Goat Cheese Ravioli with Parsley Sauce

Your special someone will appreciate these ingenious ravioli (no pasta-making experience required). Store them in the freezer up to a month in advance.

Goat Cheese Ravioli with Parsley Sauce
Goat Cheese Ravioli with Parsley Sauce

PREP TIME

30

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

PREP TIME

30

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Ingredients

  • Ravioli

  • 3

    ounces fresh goat cheese

  • 1/4

    cup part-skim ricotta cheese

  • 1

    small garlic clove, crushed through a garlic press

  • Pinch of ground nutmeg

  • Coarse salt and ground pepper

  • 12

    square wonton wrappers (3 1/2 inch)

  • Parsley Sauce

  • 2

    tablespoons finely chopped fresh parsley

  • 2

    tablespoons olive oil

  • 1

    tablespoon grated Parmesan

  • 1

    teaspoon water

  • Salt and pepper

Directions

In a small bowl, use a fork to mash together goat cheese, ricotta, garlic, and nutmeg until smooth; season with salt and pepper, and stir to combine. Assemble ravioli: Arrange 6 wrappers on a work surface, keeping remaining wrappers covered with a damp paper towel. Spoon 1 level tablespoon filling in the center of each wrapper. With a fingertip, wet edges of wrappers with water. Fold a corner of each wrapper over filling to form a triangle, and press edges to seal. Flatten area around filling to eliminate air pockets. Repeat with remaining wrappers and filling. Place on a baking sheet with parchment paper. (If making ahead, cover ravioli with plastic wrap; refrigerate up to 1 day. Or freeze on sheet for 1 hour, then transfer ravioli to a large resealable freezer bag; freeze up to 1 month.) Bring a large pot of salted water to a boil; reduce to a bare simmer. Drop ravioli into water, one at a time, stirring them gently to prevent sticking. Cook until al dente, 5 to 7 minutes. (Cooking time is the same for frozen ravioli.) Using a slotted spoon, transfer ravioli to a paper-towel-lined baking sheet, and arrange in a single layer to drain briefly. Divide between two plates; drizzle with parsley sauce, and serve immediately. Cook's Note Freeze on sheet for 1 hour, then transfer ravioli to a large resealable freezer bag; freeze up to 1 month. Cooking time is the same for frozen ravioli Parsley Sauce In a small bowl, stir together parsley, olive oil, Parmesan, and water; season with salt and pepper.

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