Recipe by Jug O'Mud
Although I haven't tried this yet, it piqued my interest because it provides an alternative to buying pre-made ravioli - - make your own by using wonton skins and few simple ingredients (or use this recipe as a guide to create your very own version). I would be interested to know if this would work well for OAMC cooking or, otherwise, how well it would freeze. Seems it would go great with a salad for light meal or, as an appetizer. Source: "EveryDay with Rachel Ray" magazine
- 2 (3 ounce) packages cream cheese, softened
- 1⁄2 cup finely grated parmesan cheese
- 1 teaspoon finely grated lemon peel
- 1⁄2 teaspoon ground coriander
- 1⁄2 teaspoon pepper
- 24 wonton wrappers
- 1 cup vegetable oil
Directions See How It's Made
- In a small bowl, mix the 2 cheeses, lemon peel, coriander and pepper with a fork.
- Lay 12 wonton wrappers on a work surface (cover the remaining wrappers to keep them from drying out). Dollop a rounded tablespoon of the cheese mixture in the center of each wrapper. Working in batches of 4, brush the edges of the wonton wrappers with water. Lay 1 of the remaining wonton wrappers on top of each filled wonton, pressing lightly on the center to flatten the cheese mixture; press the edges together with your fingers to seal. Transfer to a platter. Repeat with the remaining wrappers.
- In a large, heavy skillet, heat the oil over medium heat until the surface ripples (about 5 minutes). With a slotted spoon, carefully place 3 wontons in hot oil. Cook until edges begin to brown (about 30 seconds), then turn and cook until golden brown on both sides (about 30 seconds more). Drain on paper towel lined plate. Repeat with the remaining ravioli. Serve 3 ravioli per person.