Won Ton Ravioli with Wine Sauce

ravioli-top

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

ravioli-1
Mix together ricotta and pesto.

ravioli-2

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.

ravioli-3
Dip your finger in a glass of water and moisten the edges of the wrappers.  Fold diagonally, press edges together.

ravioli-4

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.

ravioli-5
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.

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

Published by

quilt32

Lillian Applegate Westfelt was a mother of 4, grandmother of 6, and great-grandmother of 3. She was an 86-year-old widow living in a nice little bungalow with her oldest daughter and a beagle-dachsund named Addie. She passed away in November, 2018.

4 thoughts on “Won Ton Ravioli with Wine Sauce”

  1. As always, I am amazed by the variety of things you cook an post on here. Thank you for an interesting recipe. I will look for the won ton wrappers. I love regular ravioli, so this could be the tip I needed to have it from scratch more often!

    1. Sometimes the wrappers are hard to find – not because they are that unusual but because the stores often have an odd way of categorizing them. At my present store, they’re with health food things like tofu. They are very easy to use. Lillian

  2. OH I love ravioli and pesto, in fact I made some pesto this weekend with basil I got at farmer’s market. I’ve never made wine sauce but I am excited to try the whole kit and kaboodle! YUM!

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