Wow Wow Wonton Ravioli

I like Ravioli…sort of. I have a love/hate relationship with Ricotta cheese.  Meaning, I love to hate it. I don’t like lasagna for that very reason. I love just about every other kind of cheese but that one. It is possible it’s because I am weird.

What I do love though, is wonton wrappers. I mean, they are so versatile that you can do just about anything with them. I am not much into making my own pasta…yet…but I figured that these would work perfect to make my own ravioli and take the a lot less time to make.

These did not take long to make and are super easy. The best part was that the family LOVED them. In fact, I was 0rdered to make a double batch the next time! I love it when my teenager goes back for seconds. It means, for a brief moment, he isn’t complaining about something!

You must try these! I promise you, you will not be sorry!

• 1 package wonton wrappers (usually in the refrigerated section of the produce department)
• 1 shallot, diced
• 6 cups of baby spinach, roughly chopped
• 1 tbs olive oil
• 1 tbs butter
• ½ cup Gruyere cheese, shredded
• ½ cup Fontina cheese, shredded
• ½ cup Parmesan/Romano blend, shredded
• ½ cup mozzarella, shredded
• Salt and pepper to taste
• 1 egg
• 1 tbs water

In a large skillet heat up the oil and butter and add the shallot and spinach. Stir occasionally and cook about 5 minutes over medium heat until shallot is softened and spinach is wilted. Place in a medium bowl and let cool. Once cool, add in the cheeses and salt and pepper, then mix until well combined.

Wisk together the egg and water. Lay out wonton wrappers and place a small amount of the mixture in the middle of the wrappers. About a tablespoon is all you need.

Take a pastry brush and brush the 4 edges of the wrappers with the egg wash.

Take another wonton wrapper and lay over the top of the wrapper holding the cheese mixture. Start with one corner and work your way around the wrapper pushing the edges tight together to seal. Be careful not to get any air trapped inside, you want to push it out as you seal up the wrapper.

I also pushed down the edges together using a fork all around the outside. I ended up with 26 ravioli.

Heat up some water on the stove and add in a little salt and olive oil. Bring water to a rolling boil. Carefully add in ravioli and let boil for about 5 minutes, ravioli should float to the top. Drain the ravioli carefully into a colander and then place into a serving dish. Drizzle over a small amount of butter or olive oil to prevent sticking. You need to handle them carefully so that they do not break apart.

You can serve them with the olive oil and butter or you can top them with a sauce. I preferred them like this, but I did make a simple tomato cream sauce, using 1 can of crushed tomatoes, ½ cup heavy cream, garlic, salt and pepper to taste. You could also add in basil or other herbs. Add all ingredients to a saucepan. Stir, then cover and let simmer for about 15 minutes.