Crispy Fig and Gorgonzola Ravioli
Crispy Fig and Gorgonzola Ravioli is a Mediterranean side dish. This recipe makes 6 servings with 274 calories, 7g of protein, and 14g of fat each. For $1.01 per serving, this recipe covers 8% of your daily requirements of vitamins and minerals. This recipe from Foodnetwork requires apple cider, walnuts, grapeseed oil, and gorgonzola. 411 person were glad they tried this recipe. From preparation to the plate, this recipe takes around 55 minutes. Taking all factors into account, this recipe earns a spoonacular score of 34%, which is not so amazing. Gorgonzola Butternut Squash Ravioli, Pumpkin Ravioli with Gorgonzola Sauce, and Healthy Pumpkin Ravioli with Gorgonzola Sauce are very similar to this recipe.
Servings: 6
Preparation duration: 40 minutes
Cooking duration: 15 minutes
Ingredients:
1 1/2 cups apple cider
1/4 teaspoon black peppercorns
1 cinnamon stick
10 dried figs, stemmed and halved lengthwise
1 large egg, beaten
1/2 cup crumbled Gorgonzola
Grapeseed oil, for frying
1/8 teaspoon fine salt
2 star anise
3 tablespoons unsalted butter, room temperature
1/4 cup chopped toasted walnuts
20 wonton wrappers
Equipment:
sauce pan
frying pan
paper towels
Cooking instruction summary:
Watch how to make this recipe. 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.
Step by step:
1. Watch how to make this recipe.
2. Melt the butter in a small saucepan over medium heat, stirring occasionally, until the butter begins to brown and smells nutty, about 8 minutes.
3. 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.
4. Lay a wonton wrapper on a work surface (Keep the remaining wrappers under a damp towel to prevent them from drying out.)
5. Place two fig halves, a few crumbles of Gorgonzola and a sprinkling of nuts just off center on the wonton.
6. Brush the edges of the wrapper with egg; fold one half over the filling to make a triangle and press the edges to seal.
7. Transfer the ravioli to a plate and cover with a damp towel. Repeat until all of the wonton wrappers are filled.
8. 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.
9. Remove the ravioli to a paper towel-lined plate and keep warm.
10. Serve warm with the apple cider brown butter on the side for dipping.
Nutrition Information:
covered percent of daily need
