Fried Plum Ravioli with Mint Cream
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.
Drain preserves in a coarse sieve set over a bowl, pressing lightly on solids, and reserve syrup.
Transfer drained preserves to a bowl and stir in chopped plums.
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.
Transfer to a dry kitchen towel and make 11 more ravioli in same manner.
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.
Transfer as fried with a slotted spoon to paper towels to drain.
Crush mint leaves in lemon juice using mortar and pestle, then transfer to a bowl.
Whisk in cream and confectioners sugar and whisk until soft peaks form.
Dust ravioli with confectioners sugar, drizzle plum syrup around them, and dollop mint cream on the side.
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.
Mazzei Fonterutoli Chianti Classico"Lots of meat, berry and plum character on the nose and palate. Full-bodied, with velvety tannins and a long, rich finish. Decadent style that I like. Serious quality for the vintage. No Castello in 2002, so this was upgraded."-Wine SpectatorColor: Deep purplish-red but bright and exceptionally concentrated.Bouquet: Extremely intense and complex with scents of cherries and raspberries accompanied by light toasty and spicy shadings.Flavor: The impact in the mouth is incisive but soft due to a substantial structure of tannins in which those that are soft and well rounded stand out. Acidity is fused with the wine's body and aids the transmission of pleasant sensations of warmth and strength. The wine features a long finish that is unusual for a regular Chianti Classico.