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Goat-Cheese "Ravioli" with Parsley Sauce

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

Source: Everyday Food, January/February 2008
Total Time Prep Servings



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How would you rate this recipe?
  • Patsinc
    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.
  • tonyadusold
    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.
  • Anticiplate
    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.
  • Mandee_Lynch
    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.
  • MS12072194
    13 FEB, 2008
    Would make a good appetizer to a dinner party. Try some other fillings.

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