Goat Cheese Ravioli With Garlic Tomato Sauce Recipe
Ingredients
| 3/4 pound mild creamy goat cheese, such as Montrachet, at room temperature | ||
| Ricotta | 3 Tablespoon (For the filling) | |
| Prosciutto | 1/3 Cup (16 tbs), finely chopped (For the filling) | |
| Basil | 1/4 Cup (16 tbs), finely chopped (For the filling) | |
| Lemon zest | 1/2 Teaspoon, grated (For the filling) | |
| 1 large egg, beaten lightly | ||
| 3 large garlic cloves, sliced thin | ||
| Olive oil | 1/4 Cup (16 tbs) (For the sauce) | |
| Plum tomatoes | 1 Ounce, drained (For the sauce) | |
| Thyme | 1 1/2 Teaspoon (For the sauce) | |
| 60 won ton wrappers (available at Oriental markets and many supermarkets), thawed if frozen | ||
| 6 fresh basil sprigs for garnish if desired | ||
Directions
Make the filling: In a bowl stir together well the goat cheese, the ricotta, the prosciutto, the basil, the zest, the egg, and salt and pepper to taste and chill the filling, covered, for 1 hour, or until it is cold.
Make the sauce: In a heavy skillet cook the garlic in the oil over moderately low heat, stirring, until it just begins to turn pale golden and discard it with a slotted spoon.
Add the tomatoes, bring the mixture to a boil, and boil it over moderately high heat, stirring, for 10 minutes, or until it is thick.
Stir in the thyme and salt and pepper to taste and keep the sauce warm, covered, while preparing the ravioli.
Prepare the won ton ravioli and arrange 5 of them on each of 6 heated plates.
Spoon the sauce over the ravioli and garnish each serving with a basil sprig.
Make the sauce: In a heavy skillet cook the garlic in the oil over moderately low heat, stirring, until it just begins to turn pale golden and discard it with a slotted spoon.
Add the tomatoes, bring the mixture to a boil, and boil it over moderately high heat, stirring, for 10 minutes, or until it is thick.
Stir in the thyme and salt and pepper to taste and keep the sauce warm, covered, while preparing the ravioli.
Prepare the won ton ravioli and arrange 5 of them on each of 6 heated plates.
Spoon the sauce over the ravioli and garnish each serving with a basil sprig.
Chef
