Wonton Skin Raviolis
Serves: 5
Llewellyn Gorczany
1 January 1970
Based on User reviews:
57
Spice
51
Sweetness
30
Sourness
35
mins
Prep time (avg)
5.2
Difficulty
Ingredients:
Directions:
1
Lay out 8 wonton wrappers on counter in front of you
2
Paint each one lightly with beaten egg
3
Place 1 tablespoon filling in the center of each ravioli
4
Seal by placing 8 additional wonton wrappers on top to cover each square
5
Pick up each ravioli and press well all around edges to seal
6
For a good seal, make sure no filling is stuck in the edges
7
Square ravioli can be left as is or cut into festive shapes (stars, hearts etc
8
) with a medium cookie cutter
9
Place the ravioli upside down on a cookie sheet lined with parchment
10
Lay out 8 more wrappers and repeat the process until either wrappers or filling is gone
11
Lay additional parchment or plastic wrap between layers of ravioli as needed as you lay them on the cookie sheet
12
The entire cookie sheet can be wrapped well and refrigerated for 1 to 2 days
13
When ready to cook ravioli, bring large pot of salted water to a boil
14
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
15
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
16
Cook remaining ravioli in same manner
17
Serve with sauce, butter, or oil, or in broth, and with or without cheese