Sonoma Goat Cheese Ravioli (California Grill) Version 2

By ArmySister

From the California Grill, Contemporary Resort, Walt Disney World

Ingredients

• Clear tomato broth (see note):
• 1 lb. soft, mild goat cheese, such as Montrachet, crumbled
• 5 1/2 oz. aged goat cheese, crumbled
• 1/2 cup seasoned bread crumbs
• 2 Tblsp each: basil pesto and extra-virgin olive oil
• 2 tsp roasted garlic puree (see note)
• 1/2 tsp salt, or to taste
• 1/8 tsp freshly ground pepper, or to taste
• 16 large egg roll wrappers
• 1 large egg beaten with 1 Tblsp. water for egg wash
• 14 whole, vine-ripened tomatoes
• 1 tsp salt

Details

Servings 4

Preparation

Step 1

1. For the broth, in a blender, in batches, coarsely chop tomatoes with salt. Place chopped tomatoes in a large sieve lined with a double layer of damp cheesecloth. Set sieve over a bowl. Let mixture drain in the refrigerator for 24 hours to collect the liquid. Discard tomato pulp and reserve the liquid. You should have about 4 cups.
2. In a large bowl, stir fresh goat cheese, aged goat cheese, bread crumbs, pesto, olive oil, garlic, salt and pepper.
3. On a work surface, lay out 8 egg roll wrappers. Brush each with egg wash. With a sharp knife, mark each wrapper into 4 squares, taking care not to cut all the way through. Place about 1 tablespoon of the goat-cheese mixture in the center of each square. Cover with the remaining 8 wrappers and press edges together. With a knife, cut each double wrapper into 4 squares to yield 32 squares of filled ravioli. Press edges together.
4. Cook ravioli in a large pot of boiling, salted water, 1 to 2 minutes. Drain completely. Serve with warm tomato broth.

Recipe note: If you dont want to make the broth, top ravioli with chopped, seeded ripe tomatoes.
Roasted garlic puree: Heat oven to 325 F. Line baking sheet with foil. Cut top quarter from 2 large heads of garlic and place, cut side up, on baking sheet. Drizzle generous tablespoon of olive oil over garlic. Sprinkle with 1⁄8 teaspoon salt and pinch freshly ground black pepper. Turn garlic cut side down, and roast until cloves are soft and golden brown, about 1 hour. Remove, let sit until cool enough to handle. Squeeze garlic, gently pressing to release cloves into a bowl. Stir to blend to a spreading consistency. Makes 3 tablespoons. Extra can be used as a spread for bread.