Mixed Flower And Cheese Ravioli

Recipe Ingredients

12		Wonton skins
1		Beaten egg to seal raviolis
1 cup	110g / 3.9oz	Mixed flower petals
1/3 cup	48g / 1.7oz	Ricotta cheese
1/3 cup	48g / 1.7oz	Marscapone cheese
4 tablespoons	60ml	Chopped basil
1 tablespoon	15ml	Chopped chives
1 teaspoon	5ml	Chopped cilantro
1/3 cup	78ml	Crumbled soft wheat bread
1 1/2 teaspoons	7.5ml	Salt
1/2 teaspoon	2.5ml	Red chili paste
12		Pansies
		Tomato Basil Broth
2 cups	474ml	Vegetable stock
1 tablespoon	15ml	Chopped shallots
2 tablespoons	30ml	Chopped basil
1 teaspoon	5ml	Chopped garlic
1 cup	62g / 2.2oz	Very small-diced seeded tomatoes
		Salt - to taste
		Freshly-ground black pepper - to taste
		Olive oil

Recipe Instructions

Mix all ingredients together, except whole pansies. To prepare, lay wonton skin flat on surface. Place 1 1/2 teaspoons filling in middle of wonton skin, top with 1 whole pansy. Moisten edges with beaten egg and cover with another wonton skin.

Cook by boiling in water or vegetable stock for approximately 1 1/2 minutes. Serve in bowl with Tomato-Basil Broth.

Tomato-Basil Broth: In a sauce pan saute shallots in olive oil until transparent. Add basil, garlic and tomatoes and cook for approximately two minutes. Add stock and adjust seasoning. Serve with three raviolis.

This recipe yields 2 servings.

Source:
CHEF DU JOUR - (Show # DJ-9184) - from the TV FOOD NETWORK

Rating

Average rating:

Unrated, please add a rating

Submit your rating:

• 1
• 2
• 3
• 4
• 5
• 6
• 7
• 8
• 9
• 10

Click a star to rate this recipe.