Air Fryer Wonton Ravioli

If you want a great appetizer with an Italian flair you must try these.

1 pkg.  Wonton wraps

1/2 lb.  Italian meat ravioli filling

Jar marinara sauce

Pecorino Romano or Parmigiana cheese grated 

This idea came on me by chance.  I was going to make a package of wonton wrap filled ravioli and about 12 did not seal well so I knew I didn’t want to waste them but also knew I couldn’t boil either.

Bingo!  I got out my air fryer and spray the bottom of it with cooking spray and placed them in my air fryer that I warmed to 380°.  I placed all of them not touching each other and watched them every 3 minutes to see if they browned.  Note( make sure to check frequently but once they are browned slightly remove them from air fryer),

Top with marinara and a little Pecorino and omg they are delicious.

this recipe is for about 50 ravioli or stuffed shells.  Cut the recipe in 1/3 for this appetizer.

Note:  you can make the whole recipe and it will freeze nicely for appetizers another time or stuffed meat shells.

Ingredients:

Note:  Great filling for stuff ing large shells as well.

1 1/2 lb ground beef, pork and veal(meatloaf mix) or any other combination
1 tsp. salt
pinch of pepper
1 small onion grated
 1 clove garlic minced optional
2 tablespoons canola or olive oil 
1 egg beaten
1 pkg. 10 oz. chopped spinach(drained well)
1/2 c. breadcrumbs
2/3 c. grated cheese(Romano, Pecorino Romano)

Cook meat mixture with finely chopped or grated onion, salt and pepper and minced garlic in oil until lightly browned. Breaking up with spoon while it cooks into small pieces. 

While meat is cooking in a separate pot bring 1 pkg. chopped spinach to a boil separating while cooking..  

Take off burner and drain thoroughly squeezing all water out.

After draining spinach add to meat mixture and stir until spinach is blended thorough..

Take off heat and add beaten egg, breadcrumbs and grated cheese(don't skimp on cheese) making sure to coat all of meat.

Place in bowl and let cool.  After cooling cover tightly and refrigerate until ready to use.  

You can make mixture several days in advance.  Cook shells according to package directions fill and cover with red sauce and bake covered at 350 degrees for approximately 30 to 40 minutes depending on your oven. 

 Remove covering and bake an additional 10 minutes or until cheese is melted and sauce is bubbling.

Picture below is of appetizer.