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Submitted by Kelly Wing, Sous Chef with the Shaarey Zedek Synagogue Catering Department
Serves 5
Ingredients 25 Won-Ton Wrappers 3 Tbsp or 75 ml Corn Starch 1 Egg
Filling 500 g or 1 lb Spinach 500 g or 1 lb Cream Cheese 10-15 Fresh Button Mushroom ˝ Med Red Onion 5 ml or 1 tsp Fresh Minced Garlic Salt and Pepper to taste
Instructions Cook off spinach and squeeze out excess water, let cool. Slice button mushrooms, dice red onion, and sauté with garlic and season well with salt and pepper. After filling ingredients are cool add to cream cheese and whip until smooth.
Lay out Won-Ton Wrappers and make a “glue” by whipping egg together with the corn starch. Add about a tablespoon (25 ml) of filling to center of each Won-Ton wrapper and place “glue” along the edges of the wraps. Fold over each wrap to make a triangle and seal together.
Cook in boiling water for approx. 2-5 minutes (until wrap is fully cooked)
Drain Raviolis and serve with favourite pasta sauce (can be cream or tomato based)
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