Frank's Recipes! Sour Brie and Caviar Ravioli

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Sour Brie and Caviar Ravioli

Makes 100 small ravioli (canape sized) or 30 nice big ones (2-3 per serving).

2 lb. Brie well aged. Use your favorite.
1/4 cup cream cheese
1/4 cup sour cream
4 oz. red large caviar. The larger the egg, the sweeter.
4 oz. black tiny caviar. The smaller the egg, the more pungent.
red pickled pimentos
fresh spinach leaves.
butter

A word on caviar. All over the world are excellent varieties that compete admirably with the better known types. If you can afford Beluga, good for you. The only criteria I maintain is that all caviar, regardless of color, size, clarity, etc.....should suddenly burst when eaten, crisp and explosive in its sudden addition of flavor to the palate, then disperse quickly. It should not be invasive on the other exotic flavors that go so well with it and it should not ever, mush apart in your mouth. Use what you love best in caviar.

Stir together the cream cheese and sour cream. Warm the creamcheese if necessary.

With the brie at room temperature, work the cheese in a bowl with the backside of a tablespoon until its creamy smooth. This shouldn't take much.

Fold in the cream cheese/sour cream mix. Be sure to fold this in, not stir it. Leave it streaky.

Gently without crushing, fold in the red caviar until evenly mixed.

Stuff your ravioli and refridgerate until they're very firm to the touch. Do not freeze them, it will burst the eggs.

Add 1 tbl sweet unsalted butter to unsalted water for boiling. Unsalted water boils at a higher heat than salted and will cook the ravioli faster so that when served, the filling is just cheese soft, not runny. This may take some practise getting it right, but its worth it.

Arrange on serving platters. Brush with melted butter, top with a tear of spinach leaf then on that put pinch of black caviar eggs and an equal amount of pimento. Present with the skewer of your choice.