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1 pkg. Wonton skins
1 c. leftover meatloaf (baked chicken, baked salmon, ground sausage, just about any precooked meat will work)
1 sm. container Ricotta cheese
1 jar of your favorite prepared spaghetti sauce

In a food processor, chop the leftover meatloaf into a coarse meal. Stir in the Ricotta cheese. (Correct seasoning if necessary).

Preparation: Lay 1 Wonton skin on a lightly floured surface. Mound 1 tablespoon of the filling in the center of the skin. Brush the edges of the skin with water and lay a second skin over the top. Press to remove excess air. Trim the wonton with a cookie or biscuit cutter. Transfer to a paper towel and turn occasionally to let dry slightly. In one saucepan, heat the spaghetti sauce until warm.

Bring another large saucepan of salted water to a gentle, rolling boil. (A rapid boil will cause the ravioli to separate). Drop the ravioli into the water and cook about 2 minutes or until the ravioli floats to the top. Drain in a colander and serve topped with the spaghetti sauce.

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