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Fig and Cheese Ravioli with Pecan Butter Wine Sauce

From: Recipe Challenge Winners

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Serves 4


A finalist in the 2009 Diamond Nuts Recipe Challenge.


  • ¼ cup cream cheese, softened
  • 2 tablespoons gorgonzola cheese, crumbled
  • 2 tablespoons ricotta cheese
  • 1 ½ tablespoons figs or dried figs, finely chopped
  • 1 teaspoon finely grated romano cheese
  • 1 teaspoon parsley, finely chopped
  • ¼ teaspoon freshly squeezed lemon Juice
  • teaspoon freshly ground black pepper
  • teaspoon Tabasco sauce
  • 1 tablespoon olive oil
  • 1 shallot, finely chopped
  • 1 to 2 cloves garlic, finely chopped .
  • 1 tablespoon finely chopped sundried tomatoes in oil
  • 1 tablespoon finely chopped prosciutto
  • ½ cup Diamond pecans halves, toasted and finely chopped
  • 1 cup chardonnay wine
  • 4 tablespoons butter
  • 32 wonton skins


In a medium bowl, combine the cream cheese, gorgonzola, ricotta, figs, parsley, Romano cheese, lemon juice, pepper and Tabasco; set aside.

Heat the olive oil in a 12-inch skillet over medium heat. Add the garlic and cook until fragrant, about 1 minute. Add the tomatoes and the prosciutto; cook until the edges are getting crispy, about 1 minute. Reduce the heat and stir in the pecans, wine and butter; simmer 2 minutes. Set aside keeping warm.

Lay one wonton skin on a dry surface and spoon 1 teaspoon of the cheese and fig mixture into the center. Dip a brush or a finger in water and wet the edges of the wonton skin. Place another wonton skin over the top and press the edges gently to seal. Repeat with remaining wonton skins to make 16 ravioli.

Bring a large pot of salted water to a boil over high heat. Gently drop the ravioli into the water; boil until the ravioli float to the top, 3 to 4 minutes. Using a slotted spoon, transfer the ravioli; arrange on a warmed serving platter.

Gently reheat the sun-dried tomato sauce. Stir in 2 tablespoons of the hot pasta water and pour the sauce over the ravioli. Serve immediately.

© 2009 Diamond Foods, Inc. All rights reserved.