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Wonton Ravioli

 Wonton Ravioli
I created this recipe as a quick yet elegant meal. But it also works well as an appetizer. You can substitute ingredients to your liking.—Jenny Johnson, White Bear Lake, Minnesota
44 ServingsPrep: 30 min. Bake: 10 min./batch


  • 1 pound ground beef
  • 1/3 cup chopped onion
  • 1/2 teaspoon minced garlic
  • 1/2 teaspoon dried oregano
  • 1/2 teaspoon dried basil
  • 88 wonton wrappers
  • 2-3/4 cups shredded part-skim mozzarella cheese
  • 2 tablespoons butter, melted
  • Grated Parmesan cheese, optional
  • Spaghetti sauce, warmed


  • In a large skillet, cook the beef, onion and garlic over medium heat
  • until meat is no longer pink; drain. Stir in oregano and basil.
  • Place eight wonton wrappers on a greased baking sheet; top each with
  • 1 tablespoon meat mixture and 1 tablespoon mozzarella cheese.
  • Moisten edges with water; top with another wonton wrapper. Pinch
  • edges with a fork to seal. Repeat with remaining wrappers, meat
  • mixture and cheese.
  • Brush wontons with butter. Sprinkle with Parmesan cheese if desired.
  • Bake at 350° for 10-12 minutes or until golden brown. Serve with
  • spaghetti sauce. Yield: 44 appetizers.
Nutritional Facts: 1 ravioli (calculated without Parmesan cheese and spaghetti sauce) equals 86 calories,

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Wonton Ravioli (continued)

Nutritional Facts: 3 g fat (1 g saturated fat), 12 mg cholesterol, 135 mg sodium, 10 g carbohydrate, trace fiber, 5 g protein. Diabetic Exchanges: 1/2 starch, 1/2 lean meat.
Wine: Light-Bodied White Wine: Enjoy this recipe with a light-bodied white wine such as Sauvignon Blanc or Pinot Grigio.