Fried Plum Ravioli with Mint Cream

Name: Fried Plum Ravioli with Mint Cream
Prep time: 3 d 3 h
Cook time: 3 d 3 h
Total time: 3 d 3 h
Yield: 4
Cuisine: Mediterranean, Italian, European
Ingredients: 79 milliliters finely chopped firm-ripe red or black plums; 10 fresh mint leaves (preferably spearmint); 118 milliliters chilled heavy cream; 2 teaspoons fresh lemon juice; 158 milliliters quick plum preserves at room temperature; 1 liters About vegetable oil; 12 wonton wrappers, thawed if frozen

The recipe Fried Plum Ravioli with Mint Cream could satisfy your Mediterranean craving in approximately 75 hours. One portion of this dish contains roughly 5g of protein, 45g of fat, and a total of 623 calories. For $2.83 per serving, you get a side dish that serves 4. A mixture of firm-ripe, lemon juice, plum preserves, and a handful of other ingredients are all it takes to make this recipe so yummy.

Instructions

Drain preserves in a coarse sieve set over a bowl, pressing lightly on solids, and reserve syrup.

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Preserves

Syrup

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Sieve

Bowl

Transfer drained preserves to a bowl and stir in chopped plums.

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Preserves

Plum

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Bowl

Put 1 wonton wrapper on a lightly floured surface, keeping remaining wrappers covered with plastic wrap, and put a rounded teaspoon of plum mixture in center. Lightly dampen edges of wrapper with a fingertip dipped in water and fold wrapper in half to form a triangle, pressing down around filling to force out air and pressing edges together firmly to seal.

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Water

Plum

Wrap

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Plastic Wrap

Transfer to a dry kitchen towel and make 11 more ravioli in same manner.

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Ravioli

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Kitchen Towels

Heat 2 inches oil in a 4-quart heavy pot until it registers 375°F on deep-fat thermometer. Fry ravioli in 4 batches, turning them, until golden, about 1 1/2 minutes.

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Ravioli

Cooking Oil

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Kitchen Thermometer

Pot

Transfer as fried with a slotted spoon to paper towels to drain.

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Slotted Spoon

Paper Towels

Crush mint leaves in lemon juice using mortar and pestle, then transfer to a bowl.

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Lemon Juice

Mint

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Mortar And Pestle

Bowl

Whisk in cream and confectioners sugar and whisk until soft peaks form.

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Powdered Sugar

Cream

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Whisk

Dust ravioli with confectioners sugar, drizzle plum syrup around them, and dollop mint cream on the side.

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Powdered Sugar

Ravioli

Cream

Syrup

Mint

Plum

Equipment

Ingredients

Servings:

79milliliters

finely chopped firm-ripe red or black plums 10

fresh mint leaves (preferably spearmint)118milliliters

chilled heavy cream 2teaspoons

fresh lemon juice 158milliliters

quick plum preserves at room temperature 1liters

About vegetable oil 12

wonton wrappers, thawed if frozen

Recommended wine: Chianti, Trebbiano, Verdicchio

Chianti, Trebbiano, and Verdicchio are my top picks for Italian. Italians know food and they know wine. Trebbiano and Verdicchio are Italian white wines that pair well with fish and white meat, while Chianti is a great Italian red for heavier, bolder dishes. One wine you could try is Mazzei Fonterutoli Chianti Classico. It has 4.4 out of 5 stars and a bottle costs about 32 dollars.