Wonton Ravioli

I had a dozen wonton skins leftover from the soup and a chunk of cotija cheese sitting around and decided to try making ravioli out of them.  It was very easy.  They don't taste like pasta ravioli, but I put them together in the time it took to bring the water to a boil and they were done five minutes later.  I didn't have any sauce in the fridge, but I had just pulled some oven-dried tomatoes out of the oven and tossed a few on top while they were still warm.  For a last-minute hot lunch, it was a great idea, and it took less time than the tuna salad I had planned to make.

1 dozen wonton skins
2 Tb filling (can be cheese, pre-cooked veggies, leftover cooked hamburger, etc)

1.  Start boiling several inches of water in a medium saucepan.

2.  Set out wrappers on a work surface.  Moisten the edges of half of them.

3.  Place 1 tsp of filling in the middle of the moistened squares.  Top with the dried ones.  Use a fork to press the edges shut.  Do a good job, or the filling will leak out.

4.  Place ravioli in boiling water and cook for 5-8 minutes, until pasta is done.  Drain and rinse.  Serve with sauce of choice.

Serves 1

Difficulty rating  π