Dove Ravioli With Tomato-Basil Vinaigrette Recipe - Cooking Index
Dove Ravioli With Tomato-Basil Vinaigrette Recipe - Cooking Index
| 10 | Dove breast halves - (to 12) - skin and rib | |
| Cages removed | ||
| Salt - to taste | ||
| Freshly-ground black pepper - to taste | ||
| 1/2 cup | 73g / 2.6oz | Grated Monterey Jack cheese |
| 1/3 cup | 48g / 1.7oz | Ricotta cheese |
| 2 | Garlic cloves - minced | |
| 1/4 cup | 15g / 0.5oz | Chopped yellow onion |
| 1 tablespoon | 15ml | Dried Italian seasoning |
| 1/4 cup | 36g / 1.3oz | Seasoned breadcrumbs |
| 40 | Round won ton wrappers | |
| 1/4 cup | 15g / 0.5oz | Cornstarch - mixed with |
| 1/4 cup | 59ml | Cold water |
| Vinaigrette | ||
| 1/4 cup | 59ml | White wine vinegar |
| 1 teaspoon | 5ml | Dijon mustard |
| 1 teaspoon | 5ml | Granulated sugar |
| 1/2 cup | 118ml | Olive oil |
| 1 cup | 62g / 2.2oz | Chopped ripe tomato |
| 1/4 cup | 36g / 1.3oz | Chopped fresh basil |
| Salt - to taste | ||
| Freshly-ground black pepper - to taste |
Season breast halves with salt and pepper; broil until rare and then cool.
Add cooked and cooled dove breasts to a food processor and pulse until cut into pea-sized pieces. Add next 6 ingredients and pulse until ingredients are finely minced, but not obliterated.
To make ravioli, place 1 won ton wrapper on a flat surface and spread a thin layer of the cornstarch mixture around the outside edges. Place a small blob of filling in the center of the disc, about the diameter of a 50-cent piece and about 1/4-inch high. Place a second won ton wrapper on top of the filling and gently press the edges of the top wrapper onto the moistened edges of the bottom wrapper.
Place the finished raviolis into a gently boiling pot of lightly salted water. Use plenty of water and don't crowd the pot with too many ravioli at a time. Cook for 3 to 4 minutes or until raviolis are tender and translucent.
To prepare vinaigrette, whisk the first 3 ingredients together in a medium bowl. Slowly add oil while whisking. Whisk in tomato and basil and season with salt and pepper.
To serve, place 8 to 10 raviolis on a plate and spoon room temperature sauce over.
This recipe yields 4 servings.
Description:
"Don't let the name of this recipe scare you off. It's much easier
than it may sound and a great way to stretch your doves if you're a
few birds shy of a limit."
Source:
The Sporting Chef with Scott Leysath at - http://www.sportingchef.com
Average rating:
Unrated, please add a rating
Submit your rating:
Click a star to rate this recipe.