Crispy Fig and Gorgonzola Ravioli

  • Level: Intermediate
  • Total: 55 min
  • Active: 40 min
  • Yield: 4 to 6 servings
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3 tablespoons unsalted butter, room temperature

1 1/2 cups apple cider 

1 cinnamon stick 

2 star anise 

1/4 teaspoon black peppercorns 

1/8 teaspoon fine salt 

20 wonton wrappers 

10 dried figs, stemmed and halved lengthwise 

1/2 cup crumbled Gorgonzola

1/4 cup chopped toasted walnuts

1 large egg, beaten

Grapeseed oil, for frying 


Melt the butter in a small saucepan over medium heat, stirring occasionally, until the butter begins to brown and smells nutty, about 8 minutes. Add the apple cider, cinnamon, star anise, peppercorns and salt; bring to a simmer and cook until the liquid has reduced to 2/3 cup, about 20 minutes. Strain and keep warm.

Lay a wonton wrapper on a work surface (Keep the remaining wrappers under a damp towel to prevent them from drying out.) Place two fig halves, a few crumbles of Gorgonzola and a sprinkling of nuts just off center on the wonton. Brush the edges of the wrapper with egg; fold one half over the filling to make a triangle and press the edges to seal. Transfer the ravioli to a plate and cover with a damp towel. Repeat until all of the wonton wrappers are filled.

Heat 1/4 inch of grapeseed oil in a large skillet over medium heat. One by one, add the ravioli to the oil; work in batches to avoid crowding the pan. Cook for 2 minutes on the first side, or until golden brown. Flip and cook for an additional 2 minutes, until golden brown all the way around. Remove the ravioli to a paper towel-lined plate and keep warm. Serve warm with the apple cider brown butter on the side for dipping.

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