Ingredients

  • 1
    cup
  • 1
    tbsp
    butter
  • 14
    cups
    chopped walnuts
  • 2 12
    cups
    water
  • 2
    tsp
    vegetable bouillon crystals (or 2 cubes)
  • 1
    tbsp
    finely minced parsley
  • 2
    tbsp
    minced green onion
  • 12
    tsp
    dried Italian herbs
  • 1
    clove garlic
  • 48
    refrigerated wonton wrappers (a 12 oz. pkg. contains 50)
  • egg wash (1 egg yolk & 1 tbsp. water)
  • 8
    cups
    salted water
  • Sauce:
  • 2
    tbsp
    butter
  • 1
    cups
    whipping cream
  • 4
    oz
    cream cheese
  • 1
    oz
    crumbled blue cheese
  • Garnish:
  • 2
    tbsp
    finely slice green onions
  • 1
    tbsp
    minced sweet red pepper or pimento for color (optional)

Nutrition Facts

Serving Size: 1/6 recipe
Serves: 6
Amount Per Serving
Calories: 620
% Daily Value*
Total Fat: 33g 42%
Saturated Fat: 18g
Cholesterol: 130mg 43%
Total Carbohydrate: 66g 24%
Dietary Fiber: 4g 14%
Sugars: 5g 10%
Protein: 14g 28%

Instructions

  1. In 2 quart saucepan with lid, melt butter over medium-low heat. Stir walnuts into butter, cooking until nuts are lightly toasted. Remove nuts with a slotted spoon and set aside. Add Black Japonica™, water, bouillon crystals, parsley, onion, herbs and garlic to saucepan. Bring mixture to a full boil over high heat. Stir, cover, and reduce heat to medium-low. Simmer 45 to 50 minutes until grains "bloom" and water is absorbed. Stir in reserved toasted walnuts. (Mixture may be made ahead and refrigerated at this point, but does not need to be. The warm rice may be used.) Remove from heat and allow to sit 15 minutes as you prepare wonton wrappers.
  2. Bring salted water to a full boil in a large kettle or stockpot. Lay wonton wrappers on the counter and brush each with egg wash. Place a heaping tablespoonful of rice mixture in the centers of half the wonton wrappers. Cover with another wrapper, pressing edges together well to seal, forcing out as much air as possible. Slide ravioli into boiling water, a few at a time to maintain boil. Cook 3 minutes, remove and drain. Keep warm.
  3. To make sauce: Melt butter in a medium saucepan or skillet. Stir in whipping cream, cream cheese and blue cheese, simmering over low heat until cheese is melted.
  4. To serve: Place ravioli on serving plates, spooning cream sauce over and around them. Sprinkle with sliced green onion, parsley, and a little minced sweet red pepper for color if desired.

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Product Lundberg Black Japonica™ Rice
Diet Vegetarian
Dish Entrees
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