The girls and I needed to get something whipped up quickly the other night so I took the idea of using wonton wrappers and pulled out some ingredients we usually have around and put together a great filling.
They had fun with the texture of the squares, especially when they brushed them with water. But, the greatest were the shapes they created for the raviolis.
Baked Spinach Walnut Ravioli with Cheese Sauce
24 wonton wrappers (we used Naysoya Asian Style Wonton Wrappers)
1 tbsp butter
2 cloves garlic, minced
1 10 oz. package of organic frozen spinach (cook and squeeze out excess water)
1/4 cup chopped walnuts
1/2 cup mushrooms (cremini, oyster, button worked well)
1 tbsp chopped fresh basil
1 tsp salt
1/2 tsp pepper
In a medium skillet heat butter and saute garlic. Add mushrooms and let cook for about 5 minutes or until tender. Stir in remainder ingredients and set aside to let cool.
Heat oven to 350 degrees.
Spread wonton wrappers out on a clean dry surface. Spoon a heaping teaspoon of mixture onto the middle of the wrapper. Fold and gently pinch ends together. Using a pastry brush, dampen sides to create a seal. Add ravioli to greased baking sheet and bake for 10 minutes or until slightly brown.
1 tbsp butter
1/4 cup whole wheat flour
1/2 block of cream cheese
1 cup milk
1/2 cup white cheddar cheese, shredded
Heat butter in saucepan. Once melted, add flour to create a roux. Whisk in milk making sure not to have any lumps. When smooth add cheeses and let heat stirring to create sauce. Add more flour to thicken if needed.