Instructions:

Advanced Preparation: Prepare the filling. Drop the spinach leaves into a quart of boiling water. When the spinach wilts, transfer to a colander and rinse under cold water. Using your hands, press all the moisture from the leaves. Mince together the spinach, jicama, green onion, and ginger by hand or in a food processor; scallop pieces should still be fairly large. Transfer to the mixing bowl. Add the chicken, soy sauce, sherry, and pepper. Mix thoroughly, then refrigerate.

Within 5 hours of cooking, assemble the ravioli. Trim the won tons into circles. Place about 2 teaspoons of filling in the center of each won ton. Moisten the edges with water and fold the won tons in half over the filling, being careful not to flatten the filling. Press the edges together, they will be a half-moon shape. Moisten each end of the won tons, then touch the moistened ends together; then should look like little caps. Place on a baking sheet coated generously with cooking oil. Refrigerate, uncovered, until ready to cook.

Set aside the caviar. Place the chili sauce in a blender and puree, then set aside. Mince the chives and set aside. In a small bowl, combine the sauce ingredients.

Last-Minute Cooking: Pour the sauce into a 12-inch skillet. Bring to a vigorous boil over high heat and cook until the sauce thickens enough so the spoon leaves a "path" as the sauce is stirred, about 8 minutes. Turn the heat to very low and keep warm.

Bring 5 quarts of water to a vigorous boil. Add the ravioli and give them a gentle stir. When the ravioli float to the surface (in about 3 minutes) gently tip them into a colander to drain.

Transfer the ravioli to serving plates. Spoon the sauce over the top. Sprinkle on the chopped chives, then decorate each plate with a little caviar and a dot of the chili sauce. Serve at once.

Serves: 4 to 8 as an hors d'oeuvre or first course, or 2 as an entree.

1-556700-133-0 : Typed for you by Karen Mintzias