Apricot Wonton Ravioli, Chile Crème Anglaise

Fried Wonton Packages filled with Dried Apricot, Apricot Preserves, Mascarpone
Chile Crème Anglaise, Pinenuts, Mint

Project Food Blog

Challenge #3: Luxury Dinner Party

Challenge Prompt: Celebrate! You’ve made it this far, and the next challenge is to hold a party for your friends and family. Whether you’re an experienced host or an entertaining newbie, get creative and host a luxurious dinner party where your guests will discover new tastes and exotic flavors.

We served Apricot Wonton Ravioli, Chile Creme Anglaise at our Luxury Dinner Party – Modern Southwest. I hope you have a chance to stop by and enjoy the party! Votes may be cast now through Oct. 7th. If you are a fan of Luxury Dinner Party – Modern Southwest, please vote here! Muchas Gracias!

Apricot Wonton Ravioli

To make the filling, combine 2 parts rough chopped dried apricots, 1 part apricot preserves, and 1 part mascarpone cheese in a food processor. Pulse briefly to obtain a coarse consistency. Fill wonton wrappers with about a tablespoon of the apricot mixture, wet the edges with a little water, fold, and seal the package. Fry ravioli in peanut oil until golden brown. Drain on paper towels, keep warm.

Chile Crème Anglaise

  • 8 egg yolks
  • 1/2 c. sugar
  • 1 qt. milk
  • 1  vanilla bean, split lengthwise

To make crème anglaise, process egg yolk and sugar in a food processor until thickened to form a ribbon when poured. Remove to a large mixing bowl. Heat milk with vanilla until just below boiling. Stirring constantly, gradually add milk to egg mixture. Return the sauce to the pan and heat, stirring stirring constantly until thick enough to coat a spoon. Strain through a fine sieve to remove any curdled egg. Cool to room temperature. Add New Mexico chile powder to the sauce.

Ladle crème anglaise onto a plate, top with warm apricot wonton ravioli, garnish with pinenuts and mint.

This excellent recipe was adapted from Modern Southwest Cuisine by John Sedlar.
Extending a big Thank You to my dear friend Gail for making the Apricot Wonton Ravioli at our Luxury Dinner Party – Modern Southwest!

19 thoughts on “Apricot Wonton Ravioli, Chile Crème Anglaise”

  1. I can imagine how wonderful these taste, although I avoid making anything with so many egg yolks, due to cholesterol. Good luck with the challenge. I have already voted for you.

  2. What a stunning recipe. I was drooling from the first photograph to your last sentence. I would never have thought of such an innovative recipe. I’m a huge fan of apricots, so I know that I would adore this. Thank you for sharing. You have my vote!

  3. Hey Lori Lynn,

    How is it that my mouth starts salivating the moment I look at your blog? Don’t worry, I know why.

    This dessert looks so luscious! Anything with cream and fruit and then fried…I’m there. I wish I really was. I really want to taste this!

    Such a classy lady! great job and I love everything you do. You always manage to get a nice little twist into whatever you make. It’s uniquely yours and I don’t see anyone else making the food you do.

    Thanks for stopping by and for your super sweet comment! Hugs!

Leave a Reply

Your email address will not be published. Required fields are marked *