This one is a really easy, and GREAT! We had this one on one of our vacations recently. A great ravioli recipe for a great dinner that everyone will love! This could easily be that date night dinner to really impress her with.
Walt Disney Sonoma Grill Goat Cheese Ravioli Recipe
Ingredients
Roasted Garlic Purée
- 1 whole head garlic
- 1 tablespoon olive oil
Sonoma Goat Cheese Ravioli
- 1 pound soft mild goat cheese, crumbled
- 2/3 cup plus 4 to 8 teaspoons grated aged goat cheese divided
- 1/2 cup seasoned breadcrumbs
- 2 tablespoons store-bought basil pesto
- 2 tablespoons extra virgin olive oil
- 2 tablespoons Roasted Garlic Purée
- 1/2 tablespoon salt or to taste
- 1/4 tablespoon freshly ground pepper or to taste
- 1 large egg
- 1 tablespoon water
- 16 eggroll wrappers*
- Clear Tomato Broth for serving
Instructions
For roasted garlic purée
- Preheat oven to 400°F.
- Cut stem and top third off of garlic head. Place garlic on a sheet of heavy-duty aluminum foil and drizzle with oil.
- Wrap in foil, sealing edges tightly. Roast 1 hour. Unwrap garlic and set aside to cool to room temperature.
- Squeeze roasted garlic from cloves into a small bowl and mash with a fork. Any unused puree can be refrigerated in a re-sealable container for up to 1 week.
For Sonoma goat cheese ravioli
- Combine fresh goat cheese, 2/3 cup aged goat cheese, breadcrumbs, pesto, olive oil, roasted garlic puree, salt, and pepper in a large bowl; mix until well combined. Set aside.
- Whisk together egg and water in a small bowl; set aside. Lay out 8 eggroll wrappers on a work surface lightly dusted with cornstarch. Brush each wrapper with egg wash.
- Divide goat cheese mixture evenly among wrappers, dolloping mixture in the center of each square.
- Cover squares with remaining 8 wrappers. Press any air bubbles away from filling, then press all of the corners down and around filling. Use a large round cookie cutter just smaller than the eggroll wrappers to cut ravioli into large rounds.
- Cook ravioli in a large pot of boiling, salted water for 1 to 2 minutes. Drain completely.
Notes
I used a tomato broth for mine but a nice marinara sauce is easy and will work perfectly fine.
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