Saturday, October 26, 2013

Wonton Ravioli

What do you do when you are away at college and have no access to your mom's pasta machine? Make ravioli out of wontons, of course! These delicious ravioli come together in half the time it takes to roll out homemade dough, stuff it, and form it into the ravioli. I am normally a full advocate of everything homemade, but in this case, the wonton wrappers did their justice. That, or I am so starved for a homemade meal after having so much nasty dining hall food that I will eat anything. I will let you decide.

4 cheese wonton ravioli (2)

 
Four Cheese Wonton Ravioli
makes 16 ravioli
¼ cup shredded parmesan cheese
¼ cup shredded mozzarella cheese
¼ cup shredded romano cheese
¼ cup shredded smoked provolone cheese
1 tsp Italian seasonings
32 wonton wrappers

Mix the cheeses and seasoning together. Place 1 tablespoon of the cheese mixture in the center of half of the wonton wrappers. Wet the sides of the wrappers with water, and place the remaining wonton wrappers on top. Seal the sides and edges very well, or your cheese will explode out the sides. Bring a pot of water to a low boil, and cook the ravioli 4-6 at a time for 2 ½ minutes, flipping them over halfway through. Remove the ravioli from the pot with a slotted spoon, draining off the excess water. Serve topped with more cheese.

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