Rated 5.0 stars by 1 users
Entree
Italian
20 raviolis
20 minutes
20 minutes
Won Tons are meant for more than dim sum! Here, they are creatively used to make a tasty ravioli. Mangia!
1 pound turkey, sliced, cooked and chopped small
2 packages Dried Cranberries (3 ounces)
1/2 cup shredded Parmesan Cheese, plus more for serving
1 package Won Ton Wrappers
1 jar pre-made pasta sauce of choice
2 eggs, slightly scrambled
1 splash of cold water
In a mixing bowl, stir together the turkey, cranberries, parmesan and 4 tablespoons of pasta sauce.
In a small bowl, mix together the egg and water. This is the egg wash.
Place ten won ton wrappers on a dry flat surface. Lightly brush all four edges of the wrappers with the egg wash. Too much egg wash, and the won tons will not seal.
Place one tablespoon of the filling in the center of each wrapper. Top each with another won ton wrapper and push out excess air bubbles, taking care not to tear ravioli. Press and seal all four edges with the tines of a fork.
Boil water in a medium sized pot. Once boiling, season liberally with salt and add the ravioli, being careful not to over crowd the pot.
Cook the pasta until they become transparent and float, about three to five minutes.
When cooked, remove them with a slotted spoon and place in a serving bowl.
In a small saucepan, heat the pasta sauce over medium heat, or according to label.
When ready for service, gently toss the pasta with the sauce, garnish with shredded parmesan and serve.
As you remove the pasta, lightly coat them with the sauce to prevent sticking.
Any leftover, unused won tons may be left in the package and wrapped tightly in plastic wrap. Refrigerate for no more than one week. Cut leftover won tons into strips and fry or bake, then season as crunch on a salad, as cinnamon sugar snaps, or more filled won tons!
