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Italian   -   Potato Ravioli With Tomatoe And Thyme   adapted from Vegetarian Pasta by Marlena Spieler

  • 1 Pound Potato -- peeled and cubed
  • 2 Ounces Parmesan Cheese -- grated
  • 1 Medium Egg -- beaten
  • 1 Tablespoon Milk
  • Salt And Pepper -- to taste
  • 5 Medium Scallion -- finely chopped
  • 1 Package Wonton Wrappers
  • 3 Ounces Butter
  • 2 Teaspoons Fresh Thyme -- finely chopped
  • 1 Can Diced Tomatoes
Directions Boil potatoes until tender, drain and mash. Mix with parmesan cheese, egg and milk. Season with salt and pepper, then add scallions. Set aside to cool. Place 1 tablespoon of potato mixture in the center of a wonton wrapper, brush edges with water and seal by placing another wrapper on top. Dust lightly with flour and repeat until all wrappers are used. Let rest for 30 minutes. Cook wonton in a large pan of boiling water for 2 minutes. Transfer to plates. Keep warm. Meanwhile melt butter in skillet, mix in thyme and tomatoes. Bring to a boil and simmer for 5 minutes. Spoon over ravioli and serve.
Serves 4
Time to Make 0:00

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