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3.0 – 1 reviews • Fruit
| Level: |
Intermediate |
| Total: |
55 min |
| Active: |
40 min |
| Yield: |
4 to 6 servings |
Ingredients
- 3 tablespoons unsalted butter, room temperature
- 1 1/2 cups apple cider
- 1 cinnamon stick
- 2 star anise
- 1/4 teaspoon black peppercorns
- 1/8 teaspoon fine salt
- 20 wonton wrappers
- 10 dried figs, stemmed and halved lengthwise
- 1/2 cup crumbled Gorgonzola
- 1/4 cup chopped toasted walnuts
- 1 large egg, beaten
- Grapeseed oil, for frying
Instructions
- Melt the butter in a small saucepan over medium heat, stirring occasionally, until the butter begins to brown and smells nutty, about 8 minutes. Add the apple cider, cinnamon, star anise, peppercorns and salt; bring to a simmer and cook until the liquid has reduced to 2/3 cup, about 20 minutes. Strain and keep warm.
- Lay a wonton wrapper on a work surface (Keep the remaining wrappers under a damp towel to prevent them from drying out.) Place two fig halves, a few crumbles of Gorgonzola and a sprinkling of nuts just off center on the wonton. Brush the edges of the wrapper with egg; fold one half over the filling to make a triangle and press the edges to seal. Transfer the ravioli to a plate and cover with a damp towel. Repeat until all of the wonton wrappers are filled.
- Heat 1/4 inch of grapeseed oil in a large skillet over medium heat. One by one, add the ravioli to the oil; work in batches to avoid crowding the pan. Cook for 2 minutes on the first side, or until golden brown. Flip and cook for an additional 2 minutes, until golden brown all the way around. Remove the ravioli to a paper towel-lined plate and keep warm. Serve warm with the apple cider brown butter on the side for dipping.
Nutrition Facts
| Serving Size |
1 of 6 servings |
| Calories |
815 |
| Total Fat |
47 g |
| Saturated Fat |
10 g |
| Carbohydrates |
84 g |
| Dietary Fiber |
5 g |
| Sugar |
15 g |
| Protein |
16 g |
| Cholesterol |
64 mg |
| Sodium |
756 mg |
