SUN-DRIED TOMATO RICOTTA RAVIOLI APPETIZERS
Ingredients
- � cup Ricotta cheese
- 2 tbsp finely chopped sun-dried tomatoes in oil
- Salt to taste
- 16 - 20 thawed won ton wrappers
- 4 tbsp grated Parmesan cheese
- Olive oil and chopped walnuts or pecans
Preparation
Mix sun-dried tomatoes and Ricotta together, Season to taste. Working in batches of two, spoon a rounded teaspoon of filling into center of each won ton. Brush edges with water and fold over to make triangles. Using fingers or fork, seal edges well. In a large pot, bring salted water to a boil. Cook ravioli at a moderate boil for 2 - 3 minutes. Drain. Serve immediately, about 4 per plate, drizzled with olive oil and sprinkled with nuts and Parmesan.
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