Bacon & Idaho® Potato Ravioli (in Wonton Skins)

Bacon & Idaho® Potato Ravioli (in Wonton Skins)

Source:
Waldy Malouf
The Culinary Institute of America (CIA)
Hyde Park, NY

Yield: 20 Ravioli

Ingredients:

Directions:

  1. Combine warm mashed potatoes with all of the filling ingredients and chill for 1 hour.
  2. Lay 20 wonton skins on a flat surface and brush them all over with egg. Place a level tablespoon of filling in the center of each skin. Place a fresh skin on top, tamp down the edges with your fingers, sealing them, and press firmly but gently around the filling with the rim of a 2-1/2 inch glass, being careful not to press through the dough. Cut out the ravioli with a 3-inch cutter. Seal the edges well with your fingers, pressing out any air pockets. Cover with plastic wrap and refrigerate until serving time. This can be done 1 day in advance.
  3. Bring a large pot of water to boil, add a tablespoon of salt and simmer the ravioli 6 or 7 minutes. Try to keep the water just at the boiling point; if it boils too rapidly, the ravioli may open and the filling leak out or become diluted with water. Drain the ravioli well and put them in a serving dish.
  4. Boil the stock with the butter and pour over the ravioli. Sprinkle with chopped chives.