These delicious raviolis are a favorite at the Montclair Bistro. They may be served as an appetizer course, an entrée or a component of an appetizer or entrée.

Makes 24 raviolis.

FILLING
1 egg yolk
1 cup duck meat, boiled, diced medium
1 cup onion, yellow, diced fine
½ teaspoon fresh thyme
½ cup Cabernet demi mock essence
¾ cup panko
2 tablespoons flour
1 egg egg wash

PREP
In a medium bowl, combine all ingredients for the filling. Mix with a wooden spoon or by hand until the mass holds together well.

Lay 24 won ton wrappers flat on a cutting board and brush liberally with egg wash.

Using a melon baller or small scoop, place a ½ ounce ball of the filling in the center of each won ton wrapper, cover with another won ton wrapper and seal the edges.

The raviolis may be cooked immediately or held in the freezer.

COOK
Bring 1.5 gallons of water to a boil in a large sauce pan, braising pan or stock pot and add 2 teaspoons salt.

Boil the raviolis, 8 at the time, for 3 minutes or until the won ton wrappers are el dente and then plunge the cooked raviolis into an ice bath to stop the cooking.

When raviolis are completely cooled, transfer them to a shallow pan and drizzle with olive oil cover and refrigerate until needed.

To serve, warm in 350F oven for 10 minutes or sauté the raviolis in olive oil and butter.