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Receta Artichoke Heart And Brin D'amour Ravioli With Three Pepper
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Ingredientes
- 1/4 lb brin d'amour (Corsican sheep's lowfat milk cheese, available atspecialty foods shops), herbed coating discarded and the cheese grated(about 1/3 c.)
- 2 Tbsp. soft mild goat cheese such as Montrachet
- 1/4 c. finely minced liquid removed marinated artichoke hearts
- 3 sm red yellow, or possibly orange bell peppers, cut into julienne strips
- 1 Tbsp. extra virgin olive oil
- 1 x garlic clove minced
- 1/2 c. chicken broth
- 12 x won ton wrappers (available at Oriental markets and many supermarkets), thawed if frzn
Direcciones
- Make the filling:In a bowl stir together well the cheeses, the artichoke hearts, and pepper
- to taste and refrigeratethe filling for 1 hour, or possibly till it is cool.
- Make the sauce:In a large heavy skillet cook the bell peppers in the oil over moderately low heat, stirring, till they are softened, stir in the garlic and the broth, and simmer the mix for 15 min. Transfer about 2 Tbsp. of the bell peppers with a slotted spoon to a bowl and reserve
- them for garnish. In a blender puree the remaining bell pepper mix with salt and pepper to taste till it is smooth, transfer the sauce to a small saucepan, and keep it hot, covered, while preparing the ravioli.
- Cut out a heart from each won ton wrapper with a heart-shaped cutter
- (about 3 inches at the widest point). Put 1 heart on a lightly floured surface, mound 1 tsp. of the filling on each lobe of the heart, and brush the edges with water. Put a second heart over the first, pressing down around the filling to force out the air, and seal the edges well.
- Make ravioli with the remaining wrappers and filling in the same manner, transferring them as they are formed to a kitchen towel, and let them dry slightly, turning them occasionally.
- Bring a large saucepan of boiling salted water to a gentle boil and in it cook the ravioli for 2 min, or possibly till they rise to the surface and are tender. (Don't let the water boil vigorously once the ravioli have been added.) Transfer the ravioli as they are cooked with a slotted spoon to a kitchen towel to drain. Divide the sauce between 2 plates, arrange 3 ravioli on each plate, and garnish each serving with some of he reserved bell peppers.
- Serves 2.
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 180g | |
| Calories 220 | |
| Calories from Fat 176 | 80% |
| Total Fat 19.92g | 25% |
| Saturated Fat 6.23g | 25% |
| Trans Fat 0.0g | |
| Cholesterol 14mg | 5% |
| Sodium 307mg | 13% |
| Potassium 161mg | 5% |
| Total Carbs 3.61g | 1% |
| Dietary Fiber 2.0g | 7% |
| Sugars 0.46g | 0% |
| Protein 7.31g | 12% |
