Ingredients 3/4 cup Walnuts 1/2 pound Young Pecorino Cheese Rossellino Rind Removed Grated About 1 1/2 Cups 1/2 cup Heavy Cream to taste Salt & Pepper 48 ea Wonton Wrappers 6 tablespoon Unsalted Butter 2 tablespoon Fresh Marjoram Leaves

Instructions
1. 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.

2. 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.

3. In a medium skillet, cook the butter over moderate heat until it just starts to brown, about 5 minutes. Remove from the heat.

4. 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.

MAKE AHEAD: The assembled ravioli can be covered with plastic wrap and refrigerated for up to 4 hours.

WINE: Try a full-bodied, well-textured Italian white blend, such as the 2001 Bastianich Vespa Bianco or the 2000 La Castellada Bianco della Castellada.





NOTES : 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. From FOOD & WINE magazine, April 2005, page 130.





This recipe published with BigOven, and can be imported instantly by BigOven users viewing this page. Download your free trial at www.bigoven.com.


Yields: 4 Servings
    

notes: 

Cuisine:

Main Ingredient: