1
pkg won ton wraps
10
oz fresh spinach
2
15 oz containers ricotta cheese
¾
cup grated Romano cheese
1
tsp salt
½
tsp ground black pepper
Marinara
sauce for dipping
Cook spinach with 2 tbsp of water in the microwave or
on the stovetop for 5 minutes or until just wilted. Let cool and drain excess
water. Combine the ricotta cheese, spinach and grated cheese and mix well.
Season with salt and pepper. Place wraps flat on a clean, dry work surface.
Drop 2 tbsp of mixture int the center of each wrap and brush edges of wrap with
water.
 |
| The store was out of won ton wrappers so I made do with potsticker wrappers. It still worked, and I kind of liked them better because they were round. |
Place a second wrap on top and crimp edges together tightly with a fork.
 |
| Like so! |
Heat oven to 375F. Place on baking sheet coated with
non-stick cooking spray. Brush raviolis lightly with olive oil; bake for 10-12
minutes, until lightly browned.
 |
| See how crisp and delicious? |
Serve with marinara sauce.
My Rating: 5/5 "These are WONDERFUL. The won ton wraps bake up so nice and crisp you can eat these with your fingers, but still soft in the middle so they actually seem like raviolis. The cheese mixture in the middle is really nice, particularly with the grated Romano. The only problem I had in making this was that I got a different brand of wraps and there weren't as many in the package as the recipe envisioned so I had extra filling left over. But that's minutiae. These are great and you should eat them or make them as a little appetizer for your next party."
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