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1
Lay out 8 wonton wrappers on counter in front of you.
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2
Paint each one lightly with beaten egg.
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3
Place 1 tablespoon filling in the center of each ravioli.
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4
Seal by placing 8 additional wonton wrappers on top to cover each square.
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5
Pick up each ravioli and press well all around edges to seal.
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6
For a good seal, make sure no filling is stuck in the edges.
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7
Square ravioli can be left as is or cut into festive shapes (stars, hearts etc.)
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8
with a medium cookie cutter.
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9
Place the ravioli upside down on a cookie sheet lined with parchment.
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10
Lay out 8 more wrappers and repeat the process until either wrappers or filling is gone.
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11
Lay additional parchment or plastic wrap between layers of ravioli as needed as you lay them on the cookie sheet.
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12
The entire cookie sheet can be wrapped well and refrigerated for 1 to 2 days.
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13
When ready to cook ravioli, bring large pot of salted water to a boil.
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14
Lower heat to a simmer, give the water a good stir to form a whirlpool effect and quickly drop in 12 to 15 raviolis one by one, stirring gently to separate them as they hit the water.
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15
Poach gently 2 to 3 minutes, or until ravioli puff up, float to the surface and are opaque in the center (in the case of raw poultry or fish fillings) Remove ravioli from pot with a slotted spoon and reserve.
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16
Cook remaining ravioli in same manner.
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17
Serve with sauce, butter, or oil, or in broth, and with or without cheese.
