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Recipe Name: Artichoke Heart And Brin D'amour Ravioli With Three-peppe Submitted by: Administrator
Source: Source Description:
Ethnicity: Last Modified: 2/22/2014
Base: Comments:
Preparation Time:
Number of Servings: 1

1/4 Pound(s) Brin d'amour, Corsican
milk cheese
atspecialty foods
shops herbed
coating discarded
and the cheese
gratedabout 1/3
2 Tablespoon(s) Soft mild goat cheese, such
as Montrachet
1/4 Cup(s) Finely chopped drained
artichoke hearts
3 Red, yellow or orange
bell peppers cut
into julienne
1 Tablespoon(s) Olive oil
1 Garlic clove, chopped
1/2 Cup(s) Chicken broth
12 Won ton wrappers, available
Oriental markets
and many
thawed if frozen
Make the filling: In a bowl stir together well the cheeses, the
artichoke hearts, and pepper to taste and chill the filling for 1
hour, or until it is cold. Make the sauce: In a large heavy skillet
cook the bell peppers in the oil over moderately low heat, stirring,
until they are softened, stir in the garlic and the broth, and simmer
the mixture for 15 minutes. Transfer about 2 tablespoons of the bell
peppers with a slotted spoon to a bowl and reserve them for garnish.
In a blender puree the remaining bell pepper mixture with salt and
pepper to taste until it is smooth, transfer the sauce to a small
saucepan, and keep it warm, covered, while preparing the ravioli. Cut
out a heart from each won ton wrapper with a heart-shaped cutter
(about 3 inches at the widest point). Put 1 heart on a lightly floured
surface, mound 1 teaspoon of the filling on each lobe of the heart,
and brush the edges with water. Put a second heart over the first,
pressing down around the filling to force out the air, and seal the
edges well. Make ravioli with the remaining wrappers and filling in
the same manner, transferring them as they are formed to a kitchen
towel, and let them dry slightly, turning them occasionally. Bring a
large saucepan of boiling salted water to a gentle boil and in it cook
the ravioli for 2 minutes, or until they rise to the surface and are
tender. (Do not let the water boil vigorously once the ravioli have
been added.) Transfer the ravioli as they are cooked with a slotted
spoon to a kitchen towel to drain. Divide the sauce between 2 plates,
arrange 3 ravioli on each plate, and garnish each serving with some of
he reserved bell peppers. Serves 2. Gourmet February 1992 Converted
by MC_Buster. Converted by MM_Buster v2.0l.

Nutrition (calculated from recipe ingredients)
Calories: 1305
Calories From Fat: 677
Total Fat: 77g
Cholesterol: 204.1mg
Sodium: 3899.3mg
Potassium: 1904.8mg
Carbohydrates: 58.3g
Fiber: 23g
Sugar: 2.9g
Protein: 103.5g

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