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Dove Ravioli With Tomato-Basil Vinaigrette

10 dove breast halves - (to 12) -- skin and rib cages removed
Salt -- to taste
Freshly-ground black pepper -- to taste
1/2 cup grated Monterey Jack cheese
1/3 cup ricotta cheese
2 garlic cloves -- minced
1/4 cup chopped yellow onion
1 tablespoon dried Italian seasoning
1/4 cup seasoned breadcrumbs
40 round won ton wrappers
1/4 cup cornstarch -- mixed with
1/4 cup cold water

1/4 cup white wine vinegar
1 teaspoon Dijon mustard
1 teaspoon granulated sugar
1/2 cup olive oil
1 cup chopped ripe tomato
1/4 cup chopped fresh basil
Salt -- to taste
Freshly-ground black pepper -- to taste

Season breast halves with salt and pepper; broil until rare and then cool.

Add cooked and cooled dove breasts to a food processor and pulse until cut into pea-sized pieces. Add next 6 ingredients and pulse until ingredients are finely minced, but not obliterated.

To make ravioli, place 1 won ton wrapper on a flat surface and spread a thin layer of the cornstarch mixture around the outside edges. Place a small blob of filling in the center of the disc, about the diameter of a 50-cent piece and about 1/4-inch high. Place a second won ton wrapper on top of the filling and gently press the edges of the top wrapper onto the moistened edges of the bottom wrapper.

Place the finished raviolis into a gently boiling pot of lightly salted water. Use plenty of water and don't crowd the pot with too many ravioli at a time. Cook for 3 to 4 minutes or until raviolis are tender and translucent.

To prepare vinaigrette, whisk the first 3 ingredients together in a medium bowl. Slowly add oil while whisking. Whisk in tomato and basil and season with salt and pepper.

To serve, place 8 to 10 raviolis on a plate and spoon room temperature sauce over.

This recipe yields 4 servings.

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