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Parsley Ravioli




Source of Recipe


the web


List of Ingredients




Ravioli

2 cups young Italian parsley, including tender stems

1/4 cup + 2 tablespoons mascarpone cheese

1/4 cup farmer cheese

1/4 cup grated Parmesan cheese

1/2 teaspoon anchovy paste

Salt and pepper to taste

1/8 teaspoon cayenne pepper

1/4 teaspoon minced garlic

36 wonton wrappers

Sauce

1/2 cup unsalted butter

1/2 cup pine nuts, chopped

Freshly grated Parmesan cheese

Fresh parsley leaves for garnish (optional)

INSTRUCTIONS:

Filling: Bring 3 cups water to a boil in a saucepan. Add parsley and when water returns to a boil cook for about 5 seconds, until parsley turns bright green. Drain and immediately shock in ice water. Squeeze dry. Chop into 1-inch segments.

Recipe



Put parsley in a food processor and whirl until finely chopped. Add cheeses and seasonings. Taste and adjust seasoning. Parsley flavor will vary depending on age of parsley. If it is strong, add a little more mascarpone.

Line up half of the wonton wrappers on a work surface. Place 1 level tablespoon of filling on each wrapper. Using a pastry brush, paint water around edge of each square. Top each with one of the reserved wrappers and press edges to seal. If you don't cook ravioli right away, cover with a damp cloth.

To finish: Bring salted water to a rolling boil in a large pot. Add ravioli and bring to a boil. As soon as ravioli rise to the top, about 1 minute, remove with a slotted spoon to warmed plates.

While waiting for water to boil, melt butter in a skillet over low heat and add pine nuts, shaking pan. Cook until butter turns a light brown color. Drizzle over ravioli. Dust with Parmesan. Garnish with parsley leaves, if desired.

Serves 6 as a first course