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Ricotta cheese Parmesan cheese garlic parsley basil oregano egg salt ground black pepper wonton wrappers
Viewed: 47 - Published at: 2 years agoIngredients
- 1 14 cups ricotta cheese
- 14 cup parmesan cheese
- 2 garlic cloves, minced
- 2 tablespoons minced fresh parsley
- 1 teaspoon dried basil leaves or 1 tablespoon fresh basil
- 12 teaspoon dried oregano
- 1 large egg
- salt, to taste
- ground black pepper, to taste
- 1 (12 ounce) package wonton wrappers
Method
- Mix all ingredients together except wraps until well blended.
- Place approximately 1 tablespoon of filling on 1/2 of the won ton wraps.
- Wet outer edges of one of the remaining wraps by running a finger dipped in water around the edge and place over filling.
- Press edges of top and bottom wonton wrap together firmly to seal.
- Repeat for remaining wraps.
- Bring a large pot of water to a simmer.
- being careful not to over fill the pot, drop 4-5 raviolis in at a time and simmer for about 3 minutes.
- They are done when the pasta over the filling starts to wrinkle and the ravioli turn from opaque to translucent.
- Repeat with remaining ravioli until all have been cooked.
- Serve with sauce of your choice.
