Friday, September 30, 2011

GO GREEN FOR HALLOWEEN ALA...........Ravioli A'la Anjie with Saucy Sauce

GO GREEN FOR HALLOWEEN! GREEN IS THE NEW ORANGE!


Green is the NEW orange for Halloween!  

 

 

Ravioli A'la Anjie :

  • 4 Haas Avacados, cubed (about 3 cups)
  • 2 tablespoons extra-virgin olive oil, plus 2 tablespoons 
  • 3/4 cup of Arugula chopped finely
  • 1/2 teaspoon sea salt, plus more to taste
  • 1/4 teaspoon freshly ground black pepper, plus more to taste
  • 2 large shallots, chopped (about 1/2 cup)
  • 2 garlic cloves, chopped
  • 1 cup whole milk ricotta cheese
  • 2 oz bag of shelled pistachios chopped (about 1/3 cup)
  • 1/4 teaspoon ground nutmeg
  • 1 package small wonton wrappers

SAUCY SAUCE

  • 2 1/2 sticks butter
  • 1 1/2 cups  torn fresh arugula leaves
  • 1/2 cup pistachios while peeled
  • 1/2 cup sundried tomatoes chopped  or 1 med. fresh tomato
  • 1/4 teaspoon kosher salt, plus more to taste
  • 1/4 teaspoon freshly ground black pepper, plus more to taste
  • 1/3 cup grated Parmesan cheese

Directions

organic arugula
To make the ravioli, preheat the oven to 375 degrees F. On a foil-lined baking sheet toss together the avacado , 2 tablespoons of olive oil, arugula, salt, and pepper. Bake in the oven until soft and golden, about 5 minutes. Meanwhile, heat the olive oil in a small saute pan over medium heat. Cook the shallots and garlic until lightly golden, about 3 minutes. 


In a food processor, combine the avacado, the shallot mixture, and the ricotta cheese and pulse a few times to blend. Add the chopped pistachios, the nutmeg, and sprinkle with salt and freshly ground black pepper. Pulse until smooth.  I had enough filling left over after making this recipe to make another 1/2- 1 batch. (chill or freeze to use later)




To make the raviloli, lay out 6 wonton skins, keeping the remaining skins inside the package or under a very lightly dampened paper towel. Place 1 tablespoon of  avacado mixture in the middle of each skin. Dip a pastry brush in a little water and wet the edges of the skin. add another wonton wrapper on top and press edges to seal.  ( (I made different varieties) Before laying out another 6 wonton sheets, be careful to dry the work surface. This will help keep ravioli from sticking to the baking sheet.  I continued until I ran out of wrappers.  To cook, simply toss the fresh OR frozen *if you choose to cook later ravioli into the salted boiling water and cook until ravioli floats to top. (about 3 or 4 minutes)

SAUCY SAUCE: melt the butter in a large, heavy skillet over medium heat. Add the arugula, pistachios and tomatoes and let cook until the butter starts to brown, about 3 minutes. Turn the heat off and season with sea salt, and pepper.

Stir to combine. Then, gently place the ravioli in the boiling water and gently stir. When they begin to float they are done, about 3 minutes. Using a slotted spoon, gently spoon the ravioli onto a serving platter.  Use the water that you cooked the ravioli in (while hot and still in pot after ravioli is removed) to ladle a scoop of the "starchy" water to the saucy sauce. stir until well mixed. Top the plated ravioli with the saucy sauce, sprinkle with Parmesan cheese and serve.

I Served with roll or bread to dip in the juices and some nice white vino.

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