17 December 2007
I am a ravioli fan, but find so much of the store-bought can have too-thick-pasta and a questionable filling. These take more time, but are worth it. The filling is just parmesan, mozzarella, and cottage cheeses with a little salt and basil, but you could easily add some shredded chicken if you'd like. Put a dollop in the center of your wonton skin. Wet the outer edges with water, using your finger, and bring all four points upt to meet, sealing any gaps. Of course you'll have a few that let the inside escape as they're boiling (gently, for just a few minutes), but that doesn't bother me when the kitchen help has ages still countable on fingers.
Created by Katy Dill