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This recipe is adapted from one in Susan Branch’s book, Vineyard Seasons.  I made a note in my recipe binder:

“Made for Sunday dinner 8/22/93.  My daughters and I agreed it was one of the best things we have had in a long while.  I only made about 15 (instead of 24 as shown in recipe) but that was plenty.  Served with homemade French garlic bread and strawberry/kiwi drinks plus blackberry/apple pie.  A sumptuous repast.”

Note that making the ravioli is easy but time-consuming.  The ravioli can be made ahead and refrigerated  until time to steam or they can be steamed ahead of time and then warmed for about 3 minutes in a steamer.  Both versions can be frozen, allowed to come to room temperature and then steamed (8 minutes for raw ravioli, 3 minutes for steamed)..

WON TON RAVIOLI WITH WINE SAUCE

  • ½ lb. ricotta cheese (or half of a 15 oz container)
  • 2 Tbsp. basil pesto
  • 24 won ton wrappers
  • ¼ cup butter
  • ¼ cup olive oil
  • 4 cloves garlic, minced
  • 2/3 cup white wine
  • ¼ cup fresh basil, minced
  • 2 tsp. lemon juice
  • Freshly ground pepper
  • ¼ cup pine nuts, toasted

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Mix together ricotta and pesto.

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Lay out 6 won ton wrappers at a time on a piece of waxed paper and put a rounded tsp. of pesto mixture in the center of each won ton wrapper.

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Dip your finger in a glass of water and moisten the edges of the wrappers.  Fold diagonally, press edges together.

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Keep finished ravioli under damp cloth.  When all are done, place as many as can fit, without touching, into an oiled steamer basket.  Steam over boiling water, covered, for 8 minutes.

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With a slotted spoon, remove ravioli one at a time and place on a plate.  Cover plate and keep in a warming oven (170 degrees F) until ready to serve.

While ravioli is steaming, make the sauce by melting butter in oil in a small skillet over medium low heat.  Saute garlic for 1-2 minutes, add wine and simmer gently for 2-3 minutes.  Remove from heat and stir in basil and lemon juice.  Place 6 ravioli on each of 4 serving plates and pour over sauce.  Top with a grating of black pepper and toasted pine nuts.

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Servings:  4 – serve with some good bread for sopping up the sauce.