8 oz Ravioli Squares (or Won Ton wrappers, if you prefer)
4 oz California Dates, pitted
1 pinch Ground Cardamom
1 pinch Ground Cinnamon
1/4 cup Red Bell Pepers, julienne sliced
1/2 cup Walnuts, toasted
1/4 cup Olive Oil
1/2 Tbsp Parmesan cheese, grated
Walnut Sauce (recipe follows)
Puree dates and spices in food processor until smooth. Lay one pasta sheet on a lightly floured cutting board. Starting in the upper right corner of the sheet, place a generous 1/2 tsp of the date mixture in the center of a 2 inch square section of the pasta. Continue placing the date mixture on the sheet until the pasta sheet is filled.
Lightly brush water on the outer edges of the pasta and between the dabs of date mixture. Lay a second sheet of pasta over the first sheet and press firmly along the edges of the pasta sheets and between the date filling. Cut the pasta into two inch squares.
If you use the Won Ton wrappers, you will need 36 of them. Place the date mixture to one side of each wrapper, lightly brush all of the edges with water, fold the wrapper in half and seal each tightly along the edges.
Cook in boiling, salted water until just tender, about 4 minutes. Serve at room temerature drizzled with Walnut Sauce. Garnish each serving with 1 Tbsp of red bell pepper and a mint sprig.
Combine walnuts with olive oil and parmesan cheese in a food processor. Pulse until walnuts are finely chopped. Drizzle over Ravioli.
Per Serving: 321 Calories, Protein 6g, Carbohydrates 37g, Dietary Fiber 2g, Saturated Fat 2g, Cholesterol 28mg, Sodium 21mg