Monday, February 6, 2012

Wonton Ravioli

The Wonton Wrapper.....
I am lovin the wonton wrapper! You can stuff anything into these babies. Chocolate. Potato. Mushrooms. Steak. Chicken. Pretty much anything. My days of trying to make the perfect pierogi dough are over....i have found it!
     Recently, I made Wonton Ravioli. My daughter's favorite food. Not very helpful for my weight loss! So, i decided I would make half traditional ravioli and half spinach mushroom ravioli. They were both super and a huge hit with the family.
The recipe looks like a lot, but it really isn't. You don't have to make two different fillings. If you don't make sure you adjust the ingredients amount to fit your recipe. The spinach mushroom version is obviously the healthier choice!
Wonton Wrapper Ravioli
8 ounces Baby Bella Mushrooms
3 Cups Baby Spinach, washed
15 ounces fat free Ricotta Cheese
1/2 tsp Italian Seasoning
Pinch Garlic Powder
4 T shredded Parmesan Cheese
1/2 Cup Shredded Mozzarella Cheese
48 or more Wonton Wrappers (about 3 inches square)
Low Cal Pasta Sauce (i use the Kirkland Brand from Costco, it only has 40 calories per 1/2 cup)
 Spray a non-stick skillet with cooking spray. Heat on med high heat. Dice mushrooms and put in skillet. Saute about 5 minutes until soft and wilted.
 Throw in the spinach. Saute about 5 minutes until soft and wilted. Remove from heat.  

In two seperate bowls, place 1/4 cup of the ricotta in one bowl, and the rest of it in another bowl.
 Add to each bowl 1/4 tsp of Italian Seasonings, a pinch of garlic, 2 T Shredded Parmesan Cheese and 1/4 Cup Shredded Mozzarella. Mix well.
 Add the mushroom and spinach mixture to the bowl that only had 1/4 cup ricotta cheese in it.
 Now this is the fun part!
Lay 12 of the wonton wrappers on a flat surface. Scoop about one tablespoon (give or take) of cheese mixture and place it in the middle of each wonton wrapper.
 Brush each edge with water, but i would only do half of them at a time because they will dry before you get to them. Unless you have a helper that is!
 Top each one with another wonton wrapper.
 Press to seal the edges. I picked them up to seal them, it was just easier to handle that way. They get easier as you do more. Try not to let cheese mixture squeeze out the sides.

 Fill a large pasta pot with water and pinch of salt. Bring to boil while you are filling the spinach ravioli.

 Working in small batches, boil ravioli until transparent. They will float to the top, it usually takes about 5 minutes.

Top with sauce. Serve with a large salad.
You will have leftover filling with this recipe. The way I see it, you have 2 choices. You can buy more than one package of wonton wrappers and have leftover wrappers (they do freeze well). Or use the leftover filling as a pizza topping.  This is what I chose to do with the leftover filling....
I put in on Roll-Ups (or a tortilla) and topped it with pasta sauce and a bit of mozzarella cheese.  I baked it at 375 for 5 minutes and had an awesome lunch! 2 days in a row!

I also wanted to share with you the cookies we made. They were so good! I saw them on a website, click on the link below the pic for the you go!
Chocolate....Coconut....Graham Crackers! Yummy!

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