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• 3/4 cup part skim ricotta cheese
• 1/2 cup (about 3 ounces) finely chopped pitted dried plums
• 1/2 cup shredded Parmesan cheese
• 1 clove garlic, finely chopped
• 1/8 teaspoon black pepper
• 30 wonton wrappers (3 x 3 inches each)
• 1 egg white, lightly beaten
• 1/4 cup (1/2 stick) butter
• 1 tablespoon chopped fresh sage (4 to 6 leaves)
In medium bowl, combine ricotta cheese, dried plums, Parmesan, garlic and pepper.
For each ravioli, brush edges of 1 wrapper with egg white.
Place 2 teaspoons dried plum mixture onto center.
Fold diagonally in half to form a triangle; seal edges, pressing to remove any air pockets.
Repeat with remaining filling and wrappers.
Refrigerate on wax paper-lined baking sheet up to 2 hours or until ready to cook.
Meanwhile, in small saucepan, cook butter and sage over medium-high heat until butter begins to turn brown.
Remove from heat and keep warm.
In large saucepan, add half of the ravioli to boiling water.
Cook 3 to 4 minutes or until tender.
Using slotted spoon, remove ravioli to individual serving bowls.
Repeat with remaining ravioli.
Drizzle each serving with sage butter.
Nutritional Information (per serving)
% of Calories from Fat 38%
California Dried Plum Board - www.californiadriedplums.org
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