Gran Canaria® Toasted Ravioli

Instructions

Creamy Pesto Sauce:

1. Combine the pesto, sour cream and lemon juice in a bowl. Season with salt and pepper to taste. Cover and refrigerate until serving.

Roasted Tomato Sauce:

1. Heat oven to 400°F.
2. Place tomatoes and garlic on a parchment-lined 15 x 10-inch baking pan. Sprinkle with oregano and thyme. Drizzle with 1 tablespoon olive oil; toss to coat. Bake for 25-30 minutes or until tomatoes are slightly charred on the edges. Cool slightly.
3. Process tomato mixture and remaining olive oil in a food processor or with an immersion blender until smooth. Transfer sauce to a serving bowl. Keep warm.

Toasted Ravioli:

1. Place a greased wire rack on an aluminum foil-lined rimmed baking sheet.
2. Combine the 1 1/2 cups Gran Canaria®, asiago cheese and 1 egg in a bowl.
3. Keep wonton wrappers covered with plastic wrap and a damp towel. Place heaping teaspoonful cheese filling onto half of one wrapper. Moisten edges with water. Fold wrapper in half over filling; press edges tightly to seal. Repeat step with remaining wrappers and filling.
4. Lightly beat remaining eggs in a large, shallow bowl. Place bread crumbs in another large, shallow bowl. Dip ravioli into eggs; then coat with bread crumbs, shaking off any extra coating. Place ravioli on rack. Bake for 10-15 minutes or until golden brown. Sprinkle with remaining Gran Canaria®. Serve warm with sauces.