Italian Envelopes

Think of these as Italian ravioli meets Chinese wonton. Square wonton wrappers get stuffed with a filling of ricotta, chopped salami, mozzarella, egg, and oregano, folded into little envelope shapes, then pan-fried until golden and crispy. A sprinkle of Parmesan goes on while they’re still hot so it sticks.

Wonton wrappers are thinner than pasta dough, so they fry up delicate and shatteringly crisp in just a few minutes. The filling melts inside, turning into a hot, cheesy, salty pocket.

Fold the corners inward, overlapping slightly, and seal with a dab of water on each edge. The envelope fold holds better during frying than a simple triangle.

Chef Tips

• Keep the wonton wrappers covered with a damp towel while you work. They dry out fast and crack if exposed to air.
• Don’t overfill. One tablespoon per wrapper is the limit. Too much filling bursts the seams during frying.
• Fry in a single layer with space between each envelope. Crowding drops the oil temperature and makes them greasy instead of crisp.
• Sprinkle the Parmesan on immediately after removing from the oil. It melts slightly and adheres to the hot surface.

Variations

• Swap the salami for diced pepperoni or prosciutto.
• Serve with warm marinara sauce for dipping.
• Bake at 400°F (200°C) on a greased sheet for 12-15 minutes instead of frying for a lighter version.