Mozzarella, Sun Dried Tomato, and Basil Ravioli in a Basil Cream Sauce

For RAVIOLI:

Rehydrate the sun-dried tomatoes in boiling water for 30 minutes. Pat dry and grind with 4 basil leaves in a food processor.

Mix the tomato-basil and cheeses in a bowl and taste, adding more cheese if desired. Add the egg and mix to coat.

Line a baking sheet with parchment paper. Lay out 24 wonton wrappers (give or take, depending on how full you make them) and divide the filling between them. Place a spoonful in the center of the wrapper, leaving space around the edge. Be careful not to make them too full or they won’t seal well.

Brush the edges of the wrapper with egg white and place another (new) wrapper over top, sealing the edges together. Pick up the now assembled ravioli and press the edges together firmly and place on the wax paper.

Once they are all assembled, boil a pot of water, add salt, and boil the ravioli for 4 minutes (in batches if it’s a smaller pot). Keep cooked ravioli warmed on a plate in a 250F oven if working in batches.

For SAUCE:

Puree the 10 basil leaves, wine, and garlic in a food processor.

Transfer to a saucepan and add the cream. Whisking frequently, simmer over medium/medium-high heat for around 15 minutes or until reduced by half. Add the butter and whisk in until melted.

Remove from the heat and add salt and pepper to taste. Pour over ravioli and serve.

Note: Sauce will have a mild basil taste with 10 leaves; add more if you prefer a stronger basil flavor.