Crispy Fig and Gorgonzola Ravioli

Crispy Fig and Gorgonzola Ravioli
Crispy Fig and Gorgonzola Ravioli

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

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.

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