This is a non-traditional take on Pasta Puttanesca.
4 oz. Cream Cheese
¼ Cup Toasted Pecans, finely chopped
½ Cup Spanish Olives with Pimento, finely chopped
¼ tsp. Dried Thyme
White Pepper to taste
2 Cups Fire Roasted Crushed Tomatoes
3 Tbsp. Shallot, minced
! Tbsp. Garlic, minced
2 Tbsp. Olive oil
Black Pepper, freshly ground
¼ tsp. (scant) Red Pepper Flakes
1 tsp. Anchovy, finely chopped
2 tsp. Capers, rinsed and finely chopped
1 ½ tsp. Dried Oregano
1 ½ tsp. White Balsamic Vinegar
¼ Cup Red Wine
1 Pkg. Won Ton Wrappers
Minced Spanish Olives for garnish
No nutrition information available
Stir and soften cream cheese. Mix in pecans, ½ C of chopped olives, thyme and white pepper. Place in covered container and chill until firm.
In medium saucepan, sauté shallot in olive oil until softened. Add garlic and sauté 2 minutes longer. Add crushed tomatoes, anchovy, capers and red pepper flakes and stir. Add oregano, balsamic vinegar and wine. Bring to a boil, reduce heat and simmer for 15 minutes.
Lay won ton wrapper on cutting board. Place 1 tsp. of filling mixture in the center of the wrapper. Moisten the edges of the wrapper with water. Take another wrapper, moisten the edges with water and place atop the first wrapper. Using fingers, smooth trapped air out of the center of the ravioli. Using a flute-edged crimper or fork, crimp the edges of the wrapper to form a tight seal.
Place ravioli in sauce pan with boiling water. Be careful not to crowd the ravioli. Cook for 3 minutes; ravioli with float to the top of the pan. Gently remove from water with slotted spoon, let drain and place on plate. Top with a small amount of sauce and sprinkle with minced olive.