Fresh Mozzarella, Scallops and Chervil Ravioli with Forestiere Sauce and Truffle Essence

• 6 , sliced into 18 slices (approx. 1/2 oz. each)
• 6 jumbo sea scallops (10-20 count), sliced into 18 slices (approx. 1/2 oz. each)
• 18 chervil leaves
• 36 won ton wrappers, 3x3-inch*
• 1 shallot, mjnced
• 1 Tbsp. oil
• 2 portobello mushroom stems, small dice
• 2 Tbsp. dry sherry
• 1/8 tsp. ground white pepper
• 1 1/2 cups whole cream
• 1 Tbsp. butter
• 1 Tbsp. oil
• 5 oz. spinach, cleaned, stemmed
• pinch salt
• 1 clove garlic, small minced
• 2 plum tomatoes, peeled, seeded, small dice
• 3 oz. truffle oil
• 18 chervil leaves

1. Lay out 18 Won Ton wrappers and brush with egg wash. On each wrapper place 1 scallop slice, 1 mozzarella slice and 1 chervil leaf.
2. Cover each of the 18 ravioli with second Won Ton wrapper.
3. Press firmly around each ravioli to seal edges.
4. Cut each ravioli with a 2 1/2-inch cutter to produce a circular ravioli.
5. Place ravioli on a tray, cover with plastic wrap and refrigerate until needed.
6. Add oil to hot pan and add shallot.
7. Cook 1 minute until fragrant; add portabella stems.
8. Cook 2 to 3 minutes until soft.
9. Add sherry; stir until almost dry.
10. Add pepper and cream.
11. Simmer until reduced by one-quarter.
12. Add butter and incorporate.
13. Keep warm.
14. Remove large stems from spinach; tear leaves into approximately 2-inch diameter pieces.
15. Add oil to skillet, add spinach, salt and garlic, Cook until wilted; remove.
16. Keep warm.
17. In a pan large enough to hold all ravioli in one layer; add 1 cup water plus a pinch of slat.
18. Add ravioli; bring to simmer.
19. Cover and cook 3 minutes.
20. Remove ravioli; drain.
21. Meanwhile, warm diced tomatoes in small pan, being careful not to heat to the point of breaking down flesh.
22. In a rapid succession, place an equal amount of spinach in the middle of six warm bowls or plates.
23. Place 3 ravioli around spinach.
24. Ladle equal amounts of sauce around ravioli.
25. Place 1 chervil leaf on each ravioli and equally distribute warm diced tomatoes around each dish.
26. Splash approximately 1/2 oz.
27. truffle oil over ravioli.
28. Serve immediately.

count, chervil, wrappers, shallot, oil, portobello mushroom stems, sherry, ground white pepper, whole cream, butter, oil, spinach, salt, clove garlic, tomatoes, truffle oil, chervil

Taken from www.kraftrecipes.com/recipes/-11104.aspx (may not work)