“It’s easier than it sounds when using wonton wrappers.” Serving: 3 | Prep: 30m | Ready in: 40m
- 1/2 lb. ground beef
- 1/4 onion, chopped
- 3 cloves garlic, minced
- salt and ground black pepper to taste
- 1 (15 oz.) container ricotta cheese
- 1/4 cup freshly grated Parmesan cheese
- 3 tbsps. finely chopped fresh parsley
- 1 egg
- 30 wonton wrappers
- 1 egg yolk, beaten
- Into a skillet, put the garlic, onion and ground beef over medium heat, and scatter salt and black pepper over. Cook the beef, breaking it up into crumbles as it cooks till browned for about 10 minutes. Drain excess fat off.
- In a bowl, combine the ground beef mixture, egg, parsley, Parmesan cheese, and ricotta cheese till well incorporated. With parchment paper, line a baking sheet dusted lightly with flour.
- For ravioli, on a lightly floured work surface, lay 15 wonton wrappers out. Spoon about a tbsp. of filling into the middle of every wonton wrapper. Dunk an index finger into the beaten egg yolk, and trace light coating of yolk around the edges of the wonton wrapper. Put an unfilled wrapper on top of the filling, and pinch the two wrappers lightly together. Pick the ravioli up softly with your hand, and tightly press the edges together, pressing out all the air. Secure and crease the edges with a fork. Onto the parchment paper, put the filled ravioli. Use right away or freeze.
- Calories: 641 calories;
- Total Carbohydrate: 56.3 g
- Cholesterol: 232 mg
- Total Fat: 26.3 g
- Protein: 42.5 g
- Sodium: 821 mg