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Recipe Monday: Goat Cheese Ravioli

April 16, 2012

So, here comes a new portion of my weekly blog posts. I love to cook. In fact, K. is slowly compiling my recipes as I go along. Every time I create something new, she’s there with her laptop, demanding I tell her what I’m doing, how much of what I’m using, and how long to let stuff simmer. 😀 So, every Monday, I’m going to offer up a recipe. It may be small and quick or quite involved, but it’ll be good, I promise!

1 package wonton wrappers
12oz goat cheese, room temperature
3 shallots
1/2C cream

In a pan on medium heat, melt 1TBPS butter and 1TBSP canola oil. Slice the three shallots thinly and add to the pan with a sprinkle of salt. Cook on medium heat until the shallots are caramelized. Transfer to a bowl. Add the goat cheese and cream, season with salt and pepper, and milk thoroughly.

Lay out a couple of wonton wrappers at a time and keep the others under a damp cloth. Use 1TSP of filling per wonton. Wet the four edges of the wonton wrappers and bring two of the points together in a triangle. Make sure you get all the air out around the filling as you press the edges together. Set aside under a damp towel.

At this point, you can freeze them on sheet trays and package them in freezer bags for about four to six months.

When you want to cook them, add to a lightly simmering pot of water. Don’t use a hard boil or you’ll beat the hell out of the ravioli. Cook until the ravioli float.

I serve them in a brown butter, shallot, and lemon sauce. It’s easy to make. Just brown the butter in a pan with the shallots, and then add a squeeze or two of lemon juice. Toss the cooked ravioli in it, top with parmesan, and you’re good to go!

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