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.

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