Sunday, May 4, 2008

Croque Monsieur Ravioli

Warning: This is not for people who can't eat "rich" foods! I found this recipe for Ham and Cheese Ravioli which I was very excited to try. I wasn't sure what kind of sauce to make- so I borrowed the sauce from one of my favorite recipes, Ina Garten's Croque Monsieur.
This recipe is for the true cheese lover.
Below is how I've combined these two recipes and of course, I've made a few of my own changes!

Croque Monsieur Ravioli
2 T. butter
3 T. flour
2 C. Milk (yes, skim will work)
2 C. Gruyere, shredded
1/2 c. Parmesan
1 t. salt
1/2 t. black pepper
pinch nutmeg
Additional Parmesan to top

Melt butter in saucepan over low heat. Stir in flour all at once using wooden spoon. Cook for 2 minutes. Slowly add milk, whisking constantly. Turn heat up to Medium and whisk continuously until thickened. Remove from heat and add cheeses, salt, pepper and nutmeg. Set aside.

1 package won ton wrappers
1 egg
2 T. water
2 c. shredded Gruyere
.5 lb. shaved smoked ham, chopped
3 garlic cloves, minced
1/2 t. salt
1/2 t. black pepper
1 egg
1/4 c. shredded Parmesan

Start boiling water in large pot.
Preheat Broiler.
Whisk together 1 egg and 2 T. water. Set aside. Combine Gruyere, ham, garlic, salt, pepper, egg and Parmesan in bowl. Spoon 1 1/2 t. of mixture onto won ton wrapper. Brush edges of wrapper with egg/water mixture and place another wrapper on top. Seal edge well. Use cookie cutter or glass to cut into round shape. Do not leave square. Once all ravioli are filled gently place in boiling water and cook until they float to the surface. Remove from water using slotted spoon and place in baking dish.
Cover ravioli with croque monsieur sauce. Grate fresh Parmesan over top of dish. Broil until bubbly and some of the cheese has browned.

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