pasta - Gorgonzola Ravioli with Roasted Pepper Pesto

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Gorgonzola Ravioli with Roasted Pepper Pesto

 

Recipe By :

Serving Size : 2 Preparation Time :0:00

Categories :

 

Amount Measure Ingredient -- Preparation Method

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For filling:

1/2 cup chopped onion

3 tablespoons pine nuts

1 tablespoon olive oil

1/2 cup crumbled Gorgonzola cheese -- (about 2 ounces)

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16 won ton wrappers -- thawed if frozen

For pesto:

1/2 cup firmly packed fresh parsley leaves

1 tablespoon pine nuts

1 small garlic clove

2 1/2 tablespoons chopped bottled roasted red pepper

2 tablespoons olive oil

1 teaspoon fresh lemon juice

 

Won ton wrappers, found in Asian markets and most supermarkets, make a quick

fresh pasta substitute in this recipe. Like any stuffed fresh pasta, won ton

ravioli are fragile, so be sure to cook them in gently boiling water, then

carefully scoop them from the water with a slotted spoon onto paper towels to

drain.

 

Make filling:

 

In a small skillet cook onion and pine nuts in oil over moderate heat, stirring

occasionally, until golden. in a bowl with a fork mash together onion mixture,

Gorgonzola, and pepper to taste.

 

Bring a 3 1/2-quart saucepan of salted water to a gentle boil for won tons.

 

Arrange 1 won ton wrapper on a lightly floured surface and moisten edge. Mound

about I tablespoon filling in center. Arrange another wrapper over filling and

pinch edges together, pressing out any air bubbles and sealing edges well.

Transfer ravioli to a kitchen towel. Make more ravioli with remaining wrappers

and filling in same manner, turning ravioli occasionally to dry slightly.

 

Add ravioli to gently boiling water and cook 6 minutes, or until they rise to

surface and are tender. (Do not let water boil vigorously once ravioli have been

added.) With a slotted spoon transfer ravioli as cooked to a kitchen towel to

drain.

 

Make pesto while ravioli are cooking:

 

In a blender or small food processor puree pesto ingredients and season with

salt and pepper.

 

Divide ravioli between 2 plates and spoon pesto over them. Serves 2. May be

doubled.

 

Source:

" Gourmet's Quick Kitchen (ISBN 0-679-45257-5) "

 

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Per Serving (excluding unknown items): 394 Calories; 37g Fat (82.2% calories

from fat); 11g Protein; 7g Carbohydrate; 2g Dietary Fiber; 25mg Cholesterol;

382mg Sodium. Exchanges: 0 Grain(Starch); 1 1/2 Lean Meat; 1/2 Vegetable; 0

Fruit; 6 1/2 Fat; 0 Other Carbohydrates.

 

 

Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0