Vegetable Ravioli in Brown Butter with Scallions

1/2 cup chopped fresh Broccoli
1/2 cup chopped fresh Zucchini
1/2 cup whole Cherry Tomatoes
1/4 cup fresh chopped basil
2 cloves Garlic
1 medium Shallot
1/2 cup Feta cheese
1/4 cup shredded Parmesan cheese
1/4 cup cream cheese
1 package of Won Ton Wrappers
Secret Ingredient (at the end of the recipe)
Sauce
1 stick butter
1half cup scallions (green onions) chopped

Mince Shallots and Garlic and saute in EV Olive Oil, add Cherry Tomatoes roast until the tomatoes start to burst, steam Broccoli and Zucchini until very tender. In a food processor puree all ingredients, of course if you want to add salt and pepper to taste please do. Add the cheeses and basil and just mix don't puree more you want little chunks of cheese throughout.

Place a won ton wrapper on the counter and put a half of a teaspoon of vegetable mixture in the center of the wrapper,, wet one half of the corners of the wrappers to seal, fold over and seal. You can take this process farther by wrapping the two corners over your finger and bringing the big end over and sealing it making it Tortellini.

To make the brown butter, turn your burner on medium heat and place a frying pan on it, can be the same one that you roasted the tomatoes in. Place the whole stick of butter in pan and let melt slowly until it starts to foam, add half of the scallions reserving the other half for a garnish. Turn the heat down just a bit not to burn the butter.

Boil the fresh ravioli in boiling hot salty water for about two minutes or until it floats immediately drain the pasta with a slotted spoon and add to brown butter. Saute the pasta just covering it with the butter not too long and serve.

This dish goes beautifully with a piece of fish or chicken, and a nice white wine, crusty loaf of bread and you have a perfect meal....


secret is a pinch of smoked sweet paprika when seasoning the vegetable mixture

Gourmet Review 10/10