Chef Eddie Matney's:
Seafood Raviolis with Apricot Voo Doo Dipping Sauce

Herbed Marscarpone Cheese Filling
8 oz Marscarpone Cheese
1 Tbl.Fresh Mint, chopped
1 Tbl. Dry Basil
2 Tbl.Fresh Parsley, chopped
1 Tbl.Worcestershire Sauce
1 tsp. Granulated Garlic
Salt and Pepper to Taste
Juice of one Lemon

Mix all of the above ingredients with a kitchen mixer until fluffy. Refrigerate until ready to use.

Raviolis

1 pack Wonton wrappers
½ pound Seafood, mixed and cooked
Salt and Pepper

Making the raviolis
1) Take a wonton wrapper and put ½ teaspoon of the Marscarpone mixture in the middle of the wrapper and top the cheese mixture with seafood.

2) Fold over one end to touch the opposite end to make a triangle. Seal the sides of the triangle to make a ravioli.

3) Deep fry in oil that is 350 º until it is golden brown. Season with salt and pepper.

Apricot Voo Doo Sauce

2 Tbl.Rice Wine Vinegar
¼ Habanero Pepper, seeded
1 Shallot chopped
2 Cloves Garlic chopped
8 oz Apricot Jam
1 Tbl. Dijon Mustard
1 Tbl. Olive Oil

1) Sauté the garlic, shallots and habanero in the olive oil for 2-3 minutes.
2) Add the apricot jam and mustard cook for 10 minutes.

Presentation
1) Pour apricot sauce in middle of plate.
2) Place four or five raviolis on top of sauce stacked against each other like playing cards.
3) Garnish with a sprig of mint.
4) Enjoy!!
 

For more information on Chef Eddie Matney, please call  Jennifer Maddox (602) 224-6708.