Adventures with Wonton Wrappers
September 6, 2007
So here’s one more thing I can mark off my list to try-cooking with wonton wrappers. I’ve always been afraid to use them because for some strange reason I thought they would be difficult to work with. They really weren’t though. I figured they had to be easier than making my own pasta dough. It was a little time consuming filling each ravioli but once that was done they cooked up quickly. My husband and I both thought they worked out really well for this dish. I bought them specifically to make this ravioli but can’t wait to try them in other dishes!
Three Cheese Ravioli with Chicken and Spinach
1 cup shredded chicken (I had some left over chicken in the fridge that had been baked with garlic.)
3 cups baby spinach, finely chopped
2 cups part skim ricotta cheese
1/4 cup shredded mozzarella
1/4 cup grated parmesan
1 tsp garlic, minced
1 tsp parsley flakes or 1 Tbsp fresh chopped parsley
1 beaten egg
1/2 tsp each salt and pepper
1 package wonton wrappers
Combine the first nine ingredients in a bowl for the filling. Lay wonton wrappers out on a dry surface. Place 1 heaping teaspoon of the filling in the center of each wonton skin. Using your fingers or a brush, moisten the edges of the wonton wrapper with water. Place another wonton wrapper on top and press the edges all around to seal, pushing the air out around the filling as you go. Repeat to make desired number of ravioli. Working in batches, place ravioli in a pot of boiling, salted water and boil for about 2 min. Remove and drain off excess water. Be careful not to overcook these as they cook very quickly. Serve the ravioli with your favorite marinara sauce.
*This recipe makes a lot of filling. It can be frozen by itself or you can make additional ravioli and freeze those. The unused wonton wrappers can be frozen too.