Wednesday, June 18, 2014


1 pckg. wonton wrappers
1 1/2 c. ricotta cheese
1/2 c. sautéed spinach, chopped
1 Italian sausage, chopped and browned
1 c. grated Parmesan
1 large egg
Salt and pepper, to taste
1 small dish of water (for wetting the edges of the wonton skins)
In a large bowl, combine ricotta, egg, Parmesan, sauteed spinach, and browned sausage bits. Season with salt and ground pepper. Mix well. On a baking sheet, lay out several whole wonton skins. Spoon about 1 tsp. filling into the center of each skin. Dip a finger into your water dish, then run it along the 4 edges of each wonton skin. Lay a second whole wonton wrapper over the first layer with filling. Press down firmly to seal your ravioli shut, making sure to get rid of all the air bubbles. To get rid of air bubbles, press the skins together starting from the base of the filling, then work your way to the edges. Repeat until all your filling/wrappers are gone. When all your ravioli are assembled, start boiling water in a large pot. Drop ravioli 3-4 at a time into the boiling water. Let them cook for about 2-3 minutes, then fish them out. Serve with a creamy sauce, or plain drizzled with olive oil/salt/pepper.

0 commentaires:

Post a Comment


Blog Archive

Powered by Blogger.