WONTON RAVIOLI
I created this recipe as a quick yet elegant meal. But it works well as an appetizer, too. You can substitute ingredients to your liking.-Jenny Johnson, White Bear Lake, Minnesota
Provided by Taste of Home
Categories Appetizers
Time 40m
Yield 44 appetizers.
Number Of Ingredients 10
Steps:
- In a large skillet, cook the beef, onion and garlic over medium heat until meat is no longer pink, 5-7 minutes; crumble beef; drain. Stir in oregano and basil. , Preheat oven to 350°. Place 8 wonton wrappers on a greased baking sheet; top each with 1 tablespoon meat mixture and 1 tablespoon mozzarella cheese. Moisten edges with water; top with another wonton wrapper. Press edges with a fork to seal. Repeat with remaining wrappers, meat mixture and cheese. , Brush wontons with butter. Sprinkle with Parmesan cheese if desired. Bake until golden brown, 10-12 minutes. Serve with spaghetti sauce.
Nutrition Facts : Calories 86 calories, Fat 3g fat (1g saturated fat), Cholesterol 12mg cholesterol, Sodium 135mg sodium, Carbohydrate 10g carbohydrate (0 sugars, Fiber 0 fiber), Protein 5g protein. Diabetic Exchanges
WONTON SKIN RAVIOLIS
Steps:
- 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.
CHINESE WONTONS
These appetizers disappear quickly! They are also great dipped in a mixture of soy sauce and Worcestershire sauce.
Provided by Cocoa
Categories Pork
Time 35m
Yield 50 appetizers
Number Of Ingredients 12
Steps:
- Combine pork, garlic, ginger, soy sauce, sesame oil, and vegetables in a bowl.
- Separate wonton skins.
- Place a heaping teaspoon of filling in the center of the wonton.
- Brush water on 2 borders of the skin, covering 1/4 inch from the edge.
- Fold skin over to form a triangle, sealing edges.
- Pinch the two long outside points together.
- Heat oil to 450 degrees and fry 4 to 5 at a time until golden.
- Drain and serve with sauce.
BUTTERNUT SQUASH RAVIOLI WITH SAGE BUTTER
This ravioli is made with wonton wrappers instead of pasta. These make an impressive presentation. Recipe from San Francisco Flavors from the Junior League of SF.
Provided by cookiedog
Categories Vegetable
Time 1h30m
Yield 6 serving(s)
Number Of Ingredients 9
Steps:
- Preheat the oven to 400°F Brush the olive oil over the cut sides of the squash. Sprinkle with salt and pepper and place, cut-side down, in a glass baking dish. Bake for about 45 minutes, or until soft. Let cool. Scoop the squash out of the skin and puree in a blender or food processor until smooth.
- In a large skillet, melt 1 tablespoon of the butter over medium-high heat and saute the leek until browned, about 7 minutes. Add the squash, cheese, and parsley and stir until just heated through.Season with salt and pepper to taste.
- Place 1 tablespoon filling on a wonton wrapper. Brush the edges of the wrapper with water, fold, and seal shut around the filling. Repeat until all the filling is used.
- In a large pot of salted slowly boiling water, cook the ravioli until they float to the top, about 4 minutes. Using a slotted spoon, transfer to serving bowls.
- While the ravioli are cooking, melt the remaining 2 tablespoons butter in a small saucepan over medium heat. Brown the sage leaves in the butter for 3 to 4 minutes. Pour over the ravioli and serve at once.
Nutrition Facts : Calories 187.1, Fat 12.8, SaturatedFat 5.7, Cholesterol 22.6, Sodium 186.1, Carbohydrate 15.8, Fiber 2.6, Sugar 3.2, Protein 4.6
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