I’ve been told that there is some kind of sporting event on TV this weekend. I’m not a big sports fan, but it seems in Western PA that this is going to be some kind of holiday. Excitement is in the air akin to a child’s anticipation of what will be under the Christmas Tree and you can’t go anywhere without seeing swaths of black and gold and some mention of the 7th ring. I know of 5 Golden Rings, but 7 seems pretty lofty a goal. Popular tunes have been playing on most major radio stations with the lyrics rewritten and it seems that many local reporters have camped out in Texas to report on all the festivities.

Stores are closing early that day, the grocery stores have all stocked up (and pretty much sold out of) every kind of snack food, dip, mixers and party trays you can imagine, and the beer distributors have been selling adult refreshments faster than they can stock up.

To me, this Sunday is the annual day when you can watch a wide assortment of really expensive commercials, and regardless of if you tune in that day for a sporting event, or to wait for the commercials, it’s still a good excuse for a party. So, in the spirit of having a group of friends gather for fun, food and refreshments, here is a twist on a traditional finger food.

Buffalo Ravioli

36 each wonton wrapper
1 cup shredded nonfat mozzarella cheese
1/2 cup cottage cheese, lowfat
1/4 cup bleu cheese, crumbled
1/2 cup hot sauce
2 tablespoons butter, unsalted
2 tablespoons Extra Virgin Olive Oil

In a small sauce pot, melt the butter and add the hot sauce. Mix to combine. Set aside to cool while preparing the ravioli.

In a small bowl, combine the 3 cheeses.

Working in batches, lay out about 12 wonton wrappers, covering the remaining with a damp cloth to keep moist.

Place about 1 teaspoon of cheese filling in center of each wonton. Carefully wet the edges of each wrapper with a bit of water.

Fold opposite corners of wonton together to form a triangle and gently press edges together to seal. Repeat with remaining wontons.

Heat a large, non stick skillet over medium high heat and add the EVOO. Once oil is hot, working in batches, cook the ravioli until golden brown on one side and flip to cook the other side. (Should take only a couple minutes.)

Remove to a paper towel lined plate to drain.

Add cooked ravioli to a bowl and add a bit of hot sauce and stir to coat.

Serve in a small basket as you would chicken wings.

Yield: 36 ravioli, 6 per serving, 6 servings.

While this recipe isn’t too terribly difficult, if you are in a hurry, you can always use some ravioli from the freezer section of your local grocer. (Make sure you buy it first.) Just place them in boiling water till they float, remove them from the water, drain on a paper towel and then proceed to finish cooking them by frying them as above. Since wonton wrappers are usually less thick than the pasta most ravioli is made from, you probably don’t want to skip the boiling part if using a pre-made product.

Have fun and enjoy your parties!