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Wonton Raviolis


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Serves | Prep Time | Cook Time

Ingredients

48 Wonton wrappers
16 oz Ricotta cheese
1.5 cups of Mozarella
5-10 oz of frozen, chopped Spinach, thawed and drained
2 Egg yokes
Salt and Pepper to taste


*Mix cheeses, egg yokes and spinach in bowl


*Lay out wonton wrapper


*Place between a tsp and tbsp amount of mixture on the center of the wrapper


*Wet two meeting edges of wrapper with water (using brush or corner of paper towel)


*Fold wrapper over to create a triangle


*In shallow sauce pan boil water, slight roll


*Allow enough room for raviolis to float around without touching, about 6 per large sauce pan


*Leave in water for about 4 minutes.


*When removing coat with EVOO or lay raviolis out in single layer or they WILL STICK TOGETHER.


*Enjoy with sauce or without both are great!


Pairs Well With


Notes

This may seem like a lot of steps, but it is VERY easy! I saw this recipe on Everday Italian and tweaked it a little bit to suit my palate. She has the original recipe at foodnetwork.com if you are interested.

ok this is tasty but took me quite awhile. i had a system where i got 8 ravioli folded up and then put them in 2 pots i had boiling on the stove. then while those boiled for 4 mins i made my next 8 ravioli. i ended up with too much filling but not a rediculous amount. when i pulled them out i put some in a pot with sauce to keep warm and others in a dish with sauce in between layers for leftovers.

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