Ravioli Saltimbocca
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