Pecorino Ravioli with Walnuts and Marjoram
- TOTAL TIME: 30 MIN
- SERVINGS: 4
In adapting this recipe from executive chef Shea Gallante at Cru in New York City, F&W's Marcia Kiesel traded a labor-intensive fresh pasta for premade wonton wrappers and was thrilled with the results. Wonton wrappers are milder-tasting than fresh pasta, which makes them a better showcase for the nutty brown butter, delicate young pecorino cheese and fresh marjoram.
- 3/4 cup walnuts
- 1/2 pound young pecorino cheese, such as Rossellino, rind removed, cheese grated (1 1/2 cups)
- 1/2 cup heavy cream
- Salt and freshly ground pepper
- 48 wonton wrappers
- 6 tablespoons unsalted butter
- 2 tablespoons marjoram leaves
- Preheat the oven to 350°. Put the walnuts in a pie plate and bake for about 5 minutes, until lightly toasted and fragrant. Let cool, then coarsely chop.
- Bring a large pot of salted water to a gentle simmer. In a medium bowl, stir together the cheese and heavy cream and season lightly with salt and pepper. On a work surface, lay out 4 wonton wrappers and moisten the edges with water. Place 2 teaspoons of the cheese filling in the center of each wrapper. Top with 4 more wrappers, press to remove any air pockets and then press well around the edges to seal. Transfer to a lightly floured baking sheet and cover lightly with plastic wrap. Repeat with the remaining wrappers and filling.
- In a medium skillet, cook the butter over moderate heat until it just starts to brown, about 5 minutes. Remove from the heat.
- Add the ravioli to the simmering water and cook until just tender, about 2 minutes. Remove from the heat. With a slotted spoon, carefully transfer the ravioli to a large platter and blot dry with paper towels. Reheat the butter, letting it boil over moderately high heat until richly browned. Add the marjoram leaves and let wilt, about 5 seconds. Pour the browned butter over the ravioli, sprinkle with the toasted walnuts and serve right away.
Try a full-bodied, well-textured Italian white blend.
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