Inside-Out Ravioli

Cooking Instructions

1. In a blender or food processor, puree the cottage cheese, garlic, and arrowroot until smooth. Transfer two-thirds of the mixture to a small bowl and the remainder to a medium-sized pot. Set the unwashed blender or processor bowl aside.

2. Steam the cauliflower until it is tender-crisp. Drain and let cool slightly. Place in the blender or food processor and chop until it resembles small peas.

3. Transfer half of the cauliflower to the bowl with the cottage-cheese mixture, and add 1/3 cup of Brie, the egg, salt, and black pepper. Using a wooden spoon, mash the ingredients together well to form the ravioli filling.

4. To the pot with the cottage-cheese mixture, add the remaining cauliflower, the chiles, and the remaining Brie. Set this sauce aside.

5. Bring a large pot of water to boil. While the water heats, warm the pot of sauce over very low heat. Stir occasionally until the cheese has melted. Be careful not to boil.

6. Arrange 16 wonton skins on a clean dry surface, keeping the remaining skins covered with a clean towel. In a small cup, whisk together the flour and 2 tablespoons of warm water to form a paste.

7. Place 1 well-rounded teaspoon of the cheese filling on each wonton skin. Brush the edges with some of the flour paste, then top with the reserved wonton skins. Seal the edges well, pressing out any trapped air.

8. Spread a small amount of the heated sauce in the bottom of a shallow serving bowl and keep the bowl warm.

9. When the pot of water begins to simmer, drop in small batches of the wonton ravioli and cook until they rise to the surface (3 to 4 minutes). Using a slotted spoon, transfer to the serving bowl and cover with a bit of the heated sauce.

10. When all of the ravioli are cooked, top with the remaining hot Brie sauce and serve immediately.

Wine Pairing(s)

Rock River Cabernet Sauvignon

Hardys 'Nottage Hill' Cabernet Sauvignon-Shiraz

Hardys Chardonnay

St. Urbans-Hof 'Ockfener Bockstein' Riesling Kabinett

Louis Jadot Puligny-Montrachet

Reichsgraf Von Kesselstatt Riesling Auslese 'Scharzhofberger'

Terra Blanca 'Block 5' Chardonnay

Woodward Canyon 'Old Vines' Cabernet Sauvignon

Frattina Pinot Grigio

Domaine Des Hauts Chassis Crozes Hermitage