Wonton Skin Raviolis

c.1997, M.S. Milliken & S. Feniger, all rights reserved See Beef Ravioli with Fresh Tomato Sauce for filling

Wonton Skin Raviolis
Wonton Skin Raviolis

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

25

raviolis

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

25

servings

Ingredients

  • 50

    wonton wrappers (about 1 1/2 packages)

  • 1

    egg, beaten with 1 teaspoon of water

  • 1

    cup ravioli filling

Directions

Lay out 8 wonton wrappers on counter in front of you. Paint each one lightly with beaten egg. Place 1 tablespoon filling in the center of each ravioli. Seal by placing 8 additional wonton wrappers on top to cover each square. Pick up each ravioli and press well all around edges to seal. For a good seal, make sure no filling is stuck in the edges. Square ravioli can be left as is or cut into festive shapes (stars, hearts etc.) with a medium cookie cutter. Place the ravioli upside down on a cookie sheet lined with parchment. Lay out 8 more wrappers and repeat the process until either wrappers or filling is gone. Lay additional parchment or plastic wrap between layers of ravioli as needed as you lay them on the cookie sheet. The entire cookie sheet can be wrapped well and refrigerated for 1 to 2 days. When ready to cook ravioli, bring large pot of salted water to a boil. Lower heat to a simmer, give the water a good stir to form a whirlpool effect and quickly drop in 12 to 15 raviolis one by one, stirring gently to separate them as they hit the water. Poach gently 2 to 3 minutes, or until ravioli puff up, float to the surface and are opaque in the center (in the case of raw poultry or fish fillings) Remove ravioli from pot with a slotted spoon and reserve. Cook remaining ravioli in same manner. Serve with sauce, butter, or oil, or in broth, and with or without cheese.

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