Like my nails? I had a manicure (very rare for me). The polish only lasted two days before chipping off, so I’m glad I have these photos to remember the brief moment when my hands looked pretty.
Anyway, back to tortellini. Now bring the two far corners together and wrap them around the center. Wet the end so it sticks and holds together.
Using wonton wrappers to make ravioli and tortellini is an idea that has been floating around the blogosphere for a while now and was something I had been wanting to try. I finally got around to trying it and it definitely is a lot of fun! The wonton wrappers are easier than making your own pasta, but they are much thinner and more delicate than regular pasta, so some of the filling leaked out when I boiled them. The best advice I can give for these is not to overstuff or overcook them or they will leak. They were still mighty tasty though. I thought butternut squash and cheese would be a good filling, because I love Butternut Squash Lasagna so much. This is a similar idea, and just as yummy, in my opinon. The boys weren’t crazy over them, but that’s fine because then I had enough for leftovers for lunch the next day. I also have some in the freezer too, so I can’t wait to have them again. I served them with butter, garlic, oregano, and parmesan cheese. It was divine! The boys just don’t appreciate this kind of thing like I do.
Wednesday: Ukrainian Mac and Cheese
Thursday: Chicken Satay and Peanut Sauce
Friday: Lentil Sloppy Joes
Saturday: Tuna Casserole
Monday: Cashew Chicken