Sonoma Goat Cheese Ravioli Recipe from California Grill, Contemporary
20 ounces of soft mild goat cheese (such as Montrachet) or part aged goat cheese crumbled
Yield: 6 servings
½ cup seasoned bread crumbs
2 tablespoons prepared basil pesto
2 teaspoons extra virgin olive oil
2 teaspoons garlic puree (see recipe below)
½ teaspoon salt
? teaspoon freshly ground pepper
16 egg roll wrappers
1 large egg
2 tomatoes, seeded and chopped
In a large bowl stir together the goat cheese, bread crumbs, pesto, oil, Garlic Puree, salt, and pepper until well combined.
On work surface lay out 4 egg roll wrappers and brush each with egg-water wash. With a sharp knife mark each wrapper into 4 squares, being careful to not cut all the way through. Place about a tablespoon of the goat cheese mixture in the center of each square. Cover with 4 new wrappers and press edges together.
With a knife cut each double wrapper with filling into 4 squares which will yield 16 ravioli. Press edges together. Repeat with remaining wrappers and filling.
If you are not using the ravioli immediately, sprinkle lightly with cornmeal and store refrigerated between layers of waxed paper.
When ready to serve, cook ravioli in a large pot of boiling salted water for 1-2 minutes. Drain completely and serve with chopped tomatoes.
Heat oven to 400 degrees. Cut off stem and top third of 1 whole garlic head and place on foil; drizzle with ` tablespoon of olive oil. Seal packet tightly and roast at 400 degrees for 1 hour. Carefully open the packet and let garlic cool. Squeeze out the pulp and use in above recipe.