Wonton Raviolis
  • 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
  1. *Mix cheeses, egg yokes and spinach in bowl
  2. *Lay out wonton wrapper
  3. *Place between a tsp and tbsp amount of mixture on the center of the wrapper
  4. *Wet two meeting edges of wrapper with water (using brush or corner of paper towel)
  5. *Fold wrapper over to create a triangle
  6. *In shallow sauce pan boil water, slight roll
  7. *Allow enough room for raviolis to float around without touching, about 6 per large sauce pan
  8. *Leave in water for about 4 minutes.
  9. *When removing coat with EVOO or lay raviolis out in single layer or they WILL STICK TOGETHER.
  10. *Enjoy with sauce or without both are great!
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.