RAVIOLI SALTIMBOCCA

 

  • Cooking Time:
  • Servings:
  • Preparation Time:

Ingredients

  • 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

Notes

I based this dish on traditional saltimbocca, but made it into ravioli rather than adding it to veal.

Categories: Main Dish  Pasta  Stove 

Weekly Recipes and Cookbook Contests!

Need Inspiration? Click Here→Thank
You
Never Miss a Recipe! Sign Up For Our Emails!