetizer","infinite-scroll-item"],"_links":{"self":[{"href":"https:\/\/9amchef.com\/wp-json\/wp\/v2\/posts\/33629","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/9amchef.com\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/9amchef.com\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/9amchef.com\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/9amchef.com\/wp-json\/wp\/v2\/comments?post=33629"}],"version-history":[{"count":0,"href":"https:\/\/9amchef.com\/wp-json\/wp\/v2\/posts\/33629\/revisions"}],"wp:attachment":[{"href":"https:\/\/9amchef.com\/wp-json\/wp\/v2\/media?parent=33629"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/9amchef.com\/wp-json\/wp\/v2\/categories?post=33629"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/9amchef.com\/wp-json\/wp\/v2\/tags?post=33629"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}