DRIED PLUM RAVIOLI WITH SAGE BUTTER
Ingredients52 oz part skim ricotta cheese 24 oz finely chopped pitted dried plums 12 oz Shredded Parmesan cheese 8 each cloves garlic, finely chopped 1 tsp black pepper 250 each wonton wrappers (3 x 3 inches each) 8 each egg whites, lightly beaten 16 oz butter 8 Tbs. chopped fresh sage (4 to 6 leaves)
DirectionsIn a bowl, combine ricotta cheese, dried plums, Parmesan, garlic and pepper. Set aside. For each ravioli, brush edges of 1 wrapper with egg white. Place 2 teaspoons dried plum mixture onto center. Fold diagonally in half to form a triangle; seal edges, pressing to remove any air pockets. Repeat with remaining filling and wrappers. Refrigerate on wax paper-lined baking sheet up to 2 hours or until ready to cook. Meanwhile, in a saucepan, cook butter and sage over medium-high heat until butter begins to turn brown. Remove from heat and keep warm. Cook the ravioli in boiling water for 3 to 4 minutes or until tender. Drizzle each serving with sage butter and serve. *Canned dried plums may be substituted for pitted dried plums. Drain liquid and pat dry with a paper towel.
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