Goat Cheese Ravioli with Sage and Brown Butter

By ccavaletti

Ingredients

• 3 Tbsp butter (actually, I used more)
• 1/2 onion, minced
• 6 oz fresh goat cheese
• 1 egg
• 1/2 tsp salt
• Freshly ground pepper
• 30 won ton wrappers
• 13 to 15 fresh sage leaves plus 1/2 tsp minced sage
• 1 Tbsp vermouth or dry white wine

Details

Servings 3

Preparation

Step 1

Heat butter in a small skillet over medium heat. Add onion; cook, stirring often, until translucent, about 2 minutes. Remove skillet from heat.

Transfer 2 Tbsp of the onion from the skillet to a medium bowl. Add the goat cheese, egg, salt and pepper. to taste to the bowl; mix well.

Wet one won ton wrapper with cold water with your fingers. Place 1 Tbsp of the cheese mixture on the center of the wrapper; place one sage leaf on top. Cover with another wet won ton wrapper; squeeze out as much air as possible. Press firmly to seal edges. If desired, use a biscuit cutter to cut into rounds. Repeat procedure until all the cheese mixture has been used, making 13 to 15 ravioli.

Heat a large pot of lightly salted water to a boil over high heat. Return the skillet with the remaining onions to the stove top over medium heat. Cook, stirring often, until onion and butter turn light brown, about 5 minutes. Remove skillet from heat; stir in vermouth and the minced sage.

Add 4 to 6 of the ravioli to the boiling water. Cook until they float to the surface, about 3 to 4 minutes. Remove the ravioli from water; drain.

Place in a shallow buttered dish. Repeat with the remaining ravioli. Pour the browned butter and onions over the ravioli; serve hot.

From the Chicago Tribune