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
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.
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.
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.