1 cup italian* five cheese blend shredded kraft finely
15 oz polly-o original ricotta cheese
2 eggs whole beaten
72 won ton wrappers
Equipment
Directions
Mix first 3 ingredients.
Brush edges of wonton wrappers with egg yolks. Spoon 1-1/2 tsp. cheese mixture onto center of each wrapper; fold diagonally in half. Press edges together to seal.
Place 36 ravioli in airtight container; freeze for later use. Cook remaining ravioli, in batches, in boiling water 2 to 3 min. or until ravioli float to top.
Drain ravioli.
Combine with Tomato & Bacon Sauce or Tomato-Cream Sauce. (See Tips.)
