Andes Mint Ravioli

By carvalhohm

Ingredients

• 1 (4.67-ounce) package Andes Crème De Menthe Thins, divided
• 1/2 cup cream cheese, softened
• 1/4 - 1/2 cup flour for dusting
• 48 wonton wrappers
• 1 cup light cream
• 6 ounces dark chocolate, finely chopped
• 1 teaspoon vanilla
• 2 tablespoons unsalted butter
• 3/4 cup salted pistachios, coarsely chopped
• 3/4 cup dried cranberries, divided ( 1/4 cup finely chopped, 1/2 cup coarsely chopped)

Details

Adapted from tootsie.com

Preparation

Step 1

Chop 16 Andes Thins into small pieces. Place in a medium bowl and stir in cream cheese and 1/4 cup finely chopped cranberries, combine. Lightly dust the work surface with flour. Place a wonton wrapper on the work surface and place about 1 teaspoon of filling in center of wrapper. Moisten 1/2 inch inside each edge of wrapper with a pastry brush or fingertips. Top with second wrapper. Use a small biscuit cutter (2 3/4 inch) to cut into a round shape. Crimp edges with tines of a fork to seal. Place on platter and cover with moist towel. Repeat with remaining filling and wrappers. Bring a large pot of water to a boil. Drop 5 or 6 ravioli at a time in pot and cook until ravioli floats to the top and are al dente. Remove and place on a platter with a slotted spoon, drain well. Cover with a damp towel to keep moist until ready to serve. Bring light cream to a simmer in a medium saucepan over low heat and stir in chocolate, remaining Andes Thins, and vanilla until chocolate and mints are melted. Add butter and continue stirring until sauce is smooth. Spoon chocolate sauce over ravioli and sprinkle with pistachios and remaining cranberries.

Makes 24 Ravioli