Blue Cheese and Walnut Ravioli with Shallots and Dried Cranberries

(serves two as an appetizer of three each)

Won Ton wrappers
2 oz crumbly blue cheese
handful of walnuts
three shallots
olive oil
1/2 cup dried cranberries

Whip up the cheese and nuts in a blender or food processor until it resembles a coarse meal. Moisten the edges of the won ton wrappers and place a spoonful of the cheese/nut mix in the center. Crimp and press edges. I use a cookie cutter to make them pretty (also cuts down on the carbohydrates!). Steam the raviolis. I use a plate on an inverted cup in a wok with water in the bottom. They take about 5 minutes. During this time, slice shallots and cook them in about 1 tablespoon of olive oil. Toss in a few walnut pieces for texture and protein. Add the dried cranberries and toss all together. Plate the ravioli on top of the shallot mixture. Serve with white wine, a sauvignon blanc or fume blanc is great. Champagne is even better!

Shrimp Ravioli with Butter and Garlic

Ingredients : (figure on 3-4 per person for a first course)

Won Ton wrappers
1 bag of 16-20 count peeled/de-veined cooked shrimp (count on 1 large shrimp per 2 raviloli)
1 brick of cream cheese
1/3 cup cocktail sauce
sea salt

Thaw shrimp. Be sure to take the tail caps off. Place shrimp, cream cheese, and cocktail sauce in a blender or processor. Pulse until chopped medium-fine. Place a measuring teaspoon of filling on one wrapper, cover with another wrapper and press along the edge especially along the edge of the filling. I cut mine with a round cutter for presentation. It looks pretty that way. Fill a wok 1/3 full with water, place chopsticks in the base and lower an oven safe plate onto the sticks. Alternatively, use an oriental steamer. Ladle a little water on the plate so the pasta does not stick. Gently move the ravioli onto the plate, cover and steam for about 5 minutes. In the meantime, melt some butter with crushed garlic and cook slowly to avoid burning of the garlic, which would turn bitter. Plate in a decorative manner, placing droplets of the butter along the rim. Garnish with finely chopped scallions.

Hot Red Pepper Jelly (It's not really that hot)

Your Daily Dose of Wicked-Good Food:

Image by Me: cheese, crackers and hot pepper jelly


  • 4 large red bell peppers
  • 4 tablespoons crushed dried red pepper
  • 7 cups sugar
  • 1 1/2 cups white vinegar
  • 2 bottles liquid pectin, (6 oz each)
In a food processor or blender add the peppers, vinegar and sugar and pulse until finely chopped. Place in a pot and bring to a full boil; reduce heat to low and simmer 10 minutes. Add pectin. Stir well. Bring mixture to a boil over high heat; reduce heat and boil 1 minute. Remove from heat and pour mixture into hot dry, sterilized half-pint jars, leaving a scant 1/4-inch head space. If you plan on saving this for a while, place the jars in a hot water bath for 15 minutes for a vacuum seal. I find that I give away most of the jars and rip through the few I have rather quickly, so I just store them in the fridge. You may reduce the ingredients by 1/4 for smaller batches.

Makes 8 pints