Crispy Fig and Gorgonzola Ravioli
- Level: Intermediate
- Yield: 4 to 6 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 815
- Total Fat
- 47
- Saturated Fat
- 10
- Carbohydrates
- 84
- Dietary Fiber
- 5
- Sugar
- 15
- Protein
- 16
- Cholesterol
- 64
- Sodium
- 756
- Total: 55 min
- Active: 40 min
Ingredients
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
Directions
- 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.