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Veena Jain

Pecorino Ravioli with Walnuts and Marjoram

By Veena Jain 3 views  4 years ago

Ingredients :

  • 3/4 cup(s) walnuts

  • 1/2 pound(s) young pecorino cheese, such as Rossellino, rind removed, cheese grated (1 1/2 cups)

  • 1/2 cup(s) heavy cream

  • Salt and freshly ground pepper

  • 48 wonton wrappers

  • 6 tablespoon(s) unsalted butter

  • 2 tablespoon(s) marjoram leaves

Directions :

  1. Preheat the oven to 350°F. Put the walnuts in a pie plate and bake for about 5 minutes, until lightly toasted and fragrant. Let cool, then coarsely chop.

  2. Bring a large pot of salted water to a gentle simmer. In a medium bowl, stir together the cheese and heavy cream and season lightly with salt and pepper. On a work surface, lay out 4 wonton wrappers and moisten the edges with water. Place 2 teaspoons of the cheese filling in the center of each wrapper. Top with 4 more wrappers, press to remove any air pockets and then press well around the edges to seal. Transfer to a lightly floured baking sheet and cover lightly with plastic wrap. Repeat with the remaining wrappers and filling.

  3. In a medium skillet, cook the butter over moderate heat until it just starts to brown, about 5 minutes. Remove from the heat.

  4. Add the ravioli to the simmering water and cook until just tender, about 2 minutes. Remove from the heat. With a slotted spoon, carefully transfer the ravioli to a large platter and blot dry with paper towels. Reheat the butter, letting it boil over moderately high heat until richly browned. Add the marjoram leaves and let wilt, about 5 seconds. Pour the browned butter over the ravioli, sprinkle with the toasted walnuts and serve right away.

  5. Make Ahead: The assembled ravioli can be covered with plastic wrap and refrigerated for up to 4 hours.

  6. Wine Recommendation: Try a full-bodied, well-textured Italian white blend, such as the 2001 Bastianich Vespa Bianco or the 2000 La Castellada Bianco della Castellada.


Reference :

Marcia Kiesel

Tags :

Pecorino Ravioli with Walnuts and Marjoram

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