Mozzarella, Sun Dried Tomato, and Basil Ravioli in a Basil Cream Sauce

1. 1

   For RAVIOLI:

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   Rehydrate the sun-dried tomatoes in boiling water for 30 minutes.

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   Pat dry and grind with 4 basil leaves in a food processor.

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   Mix the tomato-basil and cheeses in a bowl and taste, adding more cheese if desired.

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   Add the egg and mix to coat.

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   Line a baking sheet with parchment paper.

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   Lay out 24 wonton wrappers (give or take, depending on how full you make them) and divide the filling between them.

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   Place a spoonful in the center of the wrapper, leaving space around the edge.

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   Be careful not to make them too full or they wont seal well.

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    Brush the edges of the wrapper with egg white and place another (new) wrapper over top, sealing the edges together.

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    Pick up the now assembled ravioli and press the edges together firmly and place on the wax paper.

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    Once they are all assembled, boil a pot of water, add salt, and boil the ravioli for 4 minutes (in batches if its a smaller pot).

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    Keep cooked ravioli warmed on a plate in a 250F oven if working in batches.

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    For SAUCE:

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    Puree the 10 basil leaves, wine, and garlic in a food processor.

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    Transfer to a saucepan and add the cream.

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    Whisking frequently, simmer over medium/medium-high heat for around 15 minutes or until reduced by half.

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    Add the butter and whisk in until melted.

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    Remove from the heat and add salt and pepper to taste.

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    Pour over ravioli and serve.

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    Note: Sauce will have a mild basil taste with 10 leaves; add more if you prefer a stronger basil flavor.

* Per serving · 4 servings · Values may vary.