Getting dinner on the table just got a whole lot easier.
Get ready to throw the ultimate parking lot party.
As a member, you can save and sort your favorite recipes -- for FREE!Join Food.com
Battle after-school hunger pangs with these five-ingredient fixes.
We've rounded up every cupcake recipe you'll ever need.
As a member, you can save and organize your favorite recipes and more.Join Food.com
We've got all the eerie eats and silly treats for a fang-tastic night.
Did you know that there's a new food holiday 365 days a year? See what today is!
ALSO NEW: Get Our Food Holidays App!
As a member, you can save your favorite recipes, plan menus and more.Join Food.com
Want to see what this genius app can do? Check out our fun video showing you all the ins and outs.
Take your love of bacon to new levels with these aha tips.
Drip-free cones, secret banana messages, crazy-easy yogurt pops — well, hello there, cool mom!
Select () or exclude () categories to narrow your recipe search.
As you select categories, the number of matching recipes will update.
Find exactly what you're looking for with the web's most powerful recipe filtering tool.
Added August 02, 2004 | Recipe #96695
Showing 1-1 of 1
on January 17, 2005
I have made this three times. The first time, I made it as stated in recipe. It tasted a little too much like tomato sauce and there wasn't really enough sauce for my family's taste. The second go at it, I doubled the sauce except for the tomato sauce. It was better but still lacked something and still not enough sauce for us. The third time, I made it and tripled the sauce except for the tomato sauce, still only used 1/2 cup. I added 5 crackers soaked in 1/2 cup of water to the meat and left it raw. The water made the meat easier to form in the wontons. I used one wonton wrapper with 1 teaspoon of filling in it and folded it in half, pressed the filling flat leaving just enough of the wonton exposed to get a seal on the edge, then boiled them 6 or 7 at a time for 8 minutes. With less meat, added water and having it flattened, the meat did get done. Then I layered the cooked wontons and sauce in a 9 X 13 baking dish and covered it with foil. Placed it in the refrigerator overnight and baked it for 40 minutes @ 350° the next day when I was ready for supper. The baked one was the best. It does taste similar to Chef Boyardee as best I can remember but it has been about 8 years since I have eaten it. My children were greatful to get ravioli again (we don't eat canned or processed meat any more) and insisted it get 5 stars just because they get ravioli. Oh, I also browned about two tablespoons of the meat filling and put it in the sauce it was a nice addition. Sorry for the lengthy review. I will continue to tinker with it until it is perfect for my picky eaters but can't thank you enough for giving me a place to start.people found this review Helpful. You can only vote others' reviews helpful or not helpful... Was this review helpful to you? Yes | No We don't know who you are. Sign in or create an account
Serving Size: 1 (374 g)
Servings Per Recipe: 4