Baked Cheddar Jack and Bacon Ravioli Appetizers
A few weeks ago I shared with you that I was in the Kraft Fresh Take recipe challenge. I shared my challenge flavor, which is The Kraft Fresh Take Cheddar Jack & Bacon flavor.
For that part of the challenge I shared a Chicken Cheddar Jack and Bacon Quesadilla recipe.
This time around I am sharing a homemade Baked Cheddar Jack and Bacon Ravioli Appetizer recipe.
Have you had a chance to try Fresh Take yet? The uses for this product is really limitless. Anything that can be coated in bread crumbs can be made using the Kraft Fresh Take breadcrumb mix. The difference between Fresh Take and regular bread crumbs is the Fresh Take bread crumb mix is available in some great flavors and of course there is cheese included. Cheese makes everything taste better!
Another great benefit is that you can get that delicious crispy fried flavor from the oven instead of frying.
The full recipe can be found at the bottom of this post in the Ziplist format
What you’ll need to make this recipe.
Assemble the ingredients for the ricotta ravioli filling minus the bacon, Fresh Take and Wonton wrappers.
We’ll use them after the ricotta filling chills for a bit.
You can mix the filling a few hours before you plan to make your ravioli or over night.
Beat the egg.
Add the rest of the ravioli filling ingredients to the bowl and mix well.
Cover the bowl and refrigerate for an hour or two. You can also make this a day ahead.
Thirty minutes before you are really to fill the ravioli cook 6 slices of bacon until they are crisp.
Drain well and chop finely.
Mix the cooked and chopped bacon into the ricotta filling. Be sure to chop the bacon finely or it could poke a hole in the Wonton wrapper.
To assemble the ravioli….
Place a scant teaspoon of the ricotta filling in the center of a wonton wrapper.
Dampen the edges by dipping your finger tip into the bowl of water and running a bead of water around the edge of the wonton wrapper.
Place a second Wonton wrapper over the filling, lining up the edges. Work your fingers around the edge to seal being sure to work the air out of the pocket of filling.
Repeat until all the ravioli are filled.
Keep the ravioli covered with a damp paper towel to keep them from drying out as you cook them.
Fill a pot with water, salt to taste and bring to a boil. Cook one or two ravioli at a time. When the ravioli floats to the top of the water immediately dip it into the bag of Cheddar Jack and Bacon Fresh Take bread crumb and cheese mixture.
Place the breaded ravioli on a cook sheet lined with foil or parchment paper.
Preheat the oven to 375 and bake the ravioli.
Serve the baked ravioli with my homemade alfredo sauce or pick up your favorite jarred alfredo sauce and enjoy as an appetizer. Or you could serve this meal as dinner and instead of dipping the ravioli you could pour a light coating of the alfredo sauce over them and enjoy them as a meal.
Keep an eye out for my third and final post in the #KraftFreshTake challenge.
There will be a great giveaway posted and one of my readers will have a chance to a win $100 prize!
Disclosure: This is a sponsored blog post by Kraft Foods. I have received compensation and or products to help me with my review and recipe creation. All opinions and photos are my own.