
Yield: 4
Preparation time 1 hour; total cooking time 5 minutes
Ingredients
Ravioli
- ¾ cup whipping cream – (175ml)
- 4 ounces Roquefort cream, crumbled – (125ml)
- ½ cup toasted walnuts, chopped – (125ml)
- ½ cup of toasted pine nuts (125ml)
- 3 tablespoons cornstarch, dissolved in 2 tablespoon of water – (45ml)
- 40 potsticker wrappers
- 1 egg, beaten to blend
Sauce
- ¾ cup whipping cream – (175ml)
- 4 ½ ounces Roquefort cheese, crumbled – (140ml)
- 2 tablespoons fresh thyme, chopped – (30ml)
Directions
- In a medium saucepan, bring cream to a boil and simmer. Crumble in the cheese and add the toasted walnuts & pine nuts. Stir and let the cheese dissolve into the cream. Do not overboil. Add the cornstarch mixture and boil for approximately 2 minutes while stirring constantly. This will thicken the sauce. Pour the mixture into bowl, cover and refrigerate until cold & set (can be made a day ahead of time).
- Place potsticker wrappers on work surface and spoon 1 ½ teaspoons of the chilled filling in the centre. Brush the edges of the potsticker with egg and top with another wrapper, pressing the edges together to seal the ravioli. Make every effort to eliminate air bubbles in the ravioli. Repeat with remaining wrappers & filling (can be prepared up to 5 hours in advance and stored in refrigerator on a wax-paper lined baking sheet).
- In a heavy, medium saucepan, bring cream to a boil. Add cheese and stir until melted. Mix in fresh thyme. Season with salt and pepper.
- Slide the ravioli into a large pot of boiling salted water, cooking until just tender (approximately 2 minutes). Using a slotted spoon, plate the ravioli and top with sauce. Sprinkle with sliced thyme.