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Under 30 Minutes

Under 30 Minutes

Goat-Cheese "Ravioli" with Parsley Sauce

Your special someone will appreciate these ingenious ravioli (no pasta-making experience required). Store them in the freezer up to a month in advance.

  • prep: 30 mins
    total time: 30 mins
  • servings: 2

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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

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.

Directions

  1. Step 1

    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.

  2. Step 2

    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.)

  3. Step 3

    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.)

  4. Step 4

    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.

Source
Everyday Food, January 2008

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Reviews (5)

  • 8 Mar, 2011

    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.

  • 26 Feb, 2009

    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.

  • 9 Feb, 2009

    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.

  • 2 Sep, 2008

    This was delicious even if you are not a goat cheese lover...I would recommend doubling the recipe, as it only makes 12.

  • 13 Feb, 2008

    Would make a good appetizer to a dinner party. Try some other fillings.