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      RECIPE TITLE "Ricotta Cheese Wonton Ravioli"
    recipe excerpted from The Short-Cut Cook: Make Simple Meals with Surprisingly Little Effort © by Jacques Pepin

    ... more great recipes from Jacques Pepin on our GREAT CHEFS page!

    yields4 servings time--- difficultymoderate

    I follow the same procedure here as I did with the Shrimp Wonton Ravioli, but fill the ravioli with a ricotta cheese mixture and serve them with a light dressing-like sauce. These make an excellent first course.

      RECIPE INGREDIENTS

    Cheese Filling

    1 cup ricotta cheese (8 ounces)
    1 egg
    2 tablespoons grated Parmesan cheese
    1/4 teaspoon salt
    1/4 teaspoon freshly ground black pepper
    1 tablespoon chopped parsley
    24 wonton wrappers, 3 inches square

    Sauce

    2 tablespoons extra-virgin olive oil
    2 teaspoons lemon juice
    1/8 teaspoon freshly ground black pepper
    1/8 teaspoon salt
    2 tablespoons fresh or frozen homemade chicken stock (see Basic Chicken Stock, page 48) or canned chicken broth

      RECIPE METHOD

    Mix the ricotta, egg, Parmesan, salt, pepper, and parsley together in a bowl.

    Lay 12 of the wonton wrappers out on a flat work surface, and wet them lightly around the edges by brushing with a little water. Divide the cheese mixture among the wrappers, mounding approximately 1 tablespoon in the center of each. Cover with the remaining wrappers, aligning them with the squares beneath, and press gently around the edges to seal.

    Bring 3 to 4 quarts of water to a strong boil in a large saucepan. Carefully place the filled wontons in the boiling water, moving them gently at first so they don't stick to the bottom ofthe pan. After a minute or so they will float to the top. Continue boiling gently for about 5 minutes.

    Meanwhile, combine the olive oil, lemon juice, pepper, salt, and chicken stock in a bowl, and stir well.

    Drain the ravioli and serve three per person, with a little sauce drizzled on top.

    Note: The ravioli can be filled and cooked ahead of time; after draining them, submerge in a bowl of cold water to stop the cooking. Then drain again, and set aside in a single layer. Reheat in a microwave oven, or very quickly in boiling water, just before serving with the sauce.


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    What's most important here--and it shows up in the cookbook--is that there is no one way to cook. The point of the book isn't to follow recipes, but to cook from the suggestions. And Julia and Jacques have many, many suggestions wh en it comes to home cooking in the French style. And many tips, for that matter.
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    "It is with my greatest pleasure, both personally and professionally, that I recommend this delightful book of Jacque's Pepin's to anybody who wants to cook, live and eat well. He is the ideal guide." -- Barbara Kafka, author of Party Food, columnist for Gourmet magazine and TV personality.
    "This book is a definite must for those who enjoy cooking and eating simple and delicious food." -- Martin Yan, author of Yan Can Cook and host of the TV cooking series of the same name.
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