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General Discussion

freezing ravioli made with wonton wrappers


General Discussion 9

freezing ravioli made with wonton wrappers

Coyote | Apr 9, 2003 04:41 PM

Wildly underestimated how much filling (ricotta/mushroom/mozzerella) to prepare for a meal or two and now have SEVERAL cookie sheets of these things sitting in the refrigerator to firm up before cooking about a quarter of them. How should I freeze the rest in order to avoid them sticking together when I try to cook them over the next FEW weeks?

Also, the wonton package says cook for three or four minutes, but I have egg in there and that doesn't seem long enough to me. Other recipes I've looked at say eight minutes. Views?

Help much appreciated.

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