My wife promised to cook tonight (10 December 2009) but then later decided that I should do the cooking. Well after looking in the fridge and freezer i decided to use up the packet of wonton sheets we had left and make a ravoili type dish. Yes i admit its a bit of a tricky one but trust me when i say it will reward. How do i know...well my wife has been complimenting me for the last hour:)

Home Made Ravoili with a mushroom and parma ham filling served with a lemon and herby butter sauce

About 1 hours prep, Serves 2-3 people

Ingredients

For the filling:

6 slices of parma ham - remove the white fat bits and slice very finely

125gr of ricotta cheese

250 gr of chestnut mushrooms

1tsp of tomato puree

1 egg yolk

1 clove of garlic

For the sauce:

250gr unsalted good butter

3 handfulls of chopped parsley (the curly stuff)

1 red onion chopped

3 tomatos - remove the wet stuff in the middle and chop in fine cubes

4 cloves of garlic - chopped

1tsp of lemon juice

1 pack of wonton sheets

1 egg yolk

2tbsp of water

Flour

Parmesan cheese grated 5tbsp

Method

For the filling:

Brush the mushrooms clean from all dirt (do not wash them as this will make the filling soggy)

Using a kitchen blender pulse the mushroom and garlic (switch the blender on and off several times) until all the mushrooms are finely chopped

Heat a pan without any oil or fat and add mushroom. Fry mushroom untill all the water has evaporated

Place on a cool plate and cool down

In a bowl mix the tomato puree, ricotta cheese and sliced parma ham. Add the mushroom and egg yold and mix again. Season with salt and pepper

For the sauce:

Melt the butter and clarify (this removes the fat from the water and can be simply achieved by slowly melting the butter and scooping the clear stuff from the white stuff)

Add the chopped garlic and onion and bring to the boil - once boiled take of the heat

For the ravoili':

Dust your workspace with flour and lay down the wonton sheets. Mix the egg yolk with water and brush the edges.

Place 1tsp of the filling on each sheet and fold in half to make triangle. Press the sides firmly

Place the ravoili on a plate making sure they do not touch each other - seperate with cling film if needed

Heat a large pan of salted water to boiling and boil the ravoili for 2-3 minutes (they are done when the sheets become transparant)

Add the chopped parsley, tomatos and lemon juice to the butter sauce - season with salt if needed

Searve the ravoili, ladel with sauce and finish with some grated parmesan