This dish is my first entry into Dom at Belleau Kitchen’s “Random Recipes” challenge. The idea is that you pick up a cook book, open it on to a randomly selected page and then cook that dish, whatever it may be. But, this month Dom put in a little charitable twist. Well, it is Christmas after all. The time of good will to all mankind and the season to be jolly…… tra la la la la, la la la la!
So,the random recipe must be chosen from a book I never use and then given away to charity once a random dish has been cooked from it. This is all fine and dandy, but I did actually do a cook book charity shop run in the summer, after I had the kitchen painted.
I did , after much deliberation, come across this funny little book that I must have bought when wraps became really trendy in the mid 90s.It is called “Wraps Around The World-Fusion Fast Food” by Iris Sutton & Shelby Sewell(1998). At the time, I had a dream of opening up a wrap stall with my best friend so I must have bought this book for reference purposes. Suffice to say I never did open up the wrap stall, nor the dumpling , brownie, noodle or pizza stall. But, I had fun dreaming….
The book opened up on the page of a dish that actually is a bit of a revelation (p32). It is for a ravioli dish that uses wonton wrappers as the pasta dough and it really does work! Also, this recipe could be a good way of using up all the scrag ends of cheese you end up with after the Christmas blow out. The walnuts are a great touch , adding texture and quite seasonal too.
Be warned though, this dish is incredibly rich. If you ever try it (and I will do again), I would suggest serving just two or three as a starter. They can be made ahead and kept in the fridge. I did make a couple of changes to the recipe too (can never resist). I used flat parsley insted of chives and Ricotta instead of Mozzarella. Actually any cheeses would work, but I would include one which is fairly bland just to balance out the flavour. Now off to the charity shop I go…..
Three Cheese Ravioli & Walnut Sauce
Ingredients:- Makes 16
For the filling :-
112g (4oz) Ricotta cheese
112g (4oz) Gorgonzola cheese
5tbsp grated Parmesan cheese
1 beaten egg
Salt & Pepper
32 Wonton wrappers
For the sauce :-
4tbsp butter or good olive oil as a substitute
50g chopped walnuts
Parmesan to garnish
Chopped flat leaf parsley
Squeeze of lemon juice
Method for the ravioli:-
Combine the cheeses with the beaten egg and seasoning in a bowl.
Lay out 8 wonton wrappers on a baking tray.
Place a generous tablespoon in the middle of the wrapper.
Brush the edges with water using a pastry brush.
Place another wrapper on the top and press down firmly.
Lay out the remaining 8 ravioli to assemble on another baking tray.
Cover with cling film and refrigerate until ready to cook.
Cook in a large pan of boiling salted water for 4 to 5 minutes over a medium heat.
Method for the sauce :-
Melt the butter or heat olive oil in a large frying pan.
Add the walnuts and sauté until they are golden.
Drain the ravioli and add to the butter/oil mixture.
Add in your freshly chopped flat parsley with a squeeze of lemon.
Garnish with more freshly grated Parmesan cheese and chilli flakes for me!