Friday, May 23, 2008

Stuffed Ravioli

Three quarters of a pound of ground beef.
Three tablespoons parsley, chopped.

Ten cloves of garlic, minced.

One cup romano or parmesan cheese, grated.

One cup of bread crumbs, seasoned or no.

One package of wonton wrappers.

Lightly brown beef in skillet, drain off any fat after cooking. Let cool, then add chopped parsley, chopped garlic, cheese, and bread crumbs. Mix well.
On a cookie sheet, start filling wonton wrappers. Put just a teaspoon of filling in the center of each wrapper, dip your finger in water, and wet the edge of each wrapper. Fold in half and seal tightly.

To cook, simply cook in slowly boiling chicken broth or salted water until done, about eight minutes. Serve tossed in the sauce of your choice or peppered and tossed with cheese.

You're going to have a TON of leftover filling, so freeze it and use it again next week. I made eighteen pouches, which was a perfect amount for me and Tim to eat in one serving. Figure that eight-ish pouches is enough for one person.

The boring stuff:
Makes probably as many servings as you need.

Difficulty: 3.

Takes 45 minutes or so.

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