PISTACHIO CREAM RAVIOLI

 

RAVIOLI

1 1/2 CUPS GOOD QUALITY RICOTTA CHEESE


1 EGG, WELL BEATEN


1/4 TSP. SALT


1/4 CUP GRATED PARMESAN CHEESE


1/4 TSP BLACK PEPPER

24 WON TON WRAPPERS

 

SAUCE

2 CUPS HEAVY CREAM


1 CUP FRESHLY GRATED PARMESAN


1/2 CUP FINELY GROUND UNSALTED PISTACHIOS + 2 TBL

 

• BEGIN BOILING WATER FOR RAVIOLI.

• PREHEAT OVEN TO 400 DEGREES.

• COMBINE INGREDIENTS FOR SAUCE OVER MEDIUM HEAT.

• SALT AND PEPPER TO TASTE AND CONTINUE TO COOK ON LOW.

• COMBINE ALL INGREDIENTS FOR THE FILLING.

• LAY OUT 12 WON TONS AND PLACE 1 TBL OF RICOTTA MIXTURE IN THE CENTER.

• LIGHTLY DAMPEN THE EDGES WITH WATER TO MAKE SEALING EASIER.

• PUT A SECOND WRAPPER OVER THE FIRST, PRESSING DOWN AROUND THE FILLING.

• CHECK THAT YOU HAVE SEALED THE EDGES WELL.

• PLACE IN BOILING WATER FOR 3 MINUTES.

• REMOVE FROM WATER AND PLACE IN THE BROILER UNTIL JUST TOASTED.

• COMBINE WITH SAUCE AND ENJOY.