Recipes
RAVIOLI SALTIMBOCCA
Ravioli Saltimbocca
I based this dish on traditional saltimbocca, but made it into ravioli rather than adding it to veal.
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PrintINGREDIENTS
- 12 wonton wrappers
- 2-3 oz diced prosciutto
- 1/2 cup shredded fontina cheese
- 2 Tbsp grated romano or parmesan
- 1 egg yolk, beaten
- salt (optional; I don't recommend a lot as the prosciutto and cheeses are salty)
- ground pepper
- Sauce
- 1 clove garlic, minced
- 1/2 tbsp butter
- handful of fresh sage
- 1/2 cup white wine
- squeeze of fresh lemon
- splash or two of half and half or heavy cream
- salt and pepper
- Sauce
- 1 clove garlic, minced
- 1/2 tbsp butter
- handful of fresh sage
- 1/2 cup white wine
- squeeze of fresh lemon
- splash or two of half and half or heavy cream
- salt and pepper
DIRECTIONS
Mix all ingredients together.
Spoon into wonton wrappers. Brush edges of wrapper with water (I just use my finger) and then bring together the edges to form a triangle.
Drop into salted boiling water and cook for about 3 minutes. I used Giada's trick of boiling these in a deep, low saute pan so they had some room to move.
Sauce
Heat a skillet over medium heat and melt the butter. Add in the sage and cook for a minute or two before adding the garlic. Cook an additional minute.
Add wine. Increase heat a little and cook until liquid is reduced by half. Squeeze in fresh lemon.
Pour in half and half or cream and cook to warm and thicken.
Season to taste with salt and pepper
RECIPE BACKSTORY
I based this dish on traditional saltimbocca, but made it into ravioli rather than adding it to veal.
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