Goat Cheese Wonton Ravioli with Green Asparagus, Chicken Gravy and Crispy Raisin Tuile
Crispy raisin tuile crowns this tasty hot appetizer.
Cheese Wonton Ravioli
- 10 fluid ounce fresh soft goat cheese
- 1 cup California golden raisins
- 2 cups rocket (arugula) salad, shredded
- 1/4 cup white wine
- Salt and pepper; to taste
- 20 wonton skins
- Oil, for sautéing
- 3 1/2 pounds chicken wings, cut into small pieces
- 1/3 cup Sliced Carrots
- 1/4 cup sliced onions
- 1/3 cup sliced celery
- 1 tablespoon tomato paste
- 1/2 garlic clove
- 3 1/2 teaspoons dried thyme leaves
- 6 cups chicken broth
- 1 tablespoon honey
- black peppercorns
- 2 teaspoons all-purpose flour
- 1 teaspoon butter
- 1 1/4 cups milk
- 1/4 cup pastry or all-purpose flour
- 2 tablespoons butter
- 1 egg white
- Powdered sugar; as needed
- 2 tablespoons California raisin paste*
- 10 cups Oil; for deep frying
- 1 leek, cut in fine matchstick-size pieces (fine julienne)
- 20 young, tender green asparagus spears, peeled and blanched
Cheese Wonton Ravioli
Toss cheese, raisins and rocket together with wine until well combined; season to taste and set aside. For ravioli, separate and lay wonton skins on flat surface. Divide and spoon or scoop filling onto each wonton. Moisten edges; fold over and seal edges together. Set aside.
Heat a little oil in large heavy sautépan and sauté chicken wings until golden brown color. Stir in vegetables, tomato paste, garlic and thyme; sauté 5 minutes more. Add broth, honey and peppercorns; reduce heat and allow it to simmer gently for 45 minutes. Strain through a fine sieve and keep warm.
Combine flour and butter in small pan. Cook and stir over low heat until well combined. Do not brown. Stir in hot milk and simmer until thick. Keep warm.
Mix ingredients flour, butter and egg white together with enough powdered sugar to make a stiff dough. Chill in refrigerator for 30 minutes. Roll out to about 1/4-inch thick on floured surface. Then, spread a fine layer of raisin paste on top of dough and cut into 10 long narrow rectangles; arrange on baking tray. Bake at 350ºF for 4 minutes or until golden color.
Heat oil to 320ºF and deep-fry leek. Set aside on absorbent paper to drain. Blanch asparagus in boiling water; keep aside.
In large stockpot, cook ravioli in generous amount of boiling water; drain. Reheat asparagus and arrange nicely on 10 individual plates along with ravioli. Sauce with chicken gravy and some drops of cream sauce. Top with tuile.
Note: Commercially prepared California raisin paste is available from foodservice and industrial suppliers. To make your own, grind or process in a food processor whole California raisins equal to twice the amount of raisin paste required (1/4 cup natural raisins) until very finely chopped and smooth.
Nutrition Facts Per Serving
Calories 470 (48% from fat); Total Fat 25g (sat 11g, mono 8g, poly 3g, trans 0g ); Cholesterol 90mg; Protein 27g; Carbohydrate 34g; (Dietary Fiber 2g; Sugars 17g; ); Iron 3mg; Sodium 890mg; Calcium 129mg; Potassium 476mg
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