Ravioli with toasted Walnut Sauce

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PIZZA, PASTA & RICE: RAVIOLI WITH TOASTED WALNUT SAUCE

walnuts

1	Tablespoon butter
1/2	cup chopped leeks
1/4	cup ricotta cheese
2	Tablespoons goat cheese
	a dash nutmeg
	salt and pepper to taste
48	won ton wrappers (about 3 inches square)
1/2	cup Fisher Chef's Naturals chopped walnuts, toasted
1/2	cup melted butter
1/2	cup grated Parmesan cheese

To prepare filling, melt butter in small saucepan over medium heat. Add leeks, cook gently until limp. Cool. Combine leeks, cheeses and nutmeg. Season with salt and pepper. To assemble ravioli: Drop filling by teaspoonfuls onto 24 won ton wrappers. Dampen top edges with water, top each with another won ton wrapper. Press to seal. Drop ravioli into large pot of boiling, salted water. Ravioli are cooked when they rise to the surface (2 to 3 minutes). Drain carefully with slotted spoon. Portion onto serving plates. Heat walnuts in melted butter. Spoon butter and walnuts over each serving, dust with Parmesan cheese.

Yields: 4 main dish servings or 24 ravioli

Source: USA Rice Federation and the Walnut Marketing Board of California

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