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sage granny smith apple bosc pear cranberries shallot fresh sage Ricotta cheese eggs butter bread crumbs pecans salt Gorgonzola cream white wine current jelly
Viewed: 91 - Published at: 7 years agoIngredients
- 1 sage or herbed sausage, casing removed
- 1 granny smith apple, peeled and diced fine
- 1 bosc pear, peeled and diced fine
- 1/4 cup diced cranberries diced fine
- 1 small shallot diced fine
- 1 tablespoon diced fresh sage
- 1 cup of ricotta cheese
- 3 eggs (1 for the filling; 2 for the coating)
- 1 package of wonton skins
- 4 tablespoons butter (1 to saute onion and fruit; 3 to saute ravioli)
- 1 1/2 cups bread crumbs
- 3/4 cups finely chopped pecans
- Salt and pepper to taste
- 4 oz crumbled gorgonzola
- 1/2 cup cream
- 2 tablespoons white wine or chicken broth
- 1/2 cup current jelly as a garnish
Method
- Lets pretend we are making this ahead of time ... You can make it the night you plan to eat it, but why stress.
- So, first lets make the filling and the cheese sauce.
- For the cheese sauce, it is very simple.
- In a small sauce pan add the gorgonzola cheese, cream and wine or chicken broth and slowly melt the cheese on low to medium.
- Once melted, remove and set to the side.
- Now for the filling as the cheese sauce melts.
- Add butter to a medium size sauce pan and add the sausage, brown on medium heat.
- Remove and drain on a paper towel.
- Keep a little of the drippings from the sausage (just enough to cook the shallot in) and add the shallot and cook for a minute or two.
- Then add the apple, pear, cranberries, salt and pepper, and sage.
- Just enough until the apple and pear are soft.
- Remove and let cool.
- Add the sausage mixture to the fruit, 1 egg, and the ricotta cheese.
- Your filling is done.
- Now lay your wontons out on a cutting board.
- Keep your others covered with a damp towel ... they dry out quickly.
- I like to make halves.
- I put a dollop of the filling in the center of the wonton then with a small pastry brush or my finger wet the edges of the wonton then fold on a diagnole to form a triangle.
- Press down to seal the edges well.
- Most importantly push down on the area around the filling, you dont want any air bubbles.
- Just lay them out on a cookie sheet lined with parchment paper or wax paper.
- : If you plan on making these well in advance or freezing them ... Once they are dry sprinkle lightly with corn starch, you can stack them up together and they will not stick.
- If using them the next day or so, go ahead and boil them.
- In a large pot of salted water, medium boil, cook 6-8 at a time depending on your pot size.
- Remove and set to the side to cool.
- Once cool make the crust.
- Add the bread crumbs and nuts together along with some salt and pepper on a plate.
- In a small bowl beat 2 eggs.
- Now dip each cooled ravioli in egg and then the bread crumbs.
- Place on a cookie sheet and cover until ready to pan saute.
- Remove the sauce from the refrigerator, and slowly heat up.
- Then lets saute the ravioli.
- Melt the butter in a large pan, non stick preferred on medium high.
- Fry 6-8 at a time till lightly brown on each side.
- To serve.
- I like to plate 3-4 on a small plate, top with the gorgonzola sauce and then a small dollop of the current jelly in the middle.
- The tang of the gorgonzola goes great with the sweet current jelly.
- This recipe makes a lot, but they freeze well for another time.
- A IN !
