Ravioli of fresh flowers

Yield: 1 Servings

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

The Aphrodisiac Cookbook

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 - 4½ oz portions

Yield: 9 oz

Preparation Steps

Estimated Time: 30 min

1 Roll the wrappers into 4-inch squares. Brush very lightly with the corn starch and water mixture.

2 Arrange herbs or blossoms on one diagonal of each square, leaving a ¼ - ~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 recipelu-digest by LSHW <shusky@...> on Feb 15, 1998

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