Goat Cheese and Porcini Ravioli
This recipe yields 3 to 4 servings. Wine Suggestions: 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. Comments: 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 trianglesuthough you will have leftover wrappers. If you cannot find fresh porcini mushrooms, substitute its cremini cousins. Serve ravioli with a garden-fresh green salad.
Total Steps
4
Ingredients
6
Tools Needed
6
Ingredients
- 1 packet square wonton wrappers (12 oz)
- 5.5 ounce goat cheese (chevre) at room temperature
- taste freshly-ground black pepper
- taste salt
- 0.5 pound fresh porcini mushrooms, finely chopped
- 3 tablespoons extra-virgin olive oil
Instructions
Step 1
For the filling, heat a skillet over medium heat and add 1 tablespoon olive oil. Reduce heat to medium-low and cook the porcini mushrooms slowly, stirring occasionally, until 1/3 cup of very soft mushrooms remain. This should take 20 to 30 minutes. Season with salt and pepper. Remove from heat and place in a bowl.
Step 2
Crumble the goat cheese into the bowl with the mushrooms and mix to form a paste.
Step 3
Spread a clean towel on a flat work surface. Keep a damp cloth nearby to cover unused wonton wrappers to keep them pliable. Place 2 wonton wrappers on the flat surface. Place 1 teaspoon of filling in the center of one wrapper. Brush the edges with water, creating a wide border, and place another wrapper on top, matching edge to edge. To press out air, press fingertips on the top wrapper, shaping around the filling and moving toward the edges, removing any air pockets. Press the edges to seal. If using a biscuit cutter, avoid cutting off the sealed edges.
Step 4
To cook the ravioli, heat 8 quarts of water over high heat, adding a pinch of salt when boiling. Add ravioli one at a time. When the ravioli float to the surface and are translucent, scoop them out with some pasta water and place in a bowl. Continue until all are cooked. Drizzle the drained ravioli with olive oil or melted butter and serve immediately.