Ravioli della prugna con burro prudente


Plum Ravioli with Sage Butter


¾ cup part skim ricotta cheese
½ cup (about three ounces) finely chopped pitted dried plums
½ cup shredded parmesan cheese
1 clove garlic, finely chopped
1/8 teaspoon black pepper

30 WonTonWrappers (3x3 inches each)
1 egg white, lightly beaten
¼ cup (1/2 stick) butter
1 tablespoon shopped fresh sage (4-6 leaves)

In a medium bowl combine first 5 ingredients. Set aside

For each ravioli, brush edged of 1 wrapper with egg white.
Place 2 teaspoons of filling in the middle, fold diagonally in half to form a triangle; seal edges, pressing to remove any air pockets.

Meanwhile, in a small saucepan, cook butter and sage over medium high head until butter begins to turn brown. Remove from heat and keep warm.

Cook ravioli in the usual manner. Plate 4-5 for each serving and drizzle each serving with the sage butter

Also good fried crisp and served with a dipping sauce!

What a great recipe. I would never have thought of using plums in that way. I will be looking for an occasion to try it out.