After making the buffalo chicken cups, I still had wonton wrappers left over. You all know my theory that after a meal with meat, I usually like to switch things up a bit and do a vegetarian dinner. It’s just a nice balance for me and for my body! Well, the wonton package contains a heck of a lot of wrappers. I didn’t know what to do with them all! Come to think of it, not only was this package of wontons used for the buff chic cups, but it was also used to make the browned butternut squash ravioli. Luckily, the end of the package is in sight and three great meals were made from just one package of wontons. Now that’s a bang for your buck if you ask me.
One thing I did know when making this light meal was that I wanted it to be something veggie based. Something to hit the spot and something just as perfect as these southwestern ravioli. These crispy pockets are really easy to whip up and without the small sour cream dollop on top, are vegan. So what are you waiting for? Ready, set, go…
Lookie here, the ravioli are stuffed with a bean and corn-like salsa…
It’s simple, all you do is place a dollop of the salsa in the center of a wrapper, place another on top, seal them together with a bit of water or egg wash and bake! That’s all folks. These would be prefect as an appetizer but also went well with a salad for a light week night dinner.
PS – this is a salsa you can eat with tortilla chips or can spread on some lettuce if you have any leftover!
Have any fun creations you have made with wonton wrappers?
Read the rest of this entry