Smithfield Ham And Leek Ravioli Recipe - Cooking Index
Smithfield Ham And Leek Ravioli Recipe - Cooking Index
| 1 | Leek, white part only - thinly sliced | |
| 1 tablespoon | 15ml | Butter |
| 1/2 tablespoon | 7.5ml | Heavy cream |
| 2 oz | 56g | Smithfield ham - finely diced |
| Freshly-ground black pepper - to taste | ||
| 24 | Round wonton skins - (2 1/2" dia) | |
| 1 | Egg - beaten |
Cook the leek in the butter in a small saute pan over medium heat for 5 minutes, or until translucent. Add the cream and cook for 2 minutes, or until it is completely absorbed. Set the leek aside to cool.
In a bowl, combine the leek with the ham and season to taste with pepper.
Lay 12 wonton skins on a flat surface and place a spoonful of the ham mixture in the center of each wonton. Brush the edges of the remaining 12 wonton skins with the egg and place them over the filling, egg-side down. Firmly press the edges of each ravioli together, removing any air pockets and completely sealing.
Cook the ravioli in boiling salted water for 3 to 4 minutes, or until they float. Remove the ravioli from the water with a slotted spoon and drain thoroughly in a colander.
This recipe yields 12 ravioli.
Source:
Cookbook Digest, Nov/Dec, 1999
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