Spanish Olive and Pecan Filled Ravioli Puttanesca

by Candy Hodgson
(Tampa, FL)

Back in the early 1980's, I worked in a hospital with a group of folks who loved to eat. One of the nurses made an olive and pecan dip that was to die for. I hadn't thought of that dip in years until I came across a recipe for it recently. It struck me that it could be the inspiration for an interestingly different ravioli filling. And, what better accompaniment than my take on a Puttanesca sauce!

INGREDIENTS

4 oz. Cream Cheese

1/4 Cup Toasted Pecans, finely chopped

1/2 Cup Spanish Olives with Pimento, finely chopped

1/4 tsp. Dried Thyme

White Pepper to taste

2 Cups Fire Roasted Crushed Tomatoes

3 Tbsp. Shallot, minced

1 Tbsp. Garlic, minced

2 Tbsp. Olive oil

Black Pepper, freshly ground

1/4 tsp. (scant) Red Pepper Flakes

1 tsp. Anchovy, finely chopped

2 tsp. Capers, rinsed and finely chopped

1 1/2tsp. Dried Oregano

1 1/2 tsp. White Balsamic Vinegar

1/4 Cup Red Wine

1 Pkg. Won Ton Wrappers

Minced Spanish Olives for garnish

PREPARATION

Stir and soften cream cheese.

Mix in pecans, 1/2 C of chopped olives, thyme and white pepper. Place in covered container and chill until firm.

In medium saucepan, sauté shallot in olive oil until softened.

Add garlic and sauté 2 minutes longer.

Add crushed tomatoes, anchovy, capers and red pepper flakes and stir.

Add oregano, balsamic vinegar and wine.

Bring to a boil, reduce heat and simmer for 15 minutes.

Lay won ton wrapper on cutting board.

Place 1 tsp. of filling mixture in the center of the wrapper.

Moisten the edges of the wrapper with water.

Take another wrapper, moisten the edges with water and place atop the first wrapper.

Using fingers, smooth trapped air out of the center of the ravioli.

Using a flute-edged crimper or fork, crimp the edges of the wrapper to form a tight seal.

Place ravioli in sauce pan with boiling water.

Be careful not to crowd the ravioli.

Cook for 3 minutes; ravioli with float to the top of the pan.

Gently remove from water with slotted spoon, let drain and place on plate.

Top with a small amount of sauce and sprinkle with minced olive.