Pepperoni pizza ravioli

After the success of my taco bites, I started thinking about other things I could make with wonton wrappers. Ken suggested pizza pockets, which made me think: what about pizza ravioli?

I’m coming to realize that I have 2 styles of creating recipes:

  1. Take foods I love and combine them
  2. Take foods I love and miniaturize them

To be honest, the only thing ravioli-ish about these pizza ravioli was their shape, but I thought that calling them that was more appetizing than “square pizza pockets.” Though that’s what they really are 🙂

What’s fun about these is they have a surprising crunch to them, right around the edges. If you don’t want crunchy ravioli I bet you could bake them for less time, but I liked it!

You will need:

  • wonton wrappers
  • pizza sauce
  • pepperoni (it tastes better in stick form than pre-sliced, so just chop the amount you need and freeze the rest)
  • 1 egg
  • optional: oregano leaves, garlic powder and red pepper to taste

Fun story time: I bought this Contadina sauce at Wegmans the last time I made homemade pizza, and Ken laughed at me. He said it was cheap! Little did he know it tastes EXACTLY like lunchables pizza sauce! So if you are secretly 8 years old and still buy lunchables, you would love this sauce.

Preheat oven to 400° and lightly spray a cooking sheet with nonstick spray. Lay out some wonton wrappers and put a liberal dollop of sauce in the middle of each one. Add your pepperoni chunks and season with red pepper, garlic powder and oregano.

I would add more than the amount shown in these pictures, as they didn’t turn out quite as full as I liked. Same goes for cheese. 

Add the cheese on top of the sauce.

In a small bowl, beat 1 egg to make a wash. Line the edges of the wonton wrapper with the egg, and place another wrapper on top, using the egg as glue.

Since this was the first time making these, we experimented with how to seal them. The left row was my ravioli attempt, the middle row we just pinched and left alone, and on the right you can see Ken’s strange origami attempt.



To make the raviolis look like fancy raviolis, I pushed the edges down with the tines of the fork. Alternatively, you can use some cool culinary tool I’m sure exists to give them cute scalloped edges.



Bake at 400° for 10 minutes or so or until crispy.

Serve with a side of pizza sauce for dipping, and enjoy!

What’s awesome about these is they taste exactly like pizza, but with a satisfying crunchy shell. They’re fun enough to serve to your friends or kids, but because you didn’t buy them in the freezer section you can feel confident they are several steps above middle school cafeteria pizza bites!





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