Recipe - Ravioli Of Fresh Flowers

24 Wonton wrappers
Cornstarch and water mixture
Edible flowers; as needed
Chicken stock; for cooking
pasta
1 tablespoon Melted butter; divided
Salt and freshly cracked
black pepper; to taste
Parmesan cheese; grated, as
needed

The Aphrodisiac Cookbook

http://www.digitalchef.com/kitchen/channels/recipes/

Delicately translucent. "As the grand chef, I went into the yard to harvest
squash blossoms and marigolds for our ravioli of fresh flowers. Since we
grew them ourselves, we felt a real sense of accomplishment. As for the
wonton skins, they have, in our experience, an intriguing texture that
cause one's mind to wander. Just toss the ravioli

with some good pepper and fresh Parmesan to bring everything back into
focus."

Charles on ravioli of fresh flowers and his own little flower, Carla,
married 42 years, Little Rock, AR.
Author: Martha Hopkins/Randall Lockridge

Publication: InterCourses: An Aphrodisiac Cookbook
Serves: 2 4.5 ounce portions

Yield: 9 oz
Preparation Steps

Estimated Time: 30 min
1 Roll the wrappers into 4inch squares. Brush very lightly with the corn
starch and water mixture.
2 Arrange herbs or blossoms on one diagonal of each square, leaving a One fourth
~inch border. Fold the other half over to form a triangle. Press firmly to
seal, forcing out as much air as possible. Trim edges with a pastry wheel
if desired.
3 Boil chicken stock in large pot. Drop in 12 triangles. Boil for 3
minutes. Lift out with a skimmer and coat with half the melted butter.
Repeat with the remaining triangles.
4 Salt and pepper to taste. Serve with grated cheese as a light side dish.

Posted to recipeludigest by LSHW shusky@erols.com on Feb 15, 1998