nutritional information

Per Serving:

  • Calories: 480
  • Protein: 23 g
  • Total Fat: 20 g
  • Saturated Fat: 12 g
  • Carbohydrates: 51 g
  • Cholesterol: 100 mg
  • Sodium: 910 mg
  • Fiber: 2 g

Ravioli with Herbed Goat Cheese Filling

Ravioli with Herbed Goat Cheese Filling

6 SERVINGS

Homemade ravioli are always a special treat. And, if you use wonton wrappers rather than homemade pasta, they require very little preparation. Here, ravioli are filled with tangy goat cheese that is seasoned with a generous quantity of fresh herbs and enhanced with your choice of either a fragrant broth or a light tomato sauce.
  • 10 oz. creamy goat cheese
  • 1 large egg or equivalent egg substitute
  • ⅓ cup plus 1 Tbs. chopped fresh chives
  • ¼ cup chopped fresh flat-leaf parsley
  • 2 tsp. chopped fresh savory or thyme
  • 1 clove garlic, minced
  • ½ oz. wonton wrappers
  • 2 tsp. butter
  • 1 recipe Vegetable and Herb Broth or Fresh Tomato Sauce with Thyme
  • ¼ cup freshly grated Parmesan cheese
  1. In medium bowl, beat goat cheese with electric mixer. Add egg and beat until smooth and creamy. (Alternatively, blend goat cheese and egg in food processor, then transfer to medium bowl.) Add 1/3 cup chives, parsley, savory, garlic, and salt and pepper to taste; mix thoroughly with a rubber spatula.
  2. Bring large, wide pot of lightly salted water to a boil.
  3. Lay about 12 wonton wrappers on clean work surface. Using pastry brush, moisten edges with water. Place a heaping teaspoonful of goat-cheese filling in center of each wrapper. Top each with another wonton wrapper, pressing down gently on filling to flatten slightly. Press wontons togetheraround mounds of filling. Using a 2-inch serrated round cutter, cut out circles, discarding trimmings. Set ravioli on a baking sheet. Repeat with remaining wontons and filling. (Ravioli can be prepared ahead; cover and refrigerate for up to 1 day.)
  4. In large skillet, bring Vegetable and Herb Broth or Fresh Tomato Sauce with Thyme to a simmer over medium heat. Reduce heat to low. Stir in butter and keep sauce warm. Drop half of ravioli into boiling water. Cook until ravioli are tender and float to the surface, about 2 minutes. With slotted spoon, transfer ravioli to topping in skillet. Repeat with remaining ravioli.
  5. Divide ravioli and topping among warm deep pasta plates. Sprinkle with remaining 1 Tbs. chives and Parmesan cheese, if desired. Serve immediately.
May 2002

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comments

Xo

Emily - 2013-03-28 01:54:33

Also, regarding the sauce for the ravioli, I double the tomatoes and I use plum tomatoes, fresh, of course.

Margaret - 2013-03-11 23:48:44

Delicious dish, especially paired with the recommended tomato sauce. I mix the goat cheese filling by hand; gets soupy if you use a mixer/blender. My picky eater loves this recipe and whenever I ask "what would you like for dinner?" this is what my son requests. Be sure to give yourself enough time to assemble the ravioli; it is time consuming but worth it. You can do it a day in advance. Yum.

Margaret - 2013-03-11 23:46:43

I used about 5oz of goat cheese, added Parmesan, mozzarella and tomatoes and mushrooms. Amazing! Very light and airy!

Tina - 2009-10-17 16:31:36