Wednesday, August 1, 2012

Easy Goat Cheese Ravioli with Parsley Sauce

These ravioli are ridiculously easy to make and perfect for summer cooking. Light and full of flavor, yet without making the pasta! HOW is that POSSIBLE? With wonton wrappers, silly! After all, the Chinese invented pasta. It may not be semolina pasta, but the wrappers work in a pinch.

The ravioli are stuffed with a yummy concoction of goat cheese, and ricotta, and topped with a super easy parsley sauce. On the side, you can make a quick saute of chard with lemon and oil. Honestly....I am craving it as I'm writing this. SO tasty!!!!

Here's how to do it~

Ravioli Ingredients:
3 oz. goat cheese
1/4 C ricotta (I used my home made which is as easy as boiling water and the taste is creamier than anything you'll ever buy in the store - the recipe is here on my blog!)
1 small garlic clove, crushed through a press or FINELY minced
a pinch of freshly ground nutmeg
zest of 1/2 lemon
salt and pepper
wonton wrappers (3 1/2 inch)

1. In a small bowl, mash the goat cheese, ricotta, garlic, nutmeg and lemon zest with a fork. Season with salt and pepper (always use kosher and fresh ground)

2. Assemble the ravioli by preparing a baking sheet with parchment paper and then placing 6 wrappers at a time (not rappers.....that's a whole 'nother thing altogether) on the sheet. Spoon about a tsp of the filling in the center of each wrapper.  With your fingertip, dampen the edges of the wrappers with water.  

Fold a corner of each wrapper over to form a triangle; press the edges together to seal, eliminating as much air as possible.  Repeat until the filling is gone (you may have wrappers left over).

(Ravioli may be made ahead of time by covering with plastic wrap and refrigerated for up to one day. Or freeze on the baking sheet for 1 hour, then transfer the beauties into a baggie and freeze for up to one month).

3. Bring a large pot of generously salted water to a boil; reduce to a gentle simmer. Drop ravioli into the water, one by one, stirring them GENTLY to prevent sticking. Cook until al dente, about 5-7 minutes. (Cooking time is the same for frozen ravioli).

4. Using a slotted spoon (I used a fish spatula ....but a slotted spoon would be better) drain each ravioli as much as possible and transfer to serving plate. (The recipe calls to put the ravioli on a paper-towel lined baking sheet to drain, but mine I dont' recommend that!).

By the way, here's what happens to a ravioli when there's too much air inside - it explodes in the water. Icky and worthless.  wah.

5. Drizzle with Parsley sauce and some grated Parmesan and serve immediately!

Ingredients for Parsley Sauce:
2 TBL finely chopped parsley
2 TBL Olive oil 
1 TBL grated Parmesan (always use fresh - NEVER from the can!!)
1 tsp water
salt and pepper

Mix all of the above in a bowl.   (Did I say, EASY?!!)

Swiss Chard on the side~

1 TBL olive oil
1 bunch Swiss Chard (also known as red chard), leaves torn into bite-sized pieces and stems cut into pieces (the stems can be tough so if you dont' like them....don't eat them!)
salt and pepper
2-3 tsp fresh lemon juice

1. In a large skillet, heat oil over medium. Add the chard and toss until tender for about 4-6 minutes. If all the chard won't fit at first, just add the rest when the first addition reduces down (it's like Spinach - it cooks way down). Season with salt and pepper. Cook for about 4 minutes more. 

2. Drain and discard any liquid from pan; add the lemon juice and serve immediately.


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