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
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!