Consider this a mandatory item for your freezer: Pestos with Panache. Owner Lauren Stewart has created an inspired line of revolutionary flavor combinations, including Proscuitto and Smoked Almond, Succulent Strawberry, and is putting the final touches on two exotic new flavors. One taste will cast all doubts aside! See the website for recipes, including this wonderful tug-of-war of sweet and savory. My mouth is watering just thinking about it.
PUMPKIN CHIPOTLE RAVIOLI Filling:
1 container of Pumpkin Chilpotle Pesto
1/8 tsp. nutmeg
1/4 cup assorted dried fruit, chopped
1 cup crushed Amaretti (or macaroon) cookies
1/2 cup bread crumbs
3/4 cup Asiago cheese, grated
1/2 tsp. salt
1 tsp. Dijon mustard
1/2 cup (1 stick) butter
15 fresh sage leaves
2 packages wonton wrappers (100 wrappers)
1 cup Asiago cheese, grated
Filling: Combine filling ingredients, reserving 1/2 cup cookie crumbs for topping.
Sauce: In a sauté pan, heat butter on high heat until foam subsides. Remove from heat and add sage leaves. Set aside and keep warm.
To assemble ravioli: Moisten a wonton skin with water. Place another skin on top and press to seal. Put a spoonful of filling on dough, moisten edges, and fold over to make a triangle, sealing edges. Cook in a large pot of rapidly boiling water for about 3 and1/2 minutes. Remove with a slotted spoon and add to warm sage butter. Top with grated asiago and crushed cookies.