I think I may just have a new favorite food to play with! :-D
Tonight, I headed on over to Mom & Dad’s house, goodies in tow, so I could host my Nasoya Wrappy Hour party. I was so grateful that they let me host over at their place, since…well…we all know what my place looks like. :shock:
So Mom & I got right to work on the goods while sporting our snazzy Wrappy Hour aprons. Nice, right?
Although I had about fifty different ideas for recipes to make tonight, I knew I had to take it easy since it was only the five of us to eat everything. Mom put together one of the recipes, while I tackled the other.
Who would have thought that won ton wrappers could be so fun…yet so easy, too?!? :)
Using Nasoya’s Won Ton wraps, I was able to create three delicious, crowd-pleasing recipes!
Chicken Wonton Pockets (see recipe below)
Spinach Ravioli & Cheese Ravioli (see recipes below)
I started off by enjoying two spinach ravioli + 2 chicken wonton pockets. Both of them were so tasty that I had to go back for one more of each!
Even though it doesn’t look like a whole lot of food, it was actually quite filling and very satisfying. I could definitely foresee making any of these recipes again; but I’m also just as excited to try something new with these won ton wrappers too. :shock:
Now I’m headed in to relax on the couch with my favorite boys…and I may have to break out a Christmas Cookie from my stash. ;)
Hope you all have a great night! I’ll leave you with my recipes from tonight’s festivities.
Spinach Ravioli
(recipe from Nasoya)
Ingredients:
- 1 pkg Nasoya Won Ton Wraps
- 10 oz fresh spinach
- 2- 15 oz containers ricotta cheese
- 3/4 cup grated Pecorino Romano cheese
- 1 tsp salt
- 1/2 tsp ground black pepper
Preparation Method: Cook spinach with 2 tbsp of water in the microwave or on the stovetop for 5 minutes or until just wilted. Let cool and drain excess water. Place tofu in food processor and pulse until it is pureed. Add the ricotta cheese, pulse until combined, then add spinach and grated cheese and process until smooth, about 30 seconds. Season with salt and pepper.
Line baking sheet with parchment paper, or spray sheet with non-stick cooking spray. Take a wrap and place approximately 2 tbsp of mixture in the center if each wrap. Do not place filling near the edge. Use a pastry brush dipped in water and brush edges of wrap. Place a second wrap on top, then crimp edges together tightly with your fingers or the tines of a fork. Brush ravioli lightly with olive oil.
Bake in 375° F oven for 10-12 minutes or until lightly browned. Serve ravioli with your favorite marinara sauce for dipping.
Cheese Ravioli
Ingredients:
- 1 cup ricotta cheese
- 1 egg
- 2 tbsp. grated Romano cheese
- 1/4 tsp. salt
- 1/4 tsp. pepper
- 1 tbsp. parsley
Mix all ingredients until combined.
Line baking sheet with parchment paper, or spray sheet with non-stick cooking spray. Take a wrap and place approximately 2 tbsp of mixture in the center if each wrap. Do not place filling near the edge. Use a pastry brush dipped in water and brush edges of wrap. Place a second wrap on top, then crimp edges together tightly with your fingers or the tines of a fork. Brush ravioli lightly with olive oil.
Bake in 375° F oven for 10-12 minutes or until lightly browned. Serve ravioli with your favorite marinara sauce for dipping.
Chicken Wonton Pockets
Ingredients:
- 3 oz. cream cheese, softened
- 6 tbsp butter, softened (divided)
- 2 tbsp green onion, minced
- 1/2 tsp lemon pepper seasoning
- 1 large + 1 small can chunk chicken, drained
- 1 pkg Nasoya Won Ton Wraps
- 2/3 cup breadcrumbs
Directions:
Beat together cream cheese, 2 tbsp butter, green onion, and lemon pepper. Fold in chicken.
Place a rounded teaspoon in center of each won
ton wrapper. Fold sides of wonton wrapper toward center. Moisten edges with water and roll up tightly.
When filled, brush wrappers with 4 tbsp melted butter (I only used about half of this) and roll in breadcrumbs.
Place on baking sheet sprayed with non-stick cooking spray. Bake in 425° F oven for 10 minutes. Turn and bake 5-10 additional minutes, or until lightly browned. Serve with duck sauce or marinara sauce.
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