Categories: Pasta
Ingredients
- Ravioli
- 1 pound soft mild goat cheese, crumbled
- 5 1/2 ounces aged goat cheese, crumbled
- 1/2 cup seasoned bread crumbs
- 2 tablespoons store-bought basil pesto
- 2 teaspoons extra-virgin olive oil
- 2 teaspoons roasted garlic puree (recipe follows)
- 1/2 teaspoon salt, or to taste
- 1?8 teaspoon freshly ground pepper, or to taste
- 16 egg roll wrappers
- 1 large egg and 1 tablespoon water for egg wash
- Clear Tomato Broth, optional (recipe follows)
- Tomato Broth
- 15 whole vine-ripened tomatoes
- 1 teaspoon salt
- Garlic Puree
- Makes 2 tablespoons
- 1 whole head garlic
- 1 tablespoon olive oil
Directions
- Ravioli
- In a large bowl, stir together the fresh goat cheese, aged goat cheese, bread crumbs, pesto, olive oil, roasted garlic purée, salt, and pepper until well combined.
- On a work surface, lay out 8 egg roll wrappers and brush each with the egg wash.
- With a sharp knife , mark each wrapper into 4 squares, taking care not to cut all of the way through.
- Place about 1 tablespoon of the goat cheese mixture in the center of each square. Cover with the 8 remaining egg roll wrappers and press the edges together.
- With a knife, cut each double wrapper with filling into 4 squares, to yield 32 squares of filled ravioli.
- Press the edges together. (If you are not using the ravioli immediately, sprinkle them lightly with cornmeal, and store refrigerated between layers of waxed paper).
- When ready to serve, cook the ravioli in a large pot of boiling salted water for 1 to 2 minutes.
- Drain completely.
- Serve with Clear Tomato Broth or chopped seeded ripe tomatoes.
- Tomato Broth
- In a blender, in batches, coarsely chop the tomatoes with the salt.
- Place the chopped tomatoes in a large sieve lined with a double layer of damp cheesecloth, set it over a bowl, and let the mixture drain in the refrigerator for 24 hours to collect the liquid.
- Discard the tomato pulp and reserve the liquid.
- Garlic Puree
- Preheat oven to 400 degrees F.
- Cut off the stem and top third of 1 whole garlic head.
- Place the garlic on a sheet of heavy-duty aluminum foil and drizzle with olive oil.
- Wrap the garlic with foil, seal the edges tightly and roast for 1 hour.
- Remove the package from the oven, open carefully, and let the garlic cool slightly.
- Scrape or squeeze the pulp from the garlic cloves.