Ingredients

1 1/2 cups coarsely chopped seedless grapes
1/2 cup ricotta cheese
3 ounces blue cheese, crumbled
1/4 cup finely chopped walnuts
1 tablespoon dry sherry
1/2 teaspoon dried thyme, crushed
1/4 teaspoon freshly ground pepper
1 package (14 ounces) prepared won ton wrappers
Creamy Basil Sauce (recipe follows)
Coarsely chopped walnuts, toasted
6 to 8 small grape clusters
6 to 8 fresh basil sprigs

Drain chopped grapes while assembling remaining filling ingredients.
Combine cheeses, walnuts, sherry, thyme and pepper; mix well. Gently stir in grapes.
Place 4 to 6 won ton wrappers on a board or waxed paper. Place 2 to 3 teaspoons filling in center of each. Moisten edges and place a wrapper over each, keeping the edges lined up. Press edges to seal; crimp with fork, if desired. Repeat with remaining wrappers and filling.
Cook in boiling salted water until ravioli float. Drain well.
Serve 3 ravioli per portion; top with Creamy Basil Sauce. Sprinkle toasted walnuts over sauce. Garnish each plate with grape cluster and fresh basil sprig. Makes 6 to 8 servings.
Grape Ravioli Saute: Cook ravioli in salted, boiling water 30 to 45 seconds; drain well. Saute on both sides until lightly browned. Serve as above.

CREAMY BASIL SAUCE

1 tablespoon butter
2 tablespoons flour
1/2 cup milk
1/2 cup chicken stock
1/4 cup chopped fresh basil
2 tablespoons dry white wine (optional)
1/4 teaspoon salt
1/2 teaspoon dried thyme, crushed
1/8 teaspoon freshly ground pepper

Directions

Melt butter in small saucepan. Stir in flour to form a paste.

Gradually stir in milk and chicken stock; cook and stir until mixture begins to bubble.

Stir in basil, wine, salt, thyme and pepper. Makes about 1 cup.

Nutritional information per serving, including basil sauce: 355.8 cal., 13 g pro., 11 g fat, 51.4 g carbo., 25.8 g chol., 770.7 mg sodium.