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
Total Time 1 hour hr 20 minutes mins
Servings 5
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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