INGREDIENTS

INSTRUCTIONS

SAUCE
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1. To prepare ravioli, heat 1 tablespoon oil in a skillet over medium-high
heat- Add mushrooms, leek, and shallot; cook 3 minutes. Stir in wine and
chives. Reduce heat; simmer 7 minutes or until liquid is evaporated.
Sprinkle with salt and pepper.
2. Working with 1 won ton wrapper at a time (cover remaining wrappers with
a damp towel to keep them from drying), spoon about 2 teaspoons mushroom
mixture into center of each wrapper. Moisten edges of wrapper with water;
bring 2 opposite corners together. Press edges together with a fork to
seal, forming a triangle. Place ravioli on a large baking sheet sprinkled
with cornstarch. Bring 6 cups water to a simmer in a large saucepan; add
half of ravioli (cover remaining ravioli with a damp towel to keep them
from drying). Cook 5 minutes or until done (do not boil). Remove ravioli
with a slotted spoon. Keep warm. Repeat procedure with remaining ravioli.
3. Preheat broiler.
4. To prepare sauce, place tomato halves, skin sides up, on a foil-lined
baking sheet; flatten with hand. Broil 3 minutes or until blackened; peel.
Heat 1 tablespoon oil in a saucepan over medium heat. Add onion and garlic;
saut. 2 minutes. Stir in tomatoes, tomato juice. and basil; bring to a
simmer. Place tomato mixture in a blender or food processor, and process 1
minute or until smooth. Spoon over ravioli; top with cheese. Garnish with
chive sprigs, if desired.
Serving size: 4 ravioli, 1/2 cup sauce, and 2 tablespoons cheese
Recipe by: Chef Jim Coleman, Rittenhouse Hotel, Philadelphia, PA
Converted by MM_Buster v2.0l.

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