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Ricotta Basil Ravioli with Prosciutto, Cherry Tomatoes and Blanched Garlic

Serves 4
Brian Streeter
Pairs well with:
Chardonnay, Napa Valley

Pasta-making aficionados consider making pasta therapeutic, relaxing, calming, meditative and deeply satisfying. Follow Chef Brian Streeter's recipe for Ricotta Basil Ravioli with Prosciutto, Cherry Tomatoes and Blanched Garlic and you will agree. Pairs well with Cakebread Cellars Chardonnay.


1 lb. Bellweather Farms Ricotta*
2 oz. parmesan cheese
4 c. basil leaves
2 egg yolks
salt & pepper

1 pkg. wonton skins
1 egg, beaten

1/2 c. garlic cloves, peeled
2 T. olive oil
1 lb. mixed cherry tomatoes, (sungolds, pear, sweet million)
1/4 c. white wine
1 c. chicken stock
1 T. butter
2 T. basil, chopped
1/2 c. proscuitto, sliced
salt & pepper

1 T. olive oil
4 oz. pea shoots
salt & pepper


Combine ricotta and parmesan cheese in a mixing bowl. Drop the basil leaves into salted boiling water for 30 seconds and shock in ice water. Drain and squeeze until dry in a towel. Finely chop the basil and add it to the cheese mixture. Stir in the yolks and season to taste with salt and pepper.

Lay 6 wonton skins out on a cutting board. Using a pastry brush, brush the edges of the dough with the egg. Place a spoonful of the cheese mixture in the middle of the six pasta sheets, approximately the size of a quarter, top with a fresh piece of pasta and press down firmly on the edges. Place on a lightly floured sheet tray. Continue until all the cheese mixture is gone. Reserve.

Place a large pot of salted water on the stove and bring to a boil. Meanwhile, place garlic cloves in a small saucepan and cover with cold water, bring to a boil and drain. Repeat this two more times. Rinse the garlic until it's cooled and slice into thin pieces. Heat 2 T. of olive oil in a large sauté pan. When the oil is hot add tomatoes and cook until they blister. Add the garlic and cook for 30 seconds. Deglaze with white wine and allow the wine to reduce by half. Add the chicken stock, bring to a boil and whisk in the whole butter until it melts. Add the chopped basil and proscuitto. Remove the pan from the heat. Place the raviolis in the boiling water and cook for 3 to 4 minutes. The raviolis are done when they float. Strain the ravioli and add to the tomato broth. Season to taste with salt and pepper.

Place a large sauté pan over high heat. Add 1 T. of olive oil and stir fry the pea shoots. Season to taste with salt and pepper.

To serve, divide the raviolis between 6 to 8 bowls. Top with the broth and tomatoes, and garnish with pea shoots.

*Bellwether Farms is a Bay Area producer of cow and sheep milk cheeses. Any high quality ricotta can be used as a substitute.

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