Rachel Adams

This meal was a little arggivating to make because to be honest they don't boil so good so I baked mine in the toaster oven. When I tried boiling them they fell apart. Oh well but they sure were good.

More Don't Panic Dinner's in the Freezer     Pg. 221

Of course it's been tweaked


24 wonton wrappers (3 1/2 in. size)   6oz. Italian mixed blened cheese shredded
1/2 C. low fat cottage cheese small curd  1 large garlic glove, pressed
1/8 tsp. ground nutmeg   1/8 tsp. pepper   1/8 tsp. sea salt


In a small bowl combine all the filling ingredients. Place a sheet of wax paper on a baking sheet. Arrange 6 wonton wrappers on the work surface (keep remaining wontons covered with a wet paper towel to keep moist). Spoon 1 Tbsp. of cheese filling into the center of each wonton wrapper. Wet the edges of the wrappers with water (I used a paint brush to do this, it was so much easier). Fold the corners into a triangle. Flatten the area around the cheese filling to get rid of air, pressing to seal. Repeat with remaining wonton wrappers and filling. Freeze ravioli for 1 hour on baking sheets in the freezer ( flash freezing method).

Bring a large pot to boil. Add 1/8 tsp. salt to water. Drop desired amount of wantons, one at time in boiling water. Stir gently to cook. Cook to al dente. Prepare a bkaing dish with non stick cooking spray. Lay the raviolis in layers and use what ever spagetti sauce you like. Sprinkle some extra cheese ontop. Bake in a 350 degree oven for 20 min. or until cheese is melted.

Serve with a nice side salad and garlic bread.
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