05-20-2005, 05:08 AM
Wonton wrappers
Filling
12 large garlic cloves, chopped
1/2 teaspoon Italian seasoning
1/4 teaspoon black pepper
1/4 cup olive oil
3/4 pound Ricotta cheese
1/2 cup Parmesan cheese
2 tablespoons chopped chives
1 egg, beaten
Garlic Béchamel Sauce
6 cloves garlic, chopped
2 tablespoons olive oil
3 tablespoons butter
3 tablespoons flour
2 cups milk
1/2 teaspoon salt
1/4 teaspoon pepper
For Filling: Sauté garlic, Italian seasoning and pepper in olive oil. Drain. Mix Ricotta and Parmesan to garlic mixture. Add chives and egg. Mix well. Fill wonton wrappers.
For Sauce: Sauté garlic in oil and set aside.
Melt butter over low heat; stir in flour, gradually add milk to thicken. Stir in garlic, salt and pepper. Serve over garlic ravioli. Garnish with fresh parsley.
Filling
12 large garlic cloves, chopped
1/2 teaspoon Italian seasoning
1/4 teaspoon black pepper
1/4 cup olive oil
3/4 pound Ricotta cheese
1/2 cup Parmesan cheese
2 tablespoons chopped chives
1 egg, beaten
Garlic Béchamel Sauce
6 cloves garlic, chopped
2 tablespoons olive oil
3 tablespoons butter
3 tablespoons flour
2 cups milk
1/2 teaspoon salt
1/4 teaspoon pepper
For Filling: Sauté garlic, Italian seasoning and pepper in olive oil. Drain. Mix Ricotta and Parmesan to garlic mixture. Add chives and egg. Mix well. Fill wonton wrappers.
For Sauce: Sauté garlic in oil and set aside.
Melt butter over low heat; stir in flour, gradually add milk to thicken. Stir in garlic, salt and pepper. Serve over garlic ravioli. Garnish with fresh parsley.