Sonoma Goat Cheese Ravioli
(from Asaka’s recipe box)
Source: From the California Grill, Contemporary Resort
Prep time: 20 minutes
Cook time: 2 minutes
Serves 6 people
Categories: WDW
Ingredients
- 20 ounces of soft mild goat cheese (such as Montrachet) or part aged goat cheese crumbled
- 1/2 cup seasoned bread crumbs
- 2 tablespoons prepared basil pesto
- 2 teaspoons extra virgin olive oil
- 2 teaspoons garlic puree (see recipe below)
- 1/2 teaspoon salt
- ? teaspoon freshly ground pepper
- 16 egg roll wrappers
- 1 large egg
- 2 tomatoes, seeded and chopped
Directions
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In a large bowl stir together the goat cheese, bread crumbs, pesto, oil, Garlic Puree, salt, and pepper until well combined.
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On work surface lay out 4 egg roll wrappers and brush each with egg-water wash. With a sharp knife mark each wrapper into 4 squares, being careful to not cut all the way through. Place about a tablespoon of the goat cheese mixture in the center of each square. Cover with 4 new wrappers and press edges together.
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With a knife cut each double wrapper with filling into 4 squares which will yield 16 ravioli. Press edges together. Repeat with remaining wrappers and filling.
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If you are not using the ravioli immediately, sprinkle lightly with cornmeal and store refrigerated between layers of waxed paper.
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When ready to serve, cook ravioli in a large pot of boiling salted water for 1-2 minutes. Drain completely and serve with chopped tomatoes.