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Gallery Goat-Cheese Ravioli with Parsley Sauce Recipe Summary prep: 30 mins total: 30 mins Servings: 2

Ingredients Ingredient Checklist 3 ounces fresh goat cheese 1/4 cup part-skim ricotta cheese 1 small garlic clove, crushed through a garlic press Pinch of ground nutmeg Coarse salt and ground pepper 12 square wonton wrappers (3 1/2 inch) Parsley Sauce for Goat Cheese Ravioli

Gallery Goat-Cheese Ravioli with Parsley Sauce

Recipe Summary prep: 30 mins total: 30 mins Servings: 2

Goat-Cheese Ravioli with Parsley Sauce

Goat-Cheese Ravioli with Parsley Sauce

Goat-Cheese Ravioli with Parsley Sauce

Recipe Summary prep: 30 mins total: 30 mins Servings: 2

Recipe Summary

prep: 30 mins total: 30 mins

Servings: 2

prep: 30 mins

total: 30 mins

prep:

30 mins

total:

Servings: 2

2

Ingredients

Ingredients

  • 3 ounces fresh goat cheese 1/4 cup part-skim ricotta cheese 1 small garlic clove, crushed through a garlic press Pinch of ground nutmeg Coarse salt and ground pepper 12 square wonton wrappers (3 1/2 inch) Parsley Sauce for Goat Cheese Ravioli

Directions

In a small bowl, use a fork to mash together goat cheese, ricotta, garlic, and nutmeg until smooth; season with salt and pepper, and stir to combine.

Assemble ravioli: Arrange 6 wrappers on a work surface, keeping remaining wrappers covered with a damp paper towel. Spoon 1 level tablespoon filling in the center of each wrapper. With a fingertip, wet edges of wrappers with water. Fold a corner of each wrapper over filling to form a triangle, and press edges to seal. Flatten area around filling to eliminate air pockets. Repeat with remaining wrappers and filling. Place on a baking sheet with parchment paper. (If making ahead, cover ravioli with plastic wrap; refrigerate up to 1 day. Or freeze on sheet for 1 hour, then transfer ravioli to a large resealable freezer bag; freeze up to 1 month.)

Bring a large pot of salted water to a boil; reduce to a bare simmer. Drop ravioli into water, one at a time, stirring them gently to prevent sticking. Cook until al dente, 5 to 7 minutes. (Cooking time is the same for frozen ravioli.)

Using a slotted spoon, transfer ravioli to a paper-towel-lined baking sheet, and arrange in a single layer to drain briefly. Divide between two plates; drizzle with parsley sauce, and serve immediately.

Reviews (5)

 Add Rating & Review     14 Ratings   5 star values:        3    4 star values:        1    3 star values:        7    2 star values:        2    1 star values:        1

Reviews (5)

Add Rating & Review     14 Ratings   5 star values:        3    4 star values:        1    3 star values:        7    2 star values:        2    1 star values:        1

Add Rating & Review

14 Ratings 5 star values: 3 4 star values: 1 3 star values: 7 2 star values: 2 1 star values: 1

14 Ratings 5 star values: 3 4 star values: 1 3 star values: 7 2 star values: 2 1 star values: 1

14 Ratings 5 star values: 3 4 star values: 1 3 star values: 7 2 star values: 2 1 star values: 1

  • 5 star values: 3 4 star values: 1 3 star values: 7 2 star values: 2 1 star values: 1

    Martha Stewart Member     Rating: Unrated       03/08/2011   This dish was so delicious I could have eaten all 12 myself!!! They are so light a fluffy and just melt in your mouth. I did make the parsley sauce with a sqeeze of 1/2 meyer lemon juice to add a little zip and on my serving dish a drizzle of melted butter. FANTASTIC. I would recommend this recipe to all levels of foodies. 5 stars in my book. I can't wait to make this for my vegetarian D-I-L.  

Martha Stewart Member     Rating: Unrated       02/26/2009   These were fantastic. I made them up the day before and then boiled them while we had guests over, so they were really quick. I drizzled them with olive oil infused with rosemary and garlic because I forgot to get parsley at the store. I will definitely make these again and again.  

Martha Stewart Member     Rating: Unrated       02/09/2009   I loved this dish! I used sundried tomato goat cheese and served the parsley sauce with toasted pine nuts. The only thing is that the wontons stick together very easily once they are dried. I would recommend drizzling some olive oil over them while they are in their last 30 seconds of cooking. Then they will be more slippery when they come out.  

Martha Stewart Member     Rating: Unrated       09/02/2008   This was delicious even if you are not a goat cheese lover...I would recommend doubling the recipe, as it only makes 12.  

Martha Stewart Member     Rating: Unrated       02/13/2008   Would make a good appetizer to a dinner party. Try some other fillings.

    Martha Stewart Member

    Rating: Unrated 03/08/2011

This dish was so delicious I could have eaten all 12 myself!!! They are so light a fluffy and just melt in your mouth. I did make the parsley sauce with a sqeeze of 1/2 meyer lemon juice to add a little zip and on my serving dish a drizzle of melted butter. FANTASTIC. I would recommend this recipe to all levels of foodies. 5 stars in my book. I can’t wait to make this for my vegetarian D-I-L.

Rating: Unrated

Rating: Unrated 02/26/2009

These were fantastic. I made them up the day before and then boiled them while we had guests over, so they were really quick. I drizzled them with olive oil infused with rosemary and garlic because I forgot to get parsley at the store. I will definitely make these again and again.

Rating: Unrated 02/09/2009

I loved this dish! I used sundried tomato goat cheese and served the parsley sauce with toasted pine nuts. The only thing is that the wontons stick together very easily once they are dried. I would recommend drizzling some olive oil over them while they are in their last 30 seconds of cooking. Then they will be more slippery when they come out.

Rating: Unrated 09/02/2008

This was delicious even if you are not a goat cheese lover…I would recommend doubling the recipe, as it only makes 12.

Rating: Unrated 02/13/2008

Would make a good appetizer to a dinner party. Try some other fillings.

All Reviews for Goat-Cheese “Ravioli” with Parsley Sauce

  • of Reviews Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest

All Reviews for Goat-Cheese “Ravioli” with Parsley Sauce

  • of Reviews

    Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest

Reviews: Most Helpful

Most Helpful     Most Positive     Least Positive     Newest