Beef Wonton Ravioli

This is the perfect recipe for using up any left over meat and a craving for pasta! ( and it doesn’t hurt these wontons are a low carb & calorie option!)

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Original recipe is here –>http://www.foodnetwork.com/recipes/sunny-anderson/easy-cheesy-beefy-ravioli  , but we didn’t have majority of the ingredients so we worked with what we had (that’s why I say any meat you have on hand would work in this recipe)

It came out really great! I definitely recommend and can’t wait to make again …ps see end of the post for dessert!

Below are the steps that we did! We made 16 raviolis, 8 each

Start a pot of boiling water. Set up the wonton wrappers on the counter and put a spoonful of take whatever meat you are using, we had left over roast beef that we shredded, onto the wonton then add some freshly grated parmesan to each.

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Next wet the edges of the wrapper with water (L shape, going to fold into a triangle) fold like a triangle and seal the edges

Put the wontons in the boiling water and cook them until they float, just a couple minutes so stay close!

 

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Next take your store bought pasta add it to a pan (we use Ragu traditional), add a couple shots of vodka, 1/2 – 1 cup of cream and a dash of oregano. Adjust cream based on color of the sauce, should be a creamy red see photo. We ended up with way to much sauce because we used the whole jar, but you can definitely cut this in half. I think if you made the sauce from scratch it would be healthier, but if you only use a little bit of our version it is not so bad.

Put some sauce on the wontons (doesn’t need to be doused in sauce, unless you want to ha!) Enjoy!

*** EXTRA: Not shown is dessert, take the extra wontons and add two slices of banana, a scoop of nutella and seal up. Bake them on a cookie sheet at 350 for about 10min or until wonton shell looks baked. You will not be disappointed

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