Italiano Ravioli

By lorik

Ingredients

• 2 whole eggs, beaten
• 1 container (15 oz.) POLLY-O Original Ricotta Cheese
• 1 cup KRAFT Finely Shredded Italian* Five Cheese Blend
• 72 won ton wrappers
• 2 egg yolks, beaten

Details

Servings 12
Preparation time 60mins
Cooking time 66mins
Adapted from kraftrecipes.com

Preparation

Step 1

MIX first 3 ingredients. Brush edges of wonton wrappers with egg yolks. Spoon 1-1/2 tsp. cheese mixture onto center of each wrapper; fold diagonally in half. Press edges together to seal.

PLACE 36 ravioli in airtight container; freeze for later use. Cook remaining ravioli, in batches, in boiling water 2 to 3 min. or until ravioli float to top.

DRAIN ravioli. Combine with Tomato & Bacon Sauce or Tomato-Cream Sauce. (See Tips.)

Notes: Reviewers complained that this was very bland as written, suggested salt, pepper and a generous amount of Italian seasoning added to the filling. Also, everyone stated that these MUST be frozen first otherwise they just fell apart in the boiling water. While preparing this recipe, line 2 sheet pans with wax or parchment paper. Lay each ravioli in a single layer on sheet pans and freeze. Once ravioli are totally frozen, you can store in a container, plastic bag, etc, until ready to boil. Do not boil at a rapid rate--a simmer boil would be best to keep the ravioli from popping open.