- Servings: 8-10
|1||Small Red Onion, diced|
|3 cloves||Garlic, chopped|
|3 slices||Bacon, diced|
|8 oz pkg||White Mushrooms, diced|
|Pepper & Salt, to taste|
|4 oz pkg||Cream Cheese, softened|
|50||Count Package Wonton Skins|
|Water, for sealing wontons|
|Oil, for frying|
|Marinara Sauce, for dipping|
Heat 2 teaspoons oil in large skillet. Saute onion and garlic until onions are slightly softened. Add bacon and saute until bacon is just starting to crisp. Add mushrooms; season to taste with pepper. When mushrooms are softened, add salt to taste. Cool; add mushroom mixture to softened cream cheese and stir to blend. Add enough bread crumbs to hold mixture together. Assemble ravioli by wetting edges of wontons with water; place a small spoonful of mixture in center, then fold over and seal tightly, forming a triangle. Repeat with remaining filling and wontons. Fry prepared wontons in hot oil until crispy on both sides. Serve hot with marinara sauce for dipping.
You can dip into any sauce you like, but I find that marinara sauce goes best. Assembled, uncooked wontons can be frozen for later use. Thaw and fry as directed.