Wonton Raviolis
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
DIRECTIONS
- *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!