Won Ton Ravioli

Recipe Ingredients

		For The Filling
2 tablespoons	30ml	Finely-chopped onion
1 tablespoon	15ml	Unsalted butter
1/2 cup	31g / 1.1oz	Fresh or thawed frozen corn kernels
1		Poblano chile - roasted, minced
		(or 1/4 cup minced pickled jalapeno)
1/2		Red bell pepper - roasted, and (large)
		Chopped fine
1/4 teaspoon	1.3ml	Ground cumin
2 cups	474ml	Grated Monterey Jack
		Salt - to taste
		For The Sauce
1		Garlic clove - minced
2 tablespoons	30ml	Unsalted butter - (1/4 stick)
1		Plum Tomatoes - (28 oz) - drained, chopped
		Coarse
1 tablespoon	15ml	Fresh lime juice - or to taste
2 tablespoons	30ml	Finely-chopped fresh coriander
24		Won ton wrappers - thawed if frozen
		(available at Oriental markets and many
		Supermarkets)
4		Fresh coriander sprigs - for garnish

Recipe Instructions

Make the filling: In a heavy skillet cook the onion in the butter over moderately-low heat, stirring, until it is softened, add the corn, and cook the mixture, stirring, for 2 minutes, or until the corn is tender. Stir in the chile, the bell pepper, and the cumin and cook the mixture, stirring, for 2 minutes. Transfer the mixture to a bowl and let it cool completely. Stir in the Monterey Jack and salt to taste and chill the filling, covered, for 1 hour, or until it is cold.

To make Won Ton Ravioli: Put 1 won ton wrapper on a lightly floured surface, mound 1 tablespoon of the filling in the center of the wrapper, and brush the edges with water. Put a second wrapper over the first, pressing down around the filling to force out the air, seal the edges well, and trim the excess dough around the filling with a decorative cutter or sharp knife. Make won ton ravioli with the remaining wrappers and filling in the same manner, transferring them as they are formed to a dry kitchen towel, and turn them occasionally to let them dry slightly.

Bring a kettle of boiling salted water to a gentle boil and in it cook the ravioli in batches for 2 minutes, or until they rise to the surface and are tender. (Do not let the water boil vigorously once the ravioli have been added). Transfer the ravioli as they are cooked with a slotted spoon to a dry kitchen towel or paper towels to drain and keep them warm.

Make the sauce: In a heavy skillet cook the garlic in the butter over moderately-low heat, stirring, for 1 minute, add the tomatoes, and boil the mixture, stirring, for 10 minutes, or until it is thick. Stir in the lime juice, the coriander, and salt and pepper to taste and keep the sauce warm, covered, while preparing the ravioli.

This recipe yields 12 ravioli, serving 4.

Source:
COOKING LIVE with Sara Moulton - Recipe courtesy of Gourmet Magazine - From the TV FOOD NETWORK - (Show # CL-E216 broadcast 05-21-1998) - Downloaded from their Web-Site - http://www.foodtv.com

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