| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs |
Asian |
Cooking liv, Import |
1 |
Servings |
INGREDIENTS
| 1/2 |
lb |
Fresh mozzarella, grated |
| 1/2 |
c |
Ricotta |
| 1/3 |
c |
Finely chopped prosciutto |
| 1/3 |
c |
Finely chopped fresh herbs, such as basil, parsley, oregano and/or thyme |
| 1/2 |
ts |
Freshly grated lemon zest |
| 1 |
lg |
Egg, lightly beaten |
|
|
Salt and freshly ground black pepper |
| 3 |
tb |
Olive oil |
| 2 |
tb |
Finely minced garlic |
| 1/2 |
ts |
Crushed red pepper flakes |
| 1 |
cn |
Plum tomatoes, (28 ounce) drained and chopped |
| 2 |
tb |
Finely chopped fresh herbs, such as basil, parsley, oregano and/or thyme |
|
|
Salt and freshly ground black pepper |
| 60 |
|
Won ton wrappers (available at Asian markets and many supermarkets), thawed if frozen |
|
|
Freshly grated Parmesan, as an accompaniment |
INSTRUCTIONS
FOR THE FILLING
FOR THE SAUCE
In a bowl combine the grated mozzarella, ricotta, prosciutto, herbs, lemon
zest, egg, salt and pepper. Chill the filling for 1 hour.
In a heavy skillet heat the oil over moderately low heat and cook the
garlic and red pepper flakes,stirring, for 1 minute. Add the tomatoes,
bring to a boil and simmer sauce, stirring occasionally, for about 10
minutes or until slightly thickened. Stir in the fresh herbs and season
with salt and pepper. Keep the sauce warm while preparing the ravioli.
Prepare the won ton ravioli: Place 1 won ton wrapper on a lightly floured
surface, mound 1 tablespoon of the filling in the center of the wrapper,
and brush the edges with water. Put a second wrapper over the first,
pressing down around the filling to force out the air, seal the edges well,
and trim the excess dough around the filling with a decorative cutter or
sharp knife. Make won ton ravioli with the remaining wrappers and filling
in the same manner, transferring them as they are formed to a dry kitchen
towel, and turn them occasionally to let them dry slightly.
Bring a pot of salted water to a gentle boil and in it cook the ravioli in
batches for 2 minutes, or until they rise to the surface and are tender.
(Do no let the water boil vigorously once the ravioli have been added.)
Transfer the ravioli as they are cooked with a slotted spoon to paper
towels to drain and keep them warm.
Serve with warm tomato sauce. If desired, garnish with fresh leaves of
basil and freshly grated Parmesan.
NOTES : Cooking Live
Recipe by: Cooking Live Show #CL8839 Posted to MC-Recipe Digest V1 #523 by
Angele Freeman <jfreeman@netusa1.net> on Mar 19, 1997
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