2/3cupplus 4 to 8 teaspoons grated aged goat cheesedivided
1/2cupseasoned breadcrumbs
2tablespoonsstore-bought basil pesto
2tablespoonsextra virgin olive oil
2tablespoonsRoasted Garlic Purée
1/2tablespoonsaltor to taste
1/4tablespoonfreshly ground pepperor to taste
1large egg
1tablespoonwater
16eggroll wrappers*
Clear Tomato Brothfor 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.