Thursday, May 12, 2005

Goat-Cheese Ravioli with Parsley Sauce

Goat-Cheese Ravioli with Parsley Sauce (Adapted from Everyday Food)

For the sauce

2 tablespoons finely chopped fresh parsley
2 tablespoons olive oil
1 tablespoon fresh grated Parmesan
1 teaspoon water
salt and fresh ground black pepper

For the ravioli

3 ounces fresh goat cheese
1/4 cup ricotta cheese
1 garlic clove, finely minced or smashed
pinch fresh grated nutmeg
salt and fresh ground black pepper
12 square wonton wrappers

To make the sauce

In a small bowl, stir together parsley, olive oil, Parmesan, and water - season to taste with salt and pepper.

To make the ravioli

In a small bowl, mash together goat cheese, ricotta and nutmeg until smooth - season to taste with salt and pepper.

Working with a couple wrappers at a time, keeping the others covered, scoop about 1 tablespoon of the filling in the center of each wrapper. Lightly dampen the edges of the wontons with a wet finger. Bring one corner of each wrapper over the filling and to the other side, forming a triangle. Press edges to seal, making sure to eliminate air pockets. Repeat with remaining wrappers and filling. As you go, transfer the assembled wontons to a parchment lined baking sheet and keep them covered.

Bring a large pot of salted water to a boil. Add ravioli, gently stirring so they don't stick, and cook until al dente, about 4 to 6 minutes. When done, transfer the ravioli to a paper-towel-lined baking sheet in a single layer to drain briefly.

Divide the wontons between two plates and drizzle with the parsley sauce to serve.

Makes 2 servings.

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  1. OOh, I'll have to try this one! I make a version I saw in Bon Appetit with edamame, goat cheese, and a little cream cheese... delicious!

  2. TTFN - That sounds good too! I'll have to check that out.