I didn’t have much to do today. I was supposed to go down to school to do some work for a professor, but I decided to stay in because of the slick roads. My professor understood.
The end of the semester is close to an end. I can see the light at the end of the tunnel. It’s so close! Only one quiz and two finals stand in my way. Not bad – not bad at all. 🙂 (Too bad one of them isn’t until next Friday at 3:30!!)
I didn’t even have to coach today because of the weather. I had the entire day to myself. It was strange. It was a good thing I picked up season 2 of “Dexter” at the library yesterday. Otherwise I would’ve been lost and had nothing to do. 🙂
Dinner was a new experiment. I’ve been wanting to try making ravioli with won-ton wrappers ever since I saw Giada do it on the Food Network. I really want to try her Nutella-filled raviolis, but that might have to wait. (Hello, my name is Jackie and I am addicted to Nutella.)
So, this what I came up with. I’ll have to do a few tweaks, but it was fairly successful and husband approved.
Chicken & Spinach “Ravioli”
1 package won-ton wrappers (I found mine by the salad greens at the grocery store)
1 clove garlic (chopped very finely, grated or pressed)
2-3 chicken breasts, cooked a cut into small pieces
3/4 cup ricotta cheese
1/4 cup shredded Italian cheese
1/2 package frozen spinach – thawed and strained
1/2 T dried oregano
1/2 T dried basil
1 t black pepper
Other ingredients: 1 egg, dash of water
Add all of the ingredients (except for the wonton wrappers) into a food processor.
Pulse the ingredients in the food processor until well-combined and relatively smooth. Take 1 T of the mixture and place it in the middle of a won-ton wrapper. Mix together one egg and a splash of water in another bowl. Take a pastry brush (or your finger) and place the egg mixture along two sides of the won-ton skin. Fold over – and be sure to seal the edges well.
When you’re ready to cook, place the ravioli in salted, boiling water for approximately 5 minutes (or when the ravioli floats to the water’s surface). Serve immediately with your favorite sauce – we chose our standard tomato sauce.
Freeze the leftovers individually and then bag them when they’re completely frozen.
Overall, they tasted pretty good especially for my first crack at it. I think it would a lot better with actual pasta, but that’s a challenge for another day. 🙂 For a won-ton wrapper, they’re pretty good. I’m sure I can modify this recipe a lot. Maybe create a mushroom mixture with a burned butter sauce? Mmmm…. I’m loving the possibilities already.
If you try this recipe, let me know if you made any modifications! I’m interested to hear your thoughts.
Alright – time to watch “Glee” and the “Top Chef” finale. I just found out today that Idina Menzel is going to make an appearance on “Glee”. I think the role is Lea Michele’s character’s biological Mom – which would be perfect because they look A LOT alike!
I love both of them. 🙂
I’m excited for “Top Chef”!! Go Kevin! I guess he’ll actually be tweeting live during the finale. G’night everyone!!