Saltimbocca is Italian for “jumps in the mouth.” Veal saltimbocca is one of my favorite dishes. The flavors are just so wonderful and I don’t eat a lot of veal so it’s always a treat.
I decided to do a take on the ingredients in a saltimbocca other than veal or chicken, and put them in a ravioli dish. I stuffed wonton wrappers with a prosciutto-fontina mixture and made a sage wine sauce over the top.
This was my first experience with wonton wrappers. Lesson learned: the cook up REALLY quickly. And they are probably a lot easier than making/rolling your own dough (but not as thick and probably not really as good…not that I would know what my homemade pasta tastes like since I have never made it).
Filling (makes about 12 ravioli)
2-3 oz diced prosciutto
1/2 cup shredded fontina cheese
2 Tbsp grated romano or parmesan
1 egg yolk, beaten
salt (optional; I don’t recommend a lot as the prosciutto and cheeses are salty)
Mix all ingredients together.
Spoon into wonton wrappers. Brush edges of wrapper with water (I just use my finger) and then bring together the edges to form a triangle.
Drop into salted boiling water and cook for about 3 minutes. I used Giada’s trick of boiling these in a deep, low saute pan so they had some room to move.
1 clove garlic, minced
1/2 tbsp butter
handful of fresh sage
1/2 cup white wine
squeeze of fresh lemon
splash or two of half and half or heavy cream
salt and pepper
Heat a skillet over medium heat and melt the butter. Add in the sage and cook for a minute or two before adding the garlic. Cook an additional minute.
Add wine. Increase heat a little and cook until liquid is reduced by half. Squeeze in fresh lemon.
Pour in half and half or cream and cook to warm and thicken.
Season to taste with salt and pepper
Ravioli, saltimbocca style