You are here

Goat Cheese Ravioli With Garlic Tomato Sauce

  Mild creamy goat cheese 3⁄4 Pound (Such As Montrachet, At Room Temperature)
  Ricotta 3 Tablespoon
  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.

Recipe Summary

Difficulty Level: 

Rate It

Your rating: None
Average: 4.3 (16 votes)
Goat Cheese Ravioli With Garlic Tomato Sauce Recipe