Artichoke Heart and Brin D'amour Ravioli with Three-Pepper Sauce


  • 1/4 pound brin d'amour (Corsican sheep's milk cheese, available at specialty foods shops), herbed coating discarded and the cheese grated (about 1/3 cup)
  • 2 tablespoons soft mild goat cheese, such as Montrachet
  • 1/4 cup finely chopped drained marinated artichoke hearts

  • For the sauce
    • 3 small red, yellow, or orange bell peppers, cut into julienne strips
    • 1 tablespoon olive oil
    • 1 garlic clove, chopped
    • 1/2 cup chicken broth

    • 12 won ton wrappers (available at Oriental markets and many supermarkets), thawed if frozen


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