17 December 2007

Wonton Ravioli


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.


9 comments:

  1. looks like origami flying cranes

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  2. I love the kitchen help. Yum! I would like some right now
    M

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  3. What a crazy coincidence! We bought wontons on Saturday to make goat cheese and arugula ravioli with a tomatoe and procuitto (spellling?) butter sauce. I'll have to blog it. Yours looks delish!

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  4. those look great and by the way I think you are one of the best moms ever! you teach by example and I want to be like you when I grow up...
    Amy Pennington

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  5. Well, dad, I have high expectations, and I do love origami!

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  6. Yummy, come visit me for Soup Week!!

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  7. they look delicious! How long do you actually boil them for?

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  8. Ginna, probably just about 5-7 minutes.

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  9. Katy! We want pics and words about your NYC trip!!!

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