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FIG & CHEESE RAVIOLI WITH PECAN BUTTER WINE SAUCE

From: Recipe Challenge Winners

Current Rating: rating pendingRate Recipe

Serves 4

 

A Runner-Up in the 2009 Diamond Recipe Challenge.

Ingredients

  • ¼ cup Cream Cheese, Softened
  • 2 tablespoon Gorgonzola Cheese, crumbled
  • 2 tablespoons Ricotta Cheese
  • 1 ½ tablespoons Figs or Dried Figs, finely chopped
  • 1 teaspoon Fresh Parsley, finely chopped
  • ¼ teaspoon Fresh lemon Juice
  • 1 teaspoon Romano Cheese, finely grated
  • teaspoon Ground Black Pepper
  • Dash of Tabasco Sauce
  • 1 tablespoon Olive Oil
  • 1 Shallot, finely chopped
  • 1-2 Garlic Cloves, finely chopped
  • 1 tablespoon Sundried Tomatoes in Oil, finely chopped
  • 1 tablespoon Prociutto, finely chopped
  • ½ cup Pecans Halves, toasted* and finely chopped
  • 1 cup Chardonnay Wine
  • 4 tablespoons Butter
  • 32 Wonton skins Water for boiling plus to seal

Directions

In a medium glass mixing bowl combine the first 9 ingredients well. Set aside. In a 12 inch skillet heat the olive oil and shallot over medium heat for 1 minute. Add garlic and sauté 1 minute. Add the tomatoes and the prociutto, sauté 1 minute. Lower heat, Stir in the pecans, wine and butter, simmer 2 minutes. Keep Warm. Fill a large pot with water and bring to a boil. Meanwhile, spoon 1 teaspoon of the fig and cheese mixture into the center of a wonton skin. Dip finger in water and wet the edges of the wonton skin. Place another wonton skin over that one and seal. Repeat with remaining wonton skins to make ravioli. Place the ravioli into the boiling water and gently boil for 3-4 minutes. Remove the ravioli using a slotted spoon to a serving platter. Stir in 2 tablespoons pasta water into the pecan sauce and pour sauce over ravioli and serve.

*To toast Pecan Halves, preheat oven to 400 degrees, place Pecans on sheet pan and place in oven 5 minutes. Let cool.


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