1300. BACON and POTATO RAVIOLI (in WANTON SKINS)

Filling:
2 cups mashed potatoes, without butter and cream
1/4 lb. sliced bacon, cooked until crisp and chopped
2 teaspoon bacon fat
2 tablespoons chopped parsley, or chives, or a combination
1 clove garlic
1 shallot, minced
2 tablespoons unsalted butter
1/4 cup heavy cream
2 tablespoons grated parmesan
coarse salt and freshly ground pepper to taste

Pasta:
40 square wonton skins (or use standard ravioli pasta)
1 egg, beaten

Garnish:
1/2 cup chicken stock, hot
3 tablespoons unsalted butter
1 tablespoon chives, finely chopped

Combine warm mashed potatoes with all of the filling ingredients and chill for 1 hour.

Lay 20 wonton skins on a flat surface and brush them all over with egg. Place a level tablespoon of filling in the center of each skin. Place a fresh skin on top, tamp down the edges with your fingers, sealing them, and press firmly but gently around the filling with the rim of a 2-1/2 inch glass, being careful not to press through the dough. Cut out the ravioli with a 3-inch cutter. Seal the edges well with your fingers, pressing out any air pockets. Cover with plastic wrap and refrigerate until serving time. This can be done 1 day in advance.

Bring a large pot of water to boil, add a tablespoon of salt and simmer the ravioli 6 or 7 minutes. Try to keep the water just at the boiling point; if it boils too rapidly, the ravioli may open and the filling leak out or become diluted with water. Drain the ravioli well and put them in a serving dish.

Boil the stock with the butter and pour over the ravioli. Sprinkle with chopped chives.


courtesy of: Chef Waldy Malouf, Beacon, New York