I have a pretty intense herb garden growing on my roof right now. After making mountains of pesto, I have been looking for other ways to use herbs in bulk. Personally, I find plain cheese ravioli to be pretty boring. It can be creamy and delicious, but after a few bites, I get it and want to move on. This recipe takes plain cheese ravioli to a new place and helps it stand up to sauces better than the standard variety. For expediencies sake, I made this batch of ravioli with pre-made wonton wrappers that I had in my fridge. The flavor is a little different than a typical pasta dough, but they are thin, perfectly cut and allow for the making of fresh pasta without making a mess of the kitchen. It also worked out fabulously with last nights Olympics matches, I set up a little ravioli making station on my coffee table and produced a freezer's worth of ravioli while watching the games.
Ingredients
1 package of pre-made wonton wrappers
1/2 log of goat cheese at room temperature (about 2 ounces)
3/4 cup of ricotta cheese
1/4 cup fresh grated Parmesan cheese
1/4 cup fresh chopped herbs (basil, thyme, oregano, chives)
1 teaspoon fresh cracked black pepper
1/4 tsp nutmeg
1/2 teaspoon salt
juice of 1/2 lemon
1. Combine the cheese, herbs and seasoning in a bowl and mix thoroughly. Taste and re-season accordingly.
2. Put a heaping teaspoon into the center of each wrapper. Dip your finger in water and wet the edge of the wrapper all the way around. Place the top wrapper on and push the edges down to seal. Try to get as much air out of the center as possible.
3. Place ravioli in a large boiling pot of water. They should cook in 2-3 minutes and will float when done.
4. Top with pesto and a little fresh cracked pepper.
