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Won Ton Ravioli Recipe
|Chicken prosciutto filling||2 Cup (32 tbs)|
|Won ton wrappers||1 Pound (About 6 Dozen)|
|Egg white||1 , beaten just to blend|
|Mushroom tomato sauce||1⁄2 Cup (8 tbs)|
|Grated parmesan cheese||1 Cup (16 tbs)|
Serving size: Complete recipe
Calories 2733 Calories from Fat 624
% Daily Value*
Total Fat 70 g107.6%
Saturated Fat 31.2 g156.2%
Trans Fat 0 g
Cholesterol 406.7 mg
Sodium 6257.7 mg260.7%
Total Carbohydrates 299 g99.7%
Dietary Fiber 14.4 g57.6%
Sugars 3.3 g
Protein 197 g394.1%
Vitamin A 36.5% Vitamin C 10.1%
Calcium 161.9% Iron 91%
*Based on a 2000 Calorie diet
Place a won ton wrapper on a flat surface (cover remaining wrappers with plastic wrap to prevent drying).
Place 1 rounded tablespoon filling on wrapper; spread evenly to within about 3/8 inch of edges.
Brush edges with egg white.
Cover with another wrapper and press edges well to seal.
If desired, use a pastry wheel to trim edges decoratively; discard trimmings.
Repeat to make more ravioli, using remaining filling; as ravioli are completed, place in a single layer in flour-dusted shallow baking pans and cover with plastic wrap.
(At this point, you may cover and refrigerate for up to 4 hours.
Or freeze ravioli in baking pans until firm, then transfer to containers and store in freezer for up to 1 month.) Prepare Mushroom-Tomato Sauce.
When sauce is almost done, in a 6- to 8-quart pan, cook ravioli, about half at a time, in 4 quarts gently boiling water just until they are tender to bite (about 5 minutes if fresh, 6 minutes if frozen).
Lift ravioli from water with a slotted spoon and place on warm plates or a deep platter; spoon Mushroom-Tomato Sauce over each layer of ravioli.