Part 2 of this 2 Part series is a combination of tips of found on the back of my wonton wrapper package and Youtube. How did we learn to do stuff before Youtube? Oh yeah...family members and school! Well, absent a desire to go to culinary school and Italian heritage, I'm glad I could rely on the internet for a clue on how to finish my dish. I've included in pitfalls to avoid and that fell head first into!
Again, if you've got a recipe for the pasta, then please share it with us here!
So LET'S GET COOKING!
Directions
Again, if you've got a recipe for the pasta, then please share it with us here!
So LET'S GET COOKING!
Directions
1. Flour a landing surface for the pre-boiled but finished ravioli. I like to use a baking try, but not the one that I'll be using to bake the ravioli.
2. Lightly flour your work surface so that your wontons wrappers don't stick to the surface. Layout two rows of wonton wrappers on the floured surface.
3. Cut the wonton wrappers into rounded shapes. I like to use a round cookie cutter with ridged edges. I cut the wonton wrappers into rounded ridged shapes but you can leave them square if you prefer. After you cut them into the shape cover the wonton wrappers with a damp cloth so that they do not dry out.
4. Place about 1 teaspoon of Ravioli Filling directly into the center of the wonton wrapper. I like to use a teaspoon measuring spoon. Before I used this method my raviolis were exploding in the boiling water because they were overstuffed. Sometimes the wonton wrappers broke before they left my work surface. You're going to have a mess on your work surface or in your pot if there are any tears in your wonton wrappers or air finds its way between the two layers.
2. Lightly flour your work surface so that your wontons wrappers don't stick to the surface. Layout two rows of wonton wrappers on the floured surface.
3. Cut the wonton wrappers into rounded shapes. I like to use a round cookie cutter with ridged edges. I cut the wonton wrappers into rounded ridged shapes but you can leave them square if you prefer. After you cut them into the shape cover the wonton wrappers with a damp cloth so that they do not dry out.
4. Place about 1 teaspoon of Ravioli Filling directly into the center of the wonton wrapper. I like to use a teaspoon measuring spoon. Before I used this method my raviolis were exploding in the boiling water because they were overstuffed. Sometimes the wonton wrappers broke before they left my work surface. You're going to have a mess on your work surface or in your pot if there are any tears in your wonton wrappers or air finds its way between the two layers.
5. Moisten the outer edge of the wonton wrapper with hot water.
6. Leave a thick border around the Ravioli Filling.
7. You can either place a second wonton wrapper on top or gently folder the filled wonton wrapper in half. I've successfully done both. The folding half method allows you to make more.
8. Seal the edges gently but tightly working your way from the center out. Use a fork to help seal the edges. Press out any air pockets with your fingers by pushing down around the thick border.
9. Gently place ravioli in simmering salted water for 4-5 mins or until they float to the top.
10. Estimate 5-7 ravioli per person for one serving.
11. Preheat oven to 400 degrees F.
12. Cover bottom of 9 x 13-inch glass baking dish with 1/4 inch of Marinara sauce. Place the ravioli in single layer over the Marinara sauce. Ladle the remaining marinara sauce on one side of the ravioli. Sprinkle with Parmesan cheese.
10. Estimate 5-7 ravioli per person for one serving.
11. Preheat oven to 400 degrees F.
12. Cover bottom of 9 x 13-inch glass baking dish with 1/4 inch of Marinara sauce. Place the ravioli in single layer over the Marinara sauce. Ladle the remaining marinara sauce on one side of the ravioli. Sprinkle with Parmesan cheese.
13. Bake at 400 degrees F for 10 minutes, or until bubbling. Run under the broiler about 4 inches from the heat for 2 minutes, or until golden.
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