Wonton Wrapper Raviolis Recipe
Level: Simple
Makes: 25 ravioli; Serves: 4
Nutrition Per Serving (Serving size: 1 of 4)
- Calories: 572
- Total Fat: 4 g
- Saturated Fat: 1 g
- Carbohydrates: 110 g
- Dietary Fiber: 4 g
- Sugar: 0 g
- Protein: 20 g
- Cholesterol: 26 mg
- Sodium: 1071 mg
Ingredients
- 50 wonton wrappers (about 1 packages)
- 1 egg, whisked with 1 teaspoon water (egg wash)
- 1 cup ravioli filling (prepare ahead if desired)
Instructions
- Arrange 8 wonton wrappers on a clean work surface. Using a pastry brush, lightly coat each wrapper with the egg wash.
- Spoon about 1 tablespoon of filling into the center of each wrapper. Top with another wonton wrapper, matching the edges, and press firmly around the filling to seal the edges completelyavoid trapping filling on the seams for a tighter seal.
- Optionally keep the ravioli square or use a medium cookie cutter to cut fun shapes (stars, hearts). Flip each ravioli bottom-side up and place on a baking sheet lined with parchment paper. To prevent sticking, layer parchment paper or plastic wrap between layers as you work.
- Repeat in batches until you have used all wrappers or filling. Wrap the tray tightly and store in the refrigerator for up to 12 days.
- To cook, bring a large pot of salted water to a rolling boil, then reduce to a gentle simmer. Stir the water to create a whirlpool and gently drop 1215 ravioli in one at a time, stirring gently so they don't stick.
- Poach for 23 minutes, until the ravioli puff slightly, float to the top, and the centers are opaque (important if using raw poultry or fish filling). Remove with a slotted spoon and set aside; cook remaining ravioli in additional batches as needed.
- Serve with your favorite sauce, melted butter, olive oil, or a warm broth, and optionally sprinkle with cheese.
1997 M.S. Milliken & S. Feniger, all rights reserved
