Won Ton Ravioli
|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)|
Prepare Chicken & Prosciutto Filling.
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.