We love this one but the wrappers make for a very delicate pasta, best served as a fisrt course or a light dinner. We like it served with a light tomato herb sauce.

Ravioli With Ricotta And Prosciutto

1/2 Cup prosciutto Diced
1 Tbl extra-virgin olive oil
1 large garlic clove minced
1 shallot minced (green onions would do fine)
1 Cup ricotta
1 Cup Parmesan Freshly Grated
1/2 Cup Asiago grated
1/2 Cup frozen spinach thawed and squeezed dry
1 egg
nutmeg
salt and pepper
Iwon ton wrappers (or fresh pasta)

Saute the prosciutto in the extra-virgin olive oil just until softened. Add the garlic and shallot. Saute until limp but not browned. In a bowl combine ricotta, Parmesan, Asiago, egg, spinach, nutmeg, salt and pepper. Add prosciutto mixture.Place a spoonful of the mixture on top of a won ton wrapper,wet the edges. Place another wrapper on top and seal the edges.

Alternatively you can fold the wrapper over the filling to form a triangle. I often use a ravioli cutter to trim the edges.
Place the filled raviolis in boiling salted water. They dont take very long to cook. They float and become slightly translucent.

Won ton wrappers have all sorts of uses. Try any ravioli filling, using Chase's instructions. Most crepe and eggroll fillings work well, too. Or try them as the wrapper for pot stickers. Or use them to create serving cups (fit them into a muffin tin, flutting as necessary. Bake at 350 until crisp, 5-6 minutes).

Filled won tons can be either boiled or pan fried.

Although water works ok to seal won tons, I find an egg wash works better. I lay the wrppers on a work surface (I'm comfortable with 6-up), brush the surfaces with the egg wash, put the filling in the middle, then seal with a second wrapper.

I used to trim them with a pastry cutter, but found that several of my cookie cutters work perfectly. So that's what I use now.

Here's a recipe that bakes them, instead of the more usual boiling or frying:

Mushroom Puffs

1 lb mushrooms, chopped fine
1 medium onion, chopped fine
2 tbls butter
1/2 cup sour cream
1 tbls flour
1/4 tsp black pepper
1 egg
1 tbls water
1/2 cup bread crumbs
1/2 tsp seasoned salt
Won ton wrappers

Saute mushrooms and onions in butter until onions are transparant, about 15 minutes. Combine sour cream, flour, salt & pepper. Add to mushroom mixture. Continue cooking, stirring constantly, until mixture bubbles, about 2 minutes.

Beat egg with water to create a wash. Mix crumbs with salt.

Brush won ton wrappers with egg wash. Put 2 teaspoons of mushroom mixture in center of won ton. Coverwith second wrapper, pressing to seal. Cut into rounds with fluted cookie cutter.

Dip puffs into egg wash, then into crumbs, coating well.

Bake in 400 egree oven until golden brown, about 15 minutes.

Fry them up and serve as crisps or chips.
Linda C

I make cupcake quiche with wontons. Put one in each of 12 standars muffin cups and fill with your favorite quiche recipe. Bake at 350 for 35 to 40 mins. They freeze well.

Also - cut into quarters - either on the diagonal or straight - spray with a bit of Pam, sprinkle with any seasoning that suits you. I sometimes use chili powder or garlic or seasoned salt or parmesan cheese or any combination!

Bake at 375 for 5 - 8 minutes until golden and crispy. They make great chips and are lower in fat this way!

Alexa

How do you store the wrappers once made?

Thanks to all. These are wonderful sounding recipes and ideas. I will definately try them. Sorry I didn't get back on sooner but had eye surgery and couldn't see too well for a couple of days. Problem is which to try first!

GINGER'S SAUSAGE STARS (4-5 dozen)
1 pkg wonton wrappers
Vegetable oil
1 lb cooked, crumbled pork sausage
1 1/2 cups grated Cheddar
1 1/2 cups grated Monterey Jack
1 cup ranch dressing
One 2.25 oz can sliced black olives, drained
1/2 cup chopped red bell pepper
Preheat oven to 350°. Lightly grease mini muffin tins & press 1 wonton wrapper into each cup. Brush with the oil. Bake 5 minutes until golden. Leave oven on. Remove wontons from the tins.
Blot cooked & crumbled sausage dry with paper towels. combine sausage, cheeses, dressing, olives & red pepper. Place baked wonton wrappers on a cookie sheet. Fill with the sausage mixture & bake for 5 minuts o until bubbly.~~ From Culinary Masterpieces.

SAUSAGE FLOWERS
Wonton cups are filled with a flavorful cheese and sausage mixture, then baked. Topped with a dollop of sour cream and a sprinkling of green onions, these lovely appetizers will be the first to disappear! Impressive, yet easy to make!

Prep Time: approx. 25 Minutes. Cook Time: approx. 10 Minutes. Ready in: approx. 35 Minutes. Makes 24 servings
Printed from Allrecipes, Submitted by Teresa
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1 pound ground Italian sausage
1/2 cup shredded Monterey
Jack cheese
1/2 cup shredded Colby cheese
1 cup salsa
24 (3.5 inch square) wonton wrappers
3/4 (16 ounce) container sour cream
1 bunch green onions, chopped

1 Preheat oven to 350 degrees F (175 degrees C). Lightly
grease a miniature muffin pan.

2 Place ground Italian sausage in a large, deep skillet.
Cook over medium high heat until evenly brown. Drain and
remove from heat.

3 Stir Monterey Jack cheese and Colby cheese into the
warm sausage to melt. Stir in salsa.

4 Gently press wonton wrappers into the prepared
miniature muffin pan so that the edges are extending. Place a
heaping tablespoon of the sausage mixture into each wonton wrapper.

5 Bake 10 minutes in the preheated oven, or until wonton
edges begin to brown.

6 Transfer baked filled wontons to a serving platter.

Dollop each with approximately 1 tablespoon sour cream.
Sprinkle with green onions.