Goat-Cheese "Ravioli" with Parsley Sauce
- Comments()
- Prep Time 30 minutes
- Total Time 30 minutes
- Yield Serves 2
Ingredients
- 3 ounces fresh goat cheese
- 1/4 cup part-skim ricotta cheese
- 1 small garlic clove, crushed through a garlic press
- Pinch of ground nutmeg
- Coarse salt and ground pepper
- 12 square wonton wrappers (3 1/2 inch)
- Parsley Sauce
Directions
-
In a small bowl, use a fork to mash together goat cheese, ricotta, garlic, and nutmeg until smooth; season with salt and pepper, and stir to combine.
-
Assemble ravioli: Arrange 6 wrappers on a work surface, keeping remaining wrappers covered with a damp paper towel. Spoon 1 level tablespoon filling in the center of each wrapper. With a fingertip, wet edges of wrappers with water. Fold a corner of each wrapper over filling to form a triangle, and press edges to seal. Flatten area around filling to eliminate air pockets. Repeat with remaining wrappers and filling. Place on a baking sheet with parchment paper. (If making ahead, cover ravioli with plastic wrap; refrigerate up to 1 day. Or freeze on sheet for 1 hour, then transfer ravioli to a large resealable freezer bag; freeze up to 1 month.)
-
Bring a large pot of salted water to a boil; reduce to a bare simmer. Drop ravioli into water, one at a time, stirring them gently to prevent sticking. Cook until al dente, 5 to 7 minutes. (Cooking time is the same for frozen ravioli.)
-
Using a slotted spoon, transfer ravioli to a paper-towel-lined baking sheet, and arrange in a single layer to drain briefly. Divide between two plates; drizzle with parsley sauce, and serve immediately.
Cook's Note
Freeze on sheet for 1 hour, then transfer ravioli to a large resealable freezer bag; freeze up to 1 month. Cooking time is the same for frozen ravioli.
This dish was so delicious I could have eaten all 12 myself!!! They are so light a fluffy and just melt in your mouth. I did make the parsley sauce with a sqeeze of 1/2 meyer lemon juice to add a little zip and on my serving dish a drizzle of melted butter. FANTASTIC. I would recommend this recipe to all levels of foodies. 5 stars in my book. I can't wait to make this for my vegetarian D-I-L.
These were fantastic. I made them up the day before and then boiled them while we had guests over, so they were really quick. I drizzled them with olive oil infused with rosemary and garlic because I forgot to get parsley at the store. I will definitely make these again and again.
I loved this dish! I used sundried tomato goat cheese and served the parsley sauce with toasted pine nuts. The only thing is that the wontons stick together very easily once they are dried. I would recommend drizzling some olive oil over them while they are in their last 30 seconds of cooking. Then they will be more slippery when they come out.
This was delicious even if you are not a goat cheese lover...I would recommend doubling the recipe, as it only makes 12.
Would make a good appetizer to a dinner party. Try some other fillings.