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Ingredients
- 2 whole eggs, beaten
- 1 container (15 oz.) POLLY-O Original Ricotta Cheese
- 1 cup KRAFT Finely Shredded Italian* Five Cheese Blend
- 72 won ton wrappers
- 2 egg yolks, beaten
Method
- Mix first 3 ingredients.
- Brush edges of wonton wrappers with egg yolks.
- Spoon 1-1/2 tsp.
- cheese mixture onto center of each wrapper; fold diagonally in half.
- Press edges together to seal.
- Place 36 ravioli in airtight container; freeze for later use.
- Cook remaining ravioli, in batches, in boiling water 2 to 3 min.
- or until ravioli float to top.
- Drain ravioli.
- Combine with Tomato & Bacon Sauce or Tomato-Cream Sauce.
- (See Tips.)
