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“On the eighth day of Christmas,
my true love sent to me,
eight maids a milking.”
Paired with Villa Antinori Rosso
(8001935001522, 750 ml, $31.49)
Plan to serve three small raviolis per person, as these will be quite rich because of the dairy involved. We’re keeping things simple by using frozen wonton wrappers instead of pasta.
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Ingredients:
Ingredients (filling):
1/4 cup (60 ml) grated apple wood
or oak-smoked cheddar
1 cup (250 ml) baby spinach leaves, finely chopped
1/4 cup (60 ml) finely chopped sun-dried tomatoes
Dash of salt and pepper
1 large egg, lightly beaten
24 wonton wrappers
Ingredients (sauce):
1 cup (250 ml) heavy cream (35% MF)
1 tablespoon (15 ml) basil pesto
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Preparation Method:
Directions (ravioli):
1. In a small bowl, blend cheese, spinach and sun-dried tomatoes with salt and pepper. Add the beaten egg and stir to combine.
2. Place the wonton wrappers on a clean, flat surface. Using a brush or your finger, moisten the outer edges of half of the wrappers with water. Divide the filling equally among the moistened wrappers. Top with the other wrappers, pressing towards the filling to get the air out. Make sure the edges are sealed.
3. Place in one layer on a large baking sheet lined
with waxed or parchment paper. Refrigerate until ready to use.
4. Bring a large pot of water to a boil. Cook the ravioli in batches until the filling is hot and the dough is cooked (about three minutes). Drain well, toss with
the pesto cream sauce (recipe to follow) and serve immediately.
Directions (pesto cream sauce):
1. In a medium saucepan, over low heat, bring cream to a boil.
2. Let simmer until reduced and thickened, just enough to coat the back of a wooden spoon. Whisk in the pesto and serve over ravioli.
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Servings: 4
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