Goat Cheese Ravioli
|1 ouncesGoat Cheese|
|1/2 ouncePart Skim Mozzarella Cheese; shredded|
|1/2 ounceParmesan cheese; shredded|
|2 tablespoonsBasil; chopped|
|2 SheetsPasta or Wonton sheet|
|1 LargeEgg; Wash|
|1 1/4 cupsVegetable broth|
|1 ounceFresh garlic; chopped, peeled|
|2 ouncesTomatoes; diced|
|1 pinchkosher salt; crushed|
|1 pinchPepper; freshly ground|
Goat Cheese Ravioli Preparation
For the pasta, combine the cheeses, basil, salt & pepper in a bowl and mix together. Roll with your hands into a ball and gently press into a thick patty shape.
Place one pasta sheet on a cutting board and place the patty into the center of it, then coat the open space of the pasta sheet with egg wash. Place the other pasta sheet on top and gently press down to seal the edges.
Using a knife or cookie cutter, cut the pasta into a circular shape leaving an inch between the edge of the pasta and the beginning of the filling. Pinch the edges around the ravioli so that the filling doesn’t spill out during cooking. Repeat for as many raviolis as you need.
To make the garlic broth, combine all sauce ingredients in a saucepot over medium high heat. Bring the broth to a boil, and then simmer for two minutes.
Add the ravioli and cook for 3 minutes, or until it reaches your desired doneness. Place ravioli into a bowl and top with the broth. Garnish with fresh shaved cheese of your choice and chopped basil.
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