Wonton Wrappers Sure, packaged wonton wrappers are just right for making wontons, shumai, and gyoza. But they're also great for stuffed pastas and other dishes. I use them to make ravioli filled with anything I have on hand-smoked salmon, shrimp, spinach, pesto, or maybe goat cheese and ham. I just moisten the wrappers, spoon in the filling, seal them, and boil them until they're tender; then I toss them in brown butter and grated Parmesan cheese. These perfectly round or square sheets are so versatile, you can even use them for dessert. I brush them with butter, bake them until they're crisp, and layer them with whipped cream and berries to make easy napoleons.-Alejandra Ramos, New York, New York. André Baranowski
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Sure, packaged wonton wrappers are just right for making wontons, shumai, and gyoza. But they’re also great for stuffed pastas and other dishes. I use them to make ** ravioli** filled with anything I have on hand—smoked salmon, shrimp, spinach, pesto, or maybe goat cheese and ham. I just moisten the wrappers, spoon in the filling, seal them, and boil them until they’re tender; then I toss them in brown butter and grated Parmesan cheese. These perfectly round or square sheets are so versatile, you can even use them for dessert. I brush them with butter, bake them until they’re crisp, and layer them with whipped cream and berries to make easy napoleons. —_Alejandra Ramos, New York, New York _

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