The Ironic Chef wrote:I have actually use the wanton wrappers for making Manicotti and also Ravioli. There is no need to cook them first. Even if you do you will have a 4"X4" piece of cooked pasta that resembles the lasagna noodle but not as thick. When you roll it you have a more tender pasta. When using the Wanton, I lay it flat, brush with egg wash, set the filling across one end and roll. Same for a Cantaloni, just using a meat filling instead of cheese. Also, the Wanton could be folded envelope style, like one would fold and eggroll and every thing is sealed inside. I have actually done this with eggroll wrappers with Italian fillings and deep fried them. They are soooooo good. Almost like swiping a Calzone recipe and taking it to the Orient.
IC, thank you so much for the suggestions and the directions on how to do it with the wanton wrappers. This would be a God-send! It sounds so neat and easily handled. I'm certainly going to give it a shot. Tomorrow, if I can fit it in timewise, I'm going to post a recipe I just got in the mail today for a cookie called "Compost Cookies" and another for "Heart Attack in a Bowl" for a decadent brownie that is purely heavenly. As well, I have a cake to construct for an anniversary party and then I'll be able to deal with making manicotti with wanton wrappers. Again, many thanks for the suggestions.