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Prep Time: 15 Minutes Cook Time: 3 Minutes |
Ready In: 18 Minutes Servings: 8 |
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I have not tried this recipe yet. Ingredients:
1 1/4 cups ricotta cheese |
1/4 cup parmesan cheese |
2 garlic cloves, minced |
2 tablespoons minced fresh parsley |
1 teaspoon dried basil leaves or 1 tablespoon fresh basil |
1/2 teaspoon dried oregano |
1 large egg |
salt, to taste |
ground black pepper, to taste |
1 (12 ounce) package wonton wrappers |
Directions:
1. Mix all ingredients together except wraps until well blended.
2. Place approximately 1 tablespoon of filling on 1/2 of the won ton wraps.
3. Wet outer edges of one of the remaining wraps by running a finger dipped in water around the edge and place over filling.
4. Press edges of top and bottom wonton wrap together firmly to seal.
5. Repeat for remaining wraps.
6. Bring a large pot of water to a simmer.
7. being careful not to over fill the pot, drop 4-5 raviolis in at a time and simmer for about 3 minutes.
8. They are done when the pasta over the filling starts to wrinkle and the ravioli turn from opaque to translucent.
9. Repeat with remaining ravioli until all have been cooked.
10. Serve with sauce of your choice.
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