The muscat grapes in this pasta dish cuts through the richness of the cheese.
1 cup diced cooked potato (Potatoes & Things, Stalls 27-28, A Shed)
125 grams soft blue cheese, diced (The Epicurean, Shop 14-16, Dairy Hall)
ravioli sheets (The Traditional Pasta Shop, Shop 3-4, Dairy Hall)
2 tbsp butter (Curds and Whey, Shop 12-13, Dairy Hall)
¼ cup sweet wine, such as muscatel or tokay (Swords Wines, Shop 47 Dairy Hall)
¼ cup chicken stock (Corner Chicken Shop, 87-89 Dairy Hall)
1 cup muscat grapes, halved (Garden Organics
salt flakes, cracked black pepper (Green Valley Spices, Stalls 36-40, B Shed)
Use a stick blender to combine the potato and blue cheese. Season to taste.
Spoon a teaspoonful of the blue cheese mixture into the centre of each wonton wrapper. Brush the edges of the wrappers with water, and fold into a triangle. Press down around the filling to remove any air bubbles, and seal by pressing firmly on the edges.
Cook ravioli in boiling, salted water for 2-3 minutes (they will float to the surface when they are ready). Drain.
Heat butter in a frypan and brown the ravioli for a couple of minutes on both sides. Remove the ravioli, and deglaze the pan with the sweet wine and chicken stock. Add the grapes and cook for a further minute. Return ravioli to the pan and warm through.