Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

1 tb Finely chopped shallots 1/2 c Butter
1 cl Garlic, minced 1/4 c Pinenuts
1 tb Olive oil 9 Walnut halves
1/2 c Chopped cooked chicken Fresh cilantro
5 1/2 oz To 6 chevre or cream cheese, Cherry tomato halves,
Cut up Optional
Cilantro pasta dough Fresh basil, optional
(separate recipe)

Cook shallots and garlic in olive oil in a small saucepan until
shallots are tender, stirring occasionally. Stir in chicken and
cheese. Set mixture aside.

Roll half the cilantro pasta dough at a time on alightly floured
board into a 13" circle about 1/16" thick. Let stand 20 minutes. With
a 3" round cutter, cut 36 circles (reroll scraps if necessary to get
36 circles). Place about 1 tablespoon chicken mixture in the center
half of the circles. Lightly brush water around the edges. Top each
with a plain circle pressing edges together to seal. Let stand a few
minutes.

Bring 3 quarts water to a boil in a large pot. Add ravioli slowly
enough to maintain the boil. Boil until al dente, about 8 minutes.
Drain immediately.

Meanwhile, cook butter, pine nuts and walnuts until butter is lightly
browned. For each serving, place 2 or 3 ravioli on a small plate.
Spoon the butter sauce over giving each serving a walnut half and
some pine nuts. Garnish with cilantro sprigs and if desired, cherry
tomato halves and fresh basil. Makes 6 or 9 servings.

BHG Holiday Appetizers 94 Carolyn Shaw 6-95
Submitted By CAROLYN SHAW On 09-04-95

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