Wonton Ravioli With Apple Cider Glaze Recipes

WONTON RAVIOLI

Wonton Ravioli image

I created this recipe as a quick yet elegant meal. But it works well as an appetizer, too. You can substitute ingredients to your liking.-Jenny Johnson, White Bear Lake, Minnesota

Provided by Taste of Home

Categories Appetizers

Time 40m

Yield 44 appetizers.

Number Of Ingredients 10

Ingredients

1 pound ground beef
1/3 cup chopped onion
1/2 teaspoon minced garlic
1/2 teaspoon dried oregano
1/2 teaspoon dried basil
88 wonton wrappers
2-3/4 cups shredded part-skim mozzarella cheese
2 tablespoons butter, melted
Grated Parmesan cheese, optional
Spaghetti sauce, warmed

Steps:

In a large skillet, cook the beef, onion and garlic over medium heat until meat is no longer pink, 5-7 minutes; crumble beef; drain. Stir in oregano and basil. , Preheat oven to 350°. Place 8 wonton wrappers on a greased baking sheet; top each with 1 tablespoon meat mixture and 1 tablespoon mozzarella cheese. Moisten edges with water; top with another wonton wrapper. Press edges with a fork to seal. Repeat with remaining wrappers, meat mixture and cheese. , Brush wontons with butter. Sprinkle with Parmesan cheese if desired. Bake until golden brown, 10-12 minutes. Serve with spaghetti sauce.

Nutrition Facts : Calories 86 calories, Fat 3g fat (1g saturated fat), Cholesterol 12mg cholesterol, Sodium 135mg sodium, Carbohydrate 10g carbohydrate (0 sugars, Fiber 0 fiber), Protein 5g protein. Diabetic Exchanges

WONTON WALNUT RAVIOLI

Wonton Walnut Ravioli image

Roasted butternut squash has a sweet, nutty flavor similar to pumpkin but is much easier to prepare. If time is a factor, buy pre-chopped squash that you can find in most grocery stores. -Nicole Hopping, San Francisco, California

Provided by Taste of Home

Categories Dinner

Time 50m

Yield 4 servings.

Number Of Ingredients 11

Ingredients

3-1/2 cups cubed peeled butternut squash
1 tablespoon olive oil
1/4 teaspoon salt
1/4 teaspoon pepper
1/2 cup half-and-half cream
40 wonton wrappers
1 large egg, lightly beaten
1/2 cup butter, melted
6 tablespoons marinara sauce
1/3 cup finely chopped walnuts
2 teaspoons minced fresh sage

Steps:

Place squash on a greased 15x10x1-in. baking pan. Drizzle with oil and sprinkle with salt and pepper; toss to coat. Bake, uncovered, at 425° for 15-20 minutes or until tender, stirring once. Cool slightly., Place cream and squash in a food processor; cover and process until pureed. Spoon 1 tablespoon mixture in the center of a wonton wrapper. (Keep wrappers covered with a damp paper towel until ready to use.) Moisten edges with egg; top with another wonton wrapper. Pinch edges to seal, pressing around filling to remove air pockets. Repeat with remaining wrappers and filling., In a Dutch oven, bring water to a boil. Reduce heat to a gentle simmer. Cook ravioli in batches for 30-60 seconds or until they float. Remove with a slotted spoon; keep warm., Meanwhile, place butter and marinara sauce in a microwave-safe bowl. Cover and microwave on high for 1-2 minutes or until heated through, stirring once. Stir in walnuts. Serve with ravioli; sprinkle with sage.

Nutrition Facts : Calories 651 calories, Fat 38g fat (18g saturated fat), Cholesterol 88mg cholesterol, Sodium 919mg sodium, Carbohydrate 68g carbohydrate (6g sugars, Fiber 6g fiber), Protein 13g protein.

WONTON SKIN RAVIOLIS

Wonton Skin Raviolis image

Provided by Food Network

Categories main-dish

Yield 25 ravioli; 4 servings

Number Of Ingredients 3

Ingredients

50 wonton wrappers (about 1 1/2 packages)
1 egg, beaten with 1 teaspoon of water
1 cup ravioli filling (grown-up version can be prepared in advance)

Steps:

Lay out 8 wonton wrappers on counter in front of you. Paint each one lightly with beaten egg. Place 1 tablespoon filling in the center of each ravioli. Seal by placing 8 additional wonton wrappers on top to cover each square. Pick up each ravioli and press well all around edges to seal. For a good seal, make sure no filling is stuck in the edges. Square ravioli can be left as is or cut into festive shapes (stars, hearts etc.) with a medium cookie cutter. Place the ravioli upside down on a cookie sheet lined with parchment. Lay out 8 more wrappers and repeat the process until either wrappers or filling is gone. Lay additional parchment or plastic wrap between layers of ravioli as needed as you lay them on the cookie sheet. The entire cookie sheet can be wrapped well and refrigerated for 1 to 2 days.
When ready to cook ravioli, bring large pot of salted water to a boil. Lower heat to a simmer, give the water a good stir to form a whirlpool effect and quickly drop in 12 to 15 raviolis one by one, stirring gently to separate them as they hit the water. Poach gently 2 to 3 minutes, or until ravioli puff up, float to the surface and are opaque in the center (in the case of raw poultry or fish fillings) Remove ravioli from pot with a slotted spoon and reserve. Cook remaining ravioli in same manner. Serve with sauce, butter, or oil, or in broth, and with or without cheese.

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