Monday, December 31, 2018

Cheese Ravioli with Piquillo Cream Sauce and Crispy Serrano Ham

My last entry for the "Mahón-Menorca Cheese Holiday Blogger Recipe Challenge" is literally coming in at the last possible second! Maybe procrastination needs to be on my New Years resolution list? I'm going to say maybe this dish is the perfect example of "good things come to those who wait" because this is an absolute knock out! I used wonton skins to create ravioli and filled it with a cheesy white bean and kale mixture. Tossed in a piquillo cream sauce laced with the same Mahon-Menorca soft ripened cheese from the filling and topped with shards of crispy Spanish ham these ravioli are the perfect thing to ring in the New Year with!

Cheese Ravioli with Piquillo Cream Sauce and Crispy Serrano Ham
4 paper thin slices of Serrano Ham
1 Tablespoon butter
¼ cup minced shallot
1 cup finely chopped kale
½ teaspoon salt
1 (15 ounce) can white beans, drained and rinsed
1 cup shredded Mahon-Menorca soft ripened cheese
46 round wonton wrappers
2 Tablespoons butter
1/3 cup shallot, minced
2 garlic cloves, minced
½ teaspoon salt
1 cup piquillo peppers, drained
¾ cup cream
½ cup shredded Mahon-Menorca soft ripened cheese
½ teaspoon black pepper
Pre-heat oven to 350 degrees. Lay the serrano ham slices flat on a large parchment paper lined cookie sheet. Top with another layer of parchment paper and another cookie sheet. Place in the oven and bake for 30 minutes, or until the ham has rendered and is crispy.

In a large non-stick sauté pan cook the butter, shallot, kale and salt for 5 minutes. Set aside and allow the mixture to cool. Puree the white beans and cheese in a food processor. Combine the cheese white bean mixture and the sautéed kale in a medium mixing bowl to combine. 

Lay about 6 wrappers onto a large cutting board. Scoop 1 tablespoon of filling into the center of each wrapper. Brush the edges lightly with water. Lay a second wrapper on top of each ravioli and press down the edges, sealing the ravioli pressing out as much air as possible from the centers. Repeat the process with remaining wrappers and filling. 
Bring a large pot of salted water to a low boil. Cook the ravioli in small batches for about 1-3 minutes, or until they float to the top and the wrapper is tender. 
Melt the butter in the same large sauté pan the kale was cooked in over medium high heat. Add the shallot, garlic and salt and cook for 8-10 minutes, or until softened. Place the sautéed mixture in the food processor along with the piquillo peppers, cream, cheese and pepper. Process until smooth and pour the sauce back into the sauté pan over low heat. 

Once the ravioli are floating, remove from water with a slotted spoon and place the ravioli in the pan of the warm sauce to coat.
Makes 23 ravioli

#mahón-menorcacheese #cheesefromspain #eruocheeses

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