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Wonton Ravioli with Apple Cider Glaze Served with Carrot and Fennel Salad with White Wine Dressing
Serves 4
Apple Cider Glaze
» 4 cups (1 L) non-alcoholic apple cider
» 1 1/2 tsp (7 mL) freshly ground black
pepper
Wonton Ravioli
Makes 30 wontons
» 1/2 lb (250 g) ground turkey
» 1/2 lb (250 g) ground pork
» 1/2 cup (125 mL) finely grated asiago
cheese
» 2 cloves garlic, minced
» 1 shallot, minced
» 2 tbsp (30 mL) roughly chopped
fresh sage
» 1 tsp (5 mL) freshly ground pepper
» One 16 oz (454 g) package round
wonton wrappers (60 wonton wrappers)
» 1 egg, whisked for egg wash
» Apple Cider Glaze
» 1/4 cup (60 mL) finely chopped chives
» Salt
1 Place apple cider in large sauté pan over high heat. Reduce by half to achieve a thick syrup consistency, add black pepper, stir, set aside. Keep warm, covered on lowest temperature.
2 In a tall, rimmed sauté pan, bring heavily salted water to a boil.
Reduce heat to a gentle boil.
3 Place turkey, pork, asiago cheese, garlic, shallot, sage and pepper in a bowl, mix well to incorporate.
4 To assemble: place a wonton wrapper on a clean, dry work surface; brush entire wrapper with egg wash. Keep remaining wonton wrappers covered while you work to prevent them from drying out. Place 1 tbsp
(15 mL) of meat mixture in centre of the wonton wrapper.
5 To cover: gently stretch another wonton overtop, connecting edges of wrappers and pressing to secure. Gently lift ravioli, cupping your hands over filling to release any air inside, pinch around rim to secure wonton; place on a dry tray. Repeat with remaining wontons.
6 To cook: gently place five wontons
in boiling water, stirring frequently,
until meat is cooked and no longer pink, approx. 3 to 5 minutes.
To serve: place Wonton Ravioli in a large bowl, drizzle with Apple Cider Glaze until all wontons are coated evenly, place on
a serving dish and garnish with chopped chives.
Carrot and Fennel Salad with White Wine Dressing
» 1/2 cup (125 mL) sultana raisins
» 1 cup (250 mL) dry white wine
» 2 tbsp (30 mL) honey
» 2 carrots, peeled and cut into ribbons
with peeler
» 1/2 fennel, thinly sliced
» 1 1/2 tbsp (22.5 mL) capers, drained
» 1 1/4 cups (310 mL) fresh parsley,
roughly chopped
» 1/2 cup (125 mL) sliced almonds, toasted
1 Place raisins in a bowl and soak in white wine for 1 hour or overnight. Drain and reserve white wine.
2 Place reserved white wine in a small pot, add honey and cook over medium-high heat until liquid reduces to 13 cup (80 mL), approximately 5 minutes.
3 Place carrots, fennel, capers and soaked raisins in a large bowl. Pour white wine dressing over carrot and fennel salad, add chopped parsley and toasted almonds, toss and serve.
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