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Quick Ravioli

Martha Stewart Living, September 2004

Using wonton skins from the grocery store gives you a head start when making homemade ravioli. Place a teaspoon of your favorite filling in the center -- we mixed 8 ounces of drained ricotta with 1/4 cup each chopped oregano, basil, parsley, and olive oil, plus salt and pepper to taste (makes 30). Dab water on wonton edges; fold diagonally, and press. Boil in salted water until tender, about 3 minutes. Top with toasted walnuts, Parmesan, olive oil, and basil.

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