Mixed flower and cheese ravioli
1 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 12 | Wonton skins | |
| 1 | Beaten egg to seal raviolis | |
| 1 | cup | Mixed flower petals |
| ⅓ | cup | Ricotta cheese |
| ⅓ | cup | Marscapone cheese |
| 4 | tablespoons | Chopped basil |
| 1 | tablespoon | Chopped chives |
| 1 | teaspoon | Chopped cilantro |
| ⅓ | cup | Soft wheat broad; (crumbled) |
| 1½ | teaspoon | Salt |
| ½ | teaspoon | Red chili paste |
| 12 | Whole pansies | |
Directions
Mix all ingredients together, except whole pansies. To prepare, lay wonton skin flat on surface. Place l ½ teaspoons filling in middle of wonton skin, top with 1 whole pansy. Moisten edges with beaten egg and cover with another wonton skin.
Cook by boiling in water or vegetable stock for approximately 1½ minutes. Serve in bowl with Tomato-Basil Broth.
Converted by MC_Buster.
Recipe by: CHEF DU JOUR SHOW #CD9184 Converted by MM_Buster v2.0l.
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