I’ve been wanting to try to make ravioli with wonton wrappers since I learned it was easy to do. The bacon cheddar substitution was indeed a great idea; the flavor was wonderful. They turned out OK, but I think they might have been more trouble than they were worth – they stuck together immediately, and some ruptured, though I think those might have been the first ones I made when I wasn’t careful enough about pressing all the air out. Again I forgot to take a photo right away, the photo below is of the leftovers with some store-bought sauce and chives on them instead of the original tomato concoction.
- 1 cup part skim ricotta cheese [I used queso fresco, which worked fine, maybe a little less melty than ricotta would have been]
- 1/2 cup shredded mozzarella cheese [I used the Cabot Creamery Bacon Chedder instead]
- 2 tbsps grated parmesan cheese [I used Asiago]
- 48 wonton wrappers
- 2 egg white
- 2 cloves garlic cloves
- 1 cup basil leaves (torn) [I used a little bit of dried basil instead]
- 2 pts cherry tomato
- 1 bring a large pot of water to a boil over high heat. Mix the three cheeses together.
- Working on a clean, floured surface, lay down a single wonton wrapper and place a spoonful of the cheese mixture in the center.
- Paint the edges of the wonton wrapper with egg whites, then top with another wonton wrapper. Press firmly around the edges to secure the filling. Repeat to create 24 ravioli.
- Heat the oil in a large skillet over medium heat.
- Cook the tomatoes and garlic for 5 to 7 minutes until the tomatoes are lightly colored and about to burst. Use a fork to lightly crush a few tomatoes. Add the basil and remove from heat.
- Salt the boiling water and turn to a gentle boil. Carefully drop the ravioli in and cook for three minutes, then drain. Divide among four plates and top each with tomatoes.
–Recipe courtesy food.com.