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Ingredientes
- 12 x wonton skins
- 1 x beaten egg to seal raviolis
- 1 c. mixed flower petals
- 1/3 c. ricotta cheese
- 1/3 c. marscapone cheese
- 4 Tbsp. minced basil
- 1 Tbsp. minced chives
- 1 tsp minced cilantro
- 1/3 c. crumbled soft wheat bread
- 1Â 1/2 tsp salt
- 1/2 tsp red chili paste
- 12 whl pansies
- 2 c. vegetable stock
- 1 Tbsp. minced shallots
- 2 Tbsp. minced basil
- 1 tsp minced garlic
- 1 c. very small-diced seeded tomatoes
- Â Â Salt to taste
- Â Â Freshly-grnd black pepper to taste
- Â Â Extra virgin olive oil
Direcciones
- Mix all ingredients together, except whole pansies. To prepare, lay wonton skin flat on surface. Place 1 1/2 tsp. filling in middle of wonton skin, top with 1 whole pansy. Moisten edges with beaten egg and cover with another wonton skin.
- Cook by boiling in water or possibly vegetable stock for approximately 1 1/2 min. Serve in bowl with Tomato-Basil Broth.
- Tomato-Basil Broth: In a sauce pan saute/fry shallots in extra virgin olive oil till transparent. Add in basil, garlic and tomatoes and cook for approximately two min. Add in stock and adjust seasoning. Serve with three raviolis.
- This recipe yields 2 servings.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 357g | |
| Recipe makes 2 servings | |
| Calories 220 | |
| Calories from Fat 72 | 33% |
| Total Fat 7.96g | 10% |
| Saturated Fat 3.71g | 15% |
| Trans Fat 0.0g | |
| Cholesterol 110mg | 37% |
| Sodium 2975mg | 124% |
| Potassium 207mg | 6% |
| Total Carbs 25.3g | 7% |
| Dietary Fiber 1.7g | 6% |
| Sugars 4.81g | 3% |
| Protein 12.17g | 19% |
