cheese ravioli and balsamic butter sauce
Source of Recipe
adapted from Sandra Lee cookbook
List of Ingredients
For pasta:
15 oz container ricotta cheese
1 egg
3 tbsp balsamic vinaigrette
1/2 c shredded Italian cheese
1 1/2 tsp Italian seasoning
48 wonton wrappers
For sauce:
3/4 c butter
1/4 c balsamic vinaigrette
Recipe
Combine ricotta, egg, vinaigrette, grated cheese and seasoning in medium bowl, stirring until completely mixed.
Bring large pot of water to a boil. Meanwhile, working in batches so wrappers don't dry out, lay out 6-8 wonton wrappers. Place 1/2 tsp cheese mixture in the center of each. Moisten edges of wrappers with your fingers that have been dipped in water. Fold wrapper in half to form a triangle. Press edges together to seal. Repeat. Drop ravioli into water and cook for 3 to 4 minutes until they float to the surface.
For the sauce, melt butter in a large skillet over medium-high heat. Cook until it begins to brown. Turn off heat and add vinaigrette. Drain pasta and add to butter sauce. Toss to coat.
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