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Won Ton Ravioli

List of Ingredients




2 pkgs won ton wrappers

Recipe



Here's a step-by-step guide for making quick ravioli and other stuffed pastas.

Prepare filling. Set out a small bowl of water. Cover work space lightly with flour.
Open the package and remove one wrapper. Be careful that you don't pick up more than one, because a double wrapper tastes gummy. Lay the wrapper on a flat surface, either covered with wax paper or lightly floured. You can make ravioli in different sizes and shapes:
To make jumbo ravioli, mound 1 tablespoon of filling in the center of a wrapper. Using your finger, moisten the outer edge of the wrapper with water. Place another wrapper on top of the first and press down, working from the center out to the edge to force out air, which keeps them from bursting. Seal edges well by pinching them.
To make smaller, shaped ravioli, such as a scalloped circle, plain circle or heart, use a biscuit or cookie cutter to cut the wrappers before filling them. Estimate the amount of filling needed based on the size of your cut-outs; fill as above.
To make small triangular ravioli, place 1 heaping teaspoon of filling in the center of a wrapper. Moisten the top and right-hand sides of the wrapper with water. Fold the wrapper in half diagonally, enclosing the filling completely. Press down to remove any air pockets, and pinch the edges to seal.
Place the completed ravioli, not touching, on a cookie sheet or baking pan lined with wax paper or parchment paper. Separate the layers of ravioli with wax paper to keep them from sticking. (Ravioli may be prepared up to two hours ahead of time; cover and refrigerate until needed.)
To cook ravioli
Bring a large pot of water to a boil. Adjust heat to maintain a gentle boil and add ravioli, being careful not to crowd them; the ravioli should be able to move freely in the water. Boil ravioli for 4 to 6 minutes or until they rise to the surface and are tender.
Do not let the water boil vigorously once ravioli are added. Remove with a slotted spoon.

If you are making ravioli for two, transfer ravioli directly to serving plates.

If making several pots of ravioli, keep finished ravioli warm by transferring them to a shallow baking pan and adding enough cooking water to reach 11/2 inch up the side of the pan.

Cover the pan while you cook the remaining ravioli. Don't stack too many layers or the ravioli will start to stick.

You can serve the ravioli several ways.

One large ravioli with a drizzle of sauce makes an elegant appetizer course; add two more and you have an entrée.

Place four small ravioli around a plate and put a puddle of sauce in the center for an appetizer. Give kids their own special shapes.

Blanket the hot ravioli in heated sauce and serve immediately.