Fig & Cheese Ravioli With Pecan Butter Wine Sauce

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Diamond Nuts


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¼ cup Cream Cheese, Softened

2 tablespoon Gorgonzola Cheese, crumbled

2 tablespoons Ricotta Cheese

1 ½ tablespoons Figs or Dried Figs, finely chopped

1 teaspoon Fresh Parsley, finely chopped

¼ teaspoon Fresh lemon Juice

1 teaspoon Romano Cheese, finely grated

⅛ teaspoon Ground Black Pepper

Dash of Tabasco Sauce

1 tablespoon Olive Oil

1 Shallot, finely chopped

1-2 Garlic Cloves, finely chopped

1 tablespoon Sundried Tomatoes in Oil, finely chopped

1 tablespoon Prociutto, finely chopped

½ cup Pecans Halves, toasted* and finely chopped

1 cup Chardonnay Wine

4 tablespoons Butter

32 Wonton skins Water for boiling plus to seal

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