From my story, “Sandra Lee or Boyardee?”
3 large apples, peeled, cored, and diced. (I used 2 Cortlands and 1 Golden Delicious)
2 teaspoons Canola Oil
1 tbsp granulated sugar
1 tsp Cinnamon
Pinch of clove
¼ cup grated extra sharp cheddar cheese
¼ cup cottage cheese
2 tbsp cream cheese
1 12 oz package of Wonton wrappers
Cinnamon and sugar for sprinkling.
In a large sauté pan, cook the apples, sugar, cinnamon, and clove in the canola oil until the apples have softened. Remove from the heat and set aside to cool.
In a large bowl, combine the cottage cheese and cream cheese and mix with a large fork until smooth. Then, fold in the cheddar and the cooled apples.
To assemble, brush two wonton wrappers with water. Place a heaping teaspoon of the apple/ cheese mixture into the center of one wrapper, and top with the other wrapper, making sure to join the wet sides of the wrappers. Using your fingers, shape the filling to ensure that it is piled the middle, then use your fingers to seal the wrappers. If desired, use a fluted 2 ½” biscuit cutter to cut the ravioli into rounds.
Sauté until lightly browned, or poach in boiling water until the ravioli float. Drain and sprinkle generously with cinnamon and sugar before serving.