Escargot Raviolis

Recipe Courtesy of Antonia Lofaso

Seves 4

Ingredients:

¼ Can imported Escargot
40 Pieces of Wonton Wrappers
2 Whole eggs beaten
1 Bunch flat leaf parsley (half picked/half chopped)
2 Cups of Cream
1 Whole peeled garlic clove
1 Cup Chicken Stock Salt/Pepper/Sugar
¼ # Wild Mushrooms-sautéed
½ # Smoked Bacon -chopped and cooked until crispy

Directions:

Chop Escargot finely and season with salt, pepper and chopped parsley. Lay out 20 pieces of Wonton wrappers and brush with beaten eggs. Place a Tbsp of Escargot mixture in the center of wonton square and place the remaining Wonton squares on top and press down until the ends seal. Take the picked parsley and boil for 20 minutes. Strain and blend with a little water, until it blends easily. In a saucepan, boil chicken stock cream and garlic clove until consistency coats the back of a spoon. Add chopped parsley. Blanch Raviolis in boiling water. Remove and assemble on plates. Spoon sauce and add mushrooms and bacon and serve.

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