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Wonton Wrapper Ravioli

雲吞麵皮意大利式餛飩


烹饪方法
Soup 湯煮
烹饪時間
10 分鐘
份量
2 - 3

配料

1 包港式雲吞皮

餡料:
1 磅牛絞肉
1/3 杯切碎的洋蔥
1/2 茶匙蒜末
1/2 茶匙乾牛至
1/2 茶匙乾羅勒
88 張雲吞皮
2-3/4 杯部分脫脂莫札瑞拉乳酪絲
2 湯匙牛油,融化
磨碎的帕馬森乳酪,可自由選用
義大利麵醬,加熱


過程

1. 在一個大煎鍋裡,用中火炒牛肉、洋蔥和大蒜,直到肉不再呈粉紅色,炒 5-7 分鐘;將牛肉炒碎;瀝乾油。加入牛至和羅勒一起炒。
2. 將烤箱預熱至 350°。將 8 片雲吞皮放在抹了油的烤盤上;在每個雲吞皮上放 1 湯匙肉混料和 1 湯匙莫札瑞拉乳酪。用水潤濕邊緣;上面放另一片雲吞皮。用叉子按壓邊緣以密封。對剩餘的雲吞皮、肉混料和乳酪重複上述步驟。
3. 雲吞刷上牛油。如果需要,可以撒上帕馬森乳酪。烤至金黃色,約 10-12分鐘。與義大利麵醬一起上桌。



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