Wonton Ravioli
Homemade ravioli, filled with a blend of ricotta and gorgonzola cheeses, then topped with a fresh tomato summer pasta sauce.
Servings: 4 servings
Calories: 533kcal
Ingredients
- 12 oz ricotta
- 8 oz gorgonzola crumbled
- 1 package wonton skins either square or round
- 2 Tablespoons fresh basil
Instructions
- Puree the ricotta and gorgonzola in a food processor.
- Add chiffonade of basil.
- Use one won ton wrapper for the bottom and one for the top. Put about a shy tablespoon of the mixture on one skin, with a pastry brush, (or your finger) wet skin all around and top with a second skin. Press to seal and set aside on a baking sheet until all are finished.
- Boil a big pot (or two) of salted water and cook ravioli for about 2-3 minutes until they bob back up to the surface. Don't over-crowd them or they won't cook as fast.
- Top with Summer Pasta Sauce.
- *If you're not crazy about blue cheese, try just the ricotta, some fresh garlic and fresh basil
Nutrition
Serving: 1serving | Calories: 533kcal | Carbohydrates: 67g | Protein: 24g | Fat: 18g | Saturated Fat: 11g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Cholesterol: 54mg | Sodium: 1298mg | Potassium: 244mg | Fiber: 2g | Sugar: 0.3g | Vitamin A: 514IU | Vitamin C: 0.2mg | Calcium: 360mg | Iron: 4mg