Recipe

Step 1: Slice cheddar and cambozola into 1-1/4″ squares, about 1/4″ thick. The cambozola will be soft, but try to cut it to size. Cut 12 squares from each of the cheeses for a total of 24 squares.

Step 2: Peel and core the apple. Cut into 1/8″ thick slices and chop slices into 1/4″ pieces.

Step 3: Set 24 wonton wrappers aside. Place another 24 wrappers in rows on work surface. On 12 wrappers, centre a piece of cheddar and three or four pieces of apple. Repeat with the other 12 wrappers using cambozola and apple. Be careful not to overfill.

Step 4: Dip a pastry brush into milk and paint a 1/2″ border around edges of each filled wrapper. Using the 24 wrappers you set aside, place one on top of each filled wrapper matching corners and edges as much as possible. Press edges of top and bottom wrappers together to create a large “ravioli”. The milk acts as a “glue” to stick the wrappers together.

Step 5: In a heavy saucepan, over high heat, heat 3/4″ vegetable oil until it ripples slightly, but is not smoking. To check oil temperature, fry a single wrapper. The oil is hot enough when the wrapper surfaces with little bubbles and turns golden within five seconds.

Step 6: Use a slotted metal spoon or fry basket to fry filled ravioli one or two at a time (they cook very quickly). Fry ravioli about five seconds on first side, turn and fry three or four seconds on second side. Remove from oil at once. Drain on paper towels. Repeat for all ravioli. Top up oil when necessary. Be sure to keep the cheddar and cambozola ravioli separate.

Step 7: While cambozola ravioli are warm, sprinkle with Parmesan cheese. Serve with plum sauce if desired.