**Gulp Ravioli My friend Donna invented this family favorite and we’ve been enjoying it ever since. The epic thing about these ravioli is the way you can gulp them down with a warm sauce. The wonton wrapper creates a thin, nearly gummy texture which is really nice. Make stations with dough and filling, and set out little bowls with water. Invite each guest to scoop some filling into their ravioli, and dip their finger into the water, moistening the edges of the ravioli to then close it. ingredients 1 pound of fresh ricotta 1 teaspoon of lemon zest 1 cup of parmesan 2 eggs salt & pepper 20 wonton wrappers 2 cups of tomato sauce instructions 1. To make the filling, drain the ricotta and mix it in a bowl with the lemon zest, parmesan, and eggs (you can replace the ricotta with tofu if you prefer). 2. Cut the wonton wrappers into squares. 3. Scoop a teaspoon of filling into the center of the square. 4. Fill a small glass with water, and dip your finger into the water. Then, use this wet finger to wet the four sides of the dough. 5. Place the second layer of wonton square on top, and use your fingers to seal the ravioli shut. 6. Boil in salted water until they rise to the surface, then scoop them out gently. Be careful not to throw too many at once. I prefer to put in a few at a time, and scoop them out as they become ready. 7. Serve with warm tomato sauce. --v 5** - Image #4 <@778807091573424129>
Gulp Ravioli My friend Donna invented this family favorite and weve been enjoying it ever since. The epic thing about these ravioli is the way you can gulp them down with a warm sauce. The wonton wrapper creates a thin, nearly gummy texture which is really nice. Make stations with dough and filling, and set out little bowls with water. Invite each guest to scoop some filling into their ravioli, and dip their finger into the water, moistening the edges of the ravioli to then close it. ingredients 1 pound of fresh ricotta 1 teaspoon of lemon zest 1 cup of parmesan 2 eggs salt  pepper 20 wonton wrappers 2 cups of tomato sauce instructions 1. To make the filling, drain the ricotta and mix it in a bowl with the lemon zest, parmesan, and eggs you can replace the ricotta with tofu if you prefer. 2. Cut the wonton wrappers into squares. 3. Scoop a teaspoon of filling into the center of the square. 4. Fill a small glass with water, and dip your finger into the water. Then, use this wet finger to wet the four sides of the dough. 5. Place the second layer of wonton square on top, and use your fingers to seal the ravioli shut. 6. Boil in salted water until they rise to the surface, then scoop them out gently. Be careful not to throw too many at once. I prefer to put in a few at a time, and scoop them out as they become ready. 7. Serve with warm tomato sauce.