Dried Plum Ravioli with Sage Butter
This elegant recipe is worth the extra effort.
3/4 cup part skim ricotta cheese 1/2 cup (about 3 ounces) finely chopped pitted dried plums 1/2 cup shredded Parmesan cheese 1 clove garlic, finely chopped 1/8 teaspoon black pepper 30 wonton wrappers (3 x 3 inches each) 1 egg white, lightly beaten 1/4 cup (1/2 stick) butter 1 tablespoon chopped fresh sage (4 to 6 leaves)
In medium 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 small saucepan, cook butter and sage over medium-high heat until butter begins to turn brown. Remove from heat and keep warm. In large saucepan, add half of the ravioli to boiling water. Cook 3 to 4 minutes or until tender. Using slotted spoon, remove ravioli to individual serving bowls. Repeat with remaining ravioli. Drizzle each serving with sage butter.
- % of Calories from Fat
- Total Fat