Goat Cheese Ravioli With Garlic Tomato Sauce
|Mild creamy goat cheese||3⁄4 Pound (Such As Montrachet, At Room Temperature)|
|Finely chopped prosciutto||1⁄3 Cup (5.33 tbs)|
|Finely chopped fresh basil||1⁄4 Cup (4 tbs)|
|Grated lemon zest||1⁄2 Teaspoon (Freshly Grated)|
|Egg||1 Large, beaten lightly|
|Garlic cloves||3 Large, sliced thin|
|Garlic||3 Clove (15 gm), sliced|
|Olive oil||1⁄4 Cup (4 tbs)|
|Canned plum tomatoes||28 Ounce, drained and chopped fine (1 Can)|
|Fresh thyme||1 1⁄2 Teaspoon|
|Wonton wrappers||60 , thawed if frozen (Available At Oriental Markets And Many Supermarkets)|
|Fresh basil sprig||6 (For Garnish If Desired)|
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.