Pumpkin Chilpolte Ravioli
with Asiago cheese
Ingredients:
Filling:
- 1 container of Pumpkin Chilpolte Pesto
- 1/8 tsp. nutmeg
- 1/4 cup assorted dried fruit, chopped
- 1 cup crushed Amaretti (or macaroon) cookies, divided
- 1/2 cup bread crumbs
- 3/4 cup Asiago cheese, grated
- 1/2 tsp. salt
- 1 tsp. Dijon mustard
- dash pepper
Sauce:
- 1/2 cup (1 stick) butter
- 15 fresh sage leaves
Ravioli:
- 2 packages wonton wrappers (100 wrappers)
- 1 cup Asiago cheese, grated
Directions:
Filling: Combine filling ingredients, reserving 1/2 cup cookie crumbs for topping.
Sauce: In a sauté pan, heat butter on high heat until foam subsides. Remove from heat and add sage leaves. Set aside and keep warm.
Ravioli Assembly: To assemble, moisten a wonton skin with water. Place another skin on top and press to seal. Place a spoonful of filling on dough, moisten edges, and fold dough over to make a triangle. Cook in a large pot of rapidly boiling water for about 3-1/2 minutes. Remove with a slotted spoon and add to warm sage butter. Top Ravioli with grated Provolone and crushed cookies.
