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Wonton wrappers are perfect for homemade ravioli of any kind.
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I happened to have leftover butternut squash puree which paired perfectly with the saltiness of the seasoned breadcrumbs.
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There are quite a few wrappers in a package, however they save well and I chose to only make ten.
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1.
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Break eggs into a bowl and beat with a fork.
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Set aside.
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2.
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In a separate bowl, or on a plate, pour breadcrumbs and season with salt and pepper.
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Set aside.
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3.
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Working with one wrapper at a time, lay it on a flat surface, wet your index finger and wet only the edges of the wrapper.
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4.
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Using a small ice cream scoop or spoon, place a small amount of puree in the middle of the wrapper and fold the wrapper over to where the edges meet.
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Seal the edges by pressing them together with your fingers.
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Repeat with as many as you like!
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5.
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Once you have them made, dredge them one at a time in the egg and then cover them with breadcrumbs.
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For a crispier crust do this twice.
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6.
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Heat oil in a skillet over medium heat, add ravioli a few at a time and fry until both sides are crispy.
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This will only take a minute or two on each side!
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7.
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Place them on a rack over a paper towel to cool.
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I made a sundried tomato/sage pesto to top these and the flavor combination was a hit!
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Enjoy!
