Raviolis
5 ounces Gorgonzola cheese
5 ounces ricotta cheese
1 egg yolk
3/4 cup finely chopped, toasted California walnuts
1 lightly beaten egg
60 won ton wrappers (square or round)
SAUCE
1 cup canned, roasted red peppers, drained
3 tablespoons butter
3 tablespoons all-purpose flour
2 large garlic cloves, minced
1 3/4 cup 2% milk
1/4 cup dry white wine
1/2‑teaspoon salt
1/4‑teaspoon black pepper
1/2 cup grated Parmesan cheese (plus more for finishing)
Directions
1. MAKE THE FILLING: Combine the Gorgonzola and ricotta cheese with the egg yolk in a food processor fitted with a metal blade. Blend until smooth.
2. Add walnuts and process in on/off spurts just until blended.
3. Scrape filling into a large bowl and set aside while you make the sauce.
4. MAKE THE SAUCE: Puree the roasted red peppers in the food processor until smooth. Set aside.
5. Melt the butter in a medium saucepan over moderate heat. Add flour and garlic and cook, whisking constantly, for about 1 minute.
6. Add milk and whisk until smooth.
7. Bring to a boil, whisking frequently, then blend in wine and red pepper puree.
8. Reduce heat and simmer for about 5 minutes, stirring frequently. Stir in cheese, and then season with salt and pepper. Set aside.
9. Lay out 30 won ton wrappers. Drop a good-sized dollop of filling onto the center of each wonton. Using your finger or a small pastry brush and outline all 4 sides of each wonton with some of the lightly beaten egg. Top each wonton with another, sealing the edges as you go. Set aside in the refrigerator until ready to use.
10. Bring a large pot of salted water to a low boil. Drop each ravioli separately into the water. Work in batches if necessary to avoid crowding the pot. The ravioli are ready once they float to the surface.
11. Carefully remove each ravioli and set aside.
12. Re-heat the sauce and add some to the bottom of each pasta bowl. Top with 4–5 raviolis and a sprinkling of Parmesan cheese. Serve.