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Sunday, December 19, 2010

Pear and Scallion Ravioli

I recently took a cooking class at the Elephant Walk in Cambridge. It was fabulous. Nyep, the owner, is an incredibly interesting woman with a remarkable story. She brought us back into their kitchen and let us loose with a few of her delicious recipes. This sweet and savory ravioli was particularly tasty as it's a great appetizer or party nibble.

2 medium pears, unpeeled, cored, and diced into 1/4 cubes
2 TB olive oil, plus 1/4 cup of olive oil for frying
3 scallions, white and green parts finely chopped
1 pack of wonton wrappers
1 egg
1 1/2 tsp water

1. Heat 2-3 TB of olive oil in a large sautee pan until hot. Add diced pear and a pinch of salt and sautee until soft - about 5 min. Add the scallion and sautee for another 10-15 min. until soft but not mushy. Remove from heat.

2. Beat the egg and the water to make an egg wash.

3. Put one small spoonful of the pear mixture onto each wonton and fold over, forming a triangle. Brush a bit of egg wash on the edges to seal.

3. Put the sautee pan back on the heat and coat with olive oil. Heat to medium high and fry each of the raviolis until they are crispy and golden on each side.

4. Place them on paper towels to drain the extra oil.

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