Dried Plum Ravioli With Sage Butter

Sharon123's Note:

I thought this sounded so interesting! From the Mariani web site.

• Total Time: 35 mins
• Prep Time: 20 mins
• Cook Time: 15 mins

Ingredients:

Yield: 30 raviolis

• 3/4 cup ricotta cheese
• 1/2 cup pitted dried plum, finely chopped (Mariani is good)
• 1/2 cup shredded parmesan cheese
• 1 garlic clove, finely chopped
• 1/8 teaspoon black pepper
• 30 wonton wrappers (3 x 3 inches each)
• 1 egg white, lightly beaten
• 1/4 cup butter
• 1 tablespoon chopped fresh sage (4 to 6 leaves)

Directions:

1. In a medium bowl, combine ricotta cheese, dried plums, parmesan cheese, garlic and pepper. Set aside. For each ravioli, brush edges of 1 wrapper with egg white. Place 2 teaspoons plum mixture onto center. Fold diagonally in half to form a triangle; seal edges, pressing to remove any air pockets. Repeat with remaining filling and wrappers. Refrigerate on wax paper lined baking sheet until ready to cook(up to 2 hours).
2. Meanwhile, in small saucepan, cook butter and sage over medium high heat until butter begins to turn brown. Remove from heat and keep warm. In large saucepan, add half of the ravioli to boiling water. Cook 3 to 4 minutes or until tender. Using a slotted spoon, remove ravioli to individual serving bowls. Repeat with remaining ravioli. Drizzle each serving with sage butter.

Reviews

[Adopted Parisian]

This filling was stupendous! I added some fresh lemon pulp to brighten the flavors. I found that the wonton wrappers really fell apart during boiling, so that was disappointing. We also really liked the sage butter. I will make this again, but I will have to experiment with cooking methods. Thanks so much!

[FLKeysJen]

Very unusual and certainly outstanding-this is one of the most "gourmet restaurant"-tasting meals I have personally cooked. I doubt 99% of tasters could guess what's in the filling, which has a unique pumpkin-esque flavor. I used fat free ricotta and mixed the filling in the Cuisinart which was quick, and making the raviolis is fast too once you get the hang of it. Highly recommended!