Back in Action! Won ton Ravioli

I just realized that I haven't made a blog post since March!! Wow... I have so much catching up to do. First on the list is a recipe that has become my husbands new favourite thing for me to make - Won ton Ravioli. These cute little pasta-like packages taste incredibly like homemade, and can be stuffed with a variety of fillings. I am going to give you the recipe for 2 of the fillings I have made so far, but really the options are endless. Today I made a mushroom and bacon filling, and a few weeks ago I made a 3 cheese filling. Even my picky little boys devoured them. This recipe yields 30 large filled ravioli, but you can easily double it for a larger family.




Won ton Ravioli

Ingredients:(Mushroom Filling)

1 package of square won ton wrappers
1 cup of button mushrooms
1 small onion
1/4 cup of crumbled bacon (previously pan fried and drained on paper towel)
1/2 cup cream cheese
salt and fresh cracked pepper to taste

Directions:

Combine the mushrooms and onion into a food processor and pulse until finely chopped. Alternatively you can dice it finely with a knife. Add the onion/mushroom mixture to a bowl which contains the softened cream cheese and crumbled bacon. Mix well and add salt and pepper to taste.



Ingredients: (Cheese Filling)

1 package of square won ton wrappers
1/2 cup cream cheese
1/2 cup grated Parmesan cheese
3/4 cup grated mozzarella (or any other kind of cheese you desire)
2 tsp Italian seasoning
salt and fresh cracked pepper to taste

Combine all ingredients in a mixing bowl and stir well. Add salt and pepper to taste.



Egg Wash:

1 slightly beaten egg
1 tbsp of milk

Directions:

Whisk egg and milk together well and brush on 2 of the 4 sides of the won ton wrapper. This acts as a glue to seal the edges together and then you crimp them tightly with a fork.

Assembly:

Arrange the won ton wrappers on the counter. I usually do 12 at a time. Brush 2 of the 4 corners with the egg wash mixture and place a tsp of the filling in the middle of each wrapper. Bring the 2 corners together to form a triangle and pinch the air out with your fingers. Be careful not to pinch the filling too close to the edges or the won ton will not seal properly, and will break open when you immerse it in the boiling water. Crimp the edges with a fork.

Cooking:

Bring a large stock pot of  salted water to a full rolling boil. Carefully boil small batches (about 6-8 at a time) for approximately 5 minutes. (Al Dente) Remove with a slotted spoon and place in a casserole dish or large bowl. At this point you can add any sauce you would like, or just drizzle with olive oil and fresh cracked pepper and a sprinkle of Parmesan cheese.



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