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

Ingredients:

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

Directions:

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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