Delicious! Can't believe how easy these ravioli were to make and sooo good. I used a basil pesto sauce on top vs. a tomato sauce, but either would be great. Can't wait to make them again and thanks for the tip regarding the simmering vs. boiling water -- it worked great. Made for PRMR, March, 2014.
Sounded SO yummy and so easy to make, that I did not hesitate to double the recipe. I added some minced garlic, some chopped pine nuts and a couple of drops of freshly squeezed lemon juice but otherwise made these exactly to the recipe. The wonton wrappers were extremely easy to work with, and I'll certainly be using them again and experimenting with other fillings. My only warning would be: don't try to overfill them. I knew with my tendency to err on the side of generosity with ingredients such as spinach and prosciutto that I love I'd probably need more than the specified number of wonton wrappers, and I did! I served these topped with Mushroom Sauce for Meatballs with a couple of other dishes to my lunch guests and they clearly loved them and also loved the fact that these were reasonably low-fat. I had used a low-fat ricotta for that reason as I find that low-fat varieties of white cheeses in no way compromises the final dish. Anyway the guest were satisfied Thank you so much for sharing yet another delectable dish, duonyte! Made for 1-2-3 Hit Wonders.
Absolutely excellent!! Very easy to make. Everyone loved it!! We also tried baking them at 350 degrees for 10 mins. It becomes a nice spin on the Greek spanokopita appetizer
What a delicious and healthy meal. This was easy and fun to make. I used round wonton wrappers since that was all I could find. I will use them again, it worked so well. I used a cornstarch mixture that was about half & half and did not have any problem with getting them to seal well. I will definitely make this again and I think I am going to play around with some other fillings also. Thanks Duonyte for a new family favorite!