Fig And Cheese Ravioli With Pecan Butter Wine Sauce

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Diamond Nuts


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¼ cup cream cheese, softened

2 tablespoons gorgonzola cheese, crumbled

2 tablespoons ricotta cheese

1 ½ tablespoons figs or dried figs, finely chopped

1 teaspoon finely grated romano cheese

1 teaspoon parsley, finely chopped

¼ teaspoon freshly squeezed lemon Juice

⅛ teaspoon freshly ground black pepper

⅛ teaspoon Tabasco sauce

1 tablespoon olive oil

1 shallot, finely chopped

1 to 2 cloves garlic, finely chopped .

1 tablespoon finely chopped sundried tomatoes in oil

1 tablespoon finely chopped prosciutto

½ cup Diamond pecans halves, toasted and finely chopped

1 cup chardonnay wine

4 tablespoons butter

32 wonton skins

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