Wonton Wrapper Ravioli
A while back I saw an episode of Everyday Italian in which Giada made ravioli using wonton wrappers. Hers turned out gorgeous looking, so I thought I'd give it a try. The texture wasn't what I was hoping for. The best way I could describe the ravioli is watery, if that makes any sense.
I can't recall what I filled the wrappers with the first time I tried it, but I'm thinking about giving it a second go using a ricotta spinach stuffing. Does anyone have any reccomendations for making this batch less ... watery? I was wondering if I could saute the ravioli in a pan without dropping them in water first, but I'm concerned they'll get crispy that way- which isn't what I'm going for either.
Any suggestions?
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