Goat Cheese and Porcini Ravioli
Making ravioli with purchased wonton wrappers is a cross-cultural miracle and saves the effort of hand-making whole sheets of fresh pasta dough. Using a biscuit cutter, cut the ravioli into decorative scalloped rounds, or leave them in their original square shape. Alternatively, you may use one wonton wrapper per ravioli…
Heading out the door? Read this article on the new Outside+ app available now on iOS devices for members! Download the app.
Making ravioli with purchased wonton wrappers is a cross-cultural miracle and saves the effort of hand-making whole sheets of fresh pasta dough. Using a biscuit cutter, cut the ravioli into decorative scalloped rounds, or leave them in their original square shape. Alternatively, you may use one wonton wrapper per ravioli and fold edges over the wrapper, making trianglesthough you will have leftover wrappers. If you cannot find fresh porcini mushrooms, substitute its cremini cousins. Serve ravioli with a garden-fresh green salad.
- 1 Tbs. extra virgin olive oil, plus 2 Tbs. or more for drizzling
- 1/2 lb. fresh porcini mushrooms, finely chopped
- 5 1/2 oz. goat cheese, at room temperature, if possible
- 1 (12 oz.) pkg. square wonton wrappers
1. For filling, heat skillet over medium heat and add 1 tablespoon olive oil. Reduce heat to medium-low and cook porcini slowly, stirring occasionally, for 20 to 30 minutes, or until 1/3 cup very soft mushrooms remain. Season with salt and pepper. Remove from heat and place in bowl.
2. Working over mushroom bowl, crumble goat cheese onto mushrooms and mix to form paste.
3. Spread clean towel on flat work surface to create shaped ravioli. Have a damp cloth nearby to cover unused wonton wrappers, to keep them damp and pliable. Place 2 wonton wrappers on flat surface. Place 1 teaspoon filling in center of 1 skin. Brush edges with water, making a wide border, and place another skin on top, matching edge to edge. To press out air, press fingertips on top wrapper, shaping around filling and moving toward edges, tamping out any air pockets. Press edges to seal. If cutting ravioli with biscuit cutter, avoid cutting off “glued” edges. Place finished ravioli on cloth and prevent them from touching. Continue with all filling and skins.
4. To cook, heat 8 quarts water over high heat, adding pinch salt when boiling. Add ravioli one at a time. When ravioli float to surface and are translucent, scoop out with some pasta water and place in bowl. Continue until all are cooked. Drizzle drained ravioli with olive oil or melted butter and serve immediately.
Porcini mushrooms have a very distinctive flavor, so the accompanying wine should highlight it. Choose one with forward fruit and not too much oak. Try Robert Sinskey Vineyards Aries California Pinot Noir.
- Calories 620
- Carbohydrate Content 69 g
- Cholesterol Content 35 mg
- Fat Content 26 g
- Fiber Content 4 g
- Protein Content 24 g
- Saturated Fat Content 10 g
- Sodium Content 870 mg
- Sugar Content 0 g