Cheese and walnuts have a sweet surprise - grapes - packed up with them in these savory Grape Ravioli.

The result is a sophisticated but simple dish: an offbeat blend of cheeses with nuts and fruit, served with an herby basil sauce, topped with toasted nuts.You can make your own ravioli, the classic stuffed pasta, without starting from scratch. Won ton wrappers, available from the supermarket freezer, can serve as ready-made ravioli dough. They're already cut into squares; all you do is stuff them and cook in salted, boiling water.

Be careful not to overstuff them: bulging ravioli can be difficult to seal and may burst during cooking.

Instructions for an alternative way of cooking the ravioli, Grape Ravioli Saute, follow the basic recipe.


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.


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

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.

Recipe from California Table Grape Commission.