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CATEGORY CUISINE TAG YIELD
Eggs Chinese Too, Hot, Tamales 4 Servings

INGREDIENTS

50 Wonton wrappers (about 1 1/2 packages)
1 Egg; Beaten With
1 Teaspoon of water
1 c Ravioli filling (2 recipes follow)
(grown-up version can be prepared In Advance)

INSTRUCTIONS

Lay out 8 wonton wrappers on counter in front of you. Paint each one
lightly with beaten egg. Place 1 tablespoon filling in the center of each
ravioli. Seal by placing 8 additional wonton wrappers on top to cover each
square. Pick up each ravioli and press well all around edges to seal. For a
good seal, make sure no filling is stuck in the edges. Square ravioli can
be left as is or cut into festive shapes (stars, hearts etc.) with a medium
cookie cutter. Place the ravioli upside down on a cookie sheet lined with
parchment. Lay out 8 more wrappers and repeat the process until either
wrappers or filling is gone. Lay additional parchment or plastic wrap
between layers of ravioli as needed as you lay them on the cookie sheet.
The entire cookie sheet can be wrapped well and refrigerated for 12 days.
When ready to cook ravioli, bring large pot of salted water to a boil.
Lower heat to a simmer, give the water a good stir to form a whirlpool
effect and quickly drop in 1215 raviolis one by one, stirring gently to
separate them as they hit the water. Poach gently 23 minutes, or until
ravioli puff up, float to the surface and are opaque in the center (in the
case of raw poultry or fish fillings) Remove ravioli from pot with a
slotted spoon and reserve. Cook remaining ravioli in same manner. Serve
with sauce, butter, or oil, or in broth, and with or without cheese. Yield:
25 ravioli; 4 main course servings or 6 appetizers Every culture has its
version of the dumpling, or tasty tidbit wrapped up in dough. Think about
empanadas, calzone, ravioli, pierogi, or dim sum, and you'll see that every
culture has taken its best flavors and put them inside some dough! Here we
fill Chinese wonton wrappers, a form of pasta with an interesting slippery
texture due to some cornstarch in the dough, with some flavors kids love.
These ravioli are easy and fun to make with kids. Little ones enjoy
brushing on the glue (egg wash) while older kids love to help seal and cut
out the dumplings. Be sure kids don't handle or taste raw poultry, meat or
fish. Copyright, 1996, TV FOOD NETWORK, G.P., All Rights Reserved 11/20/96
show
Recipe By     : TOO HOT TAMALES SHOW TH6347
Posted to MC-Recipe Digest V1 #316
Date: Tue, 26 Nov 1996 06:52:59 -0600
From: Pat Asher <asher@mcs.com>

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“God loves each of us as if there were only one of us. #Augustine”

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