Herbed Goat Cheese Ravioli with Brown Butter Sauce and Baby Greens

This dish is sophisticated, decedent and easy!

I serve only 2 to 3 pieces per serving and like to accompany it with some lightly dressed baby greens to cut through the richness of this dish. Serve with a cold glass of Sauvignon Blanc for a perfect weekend lunch or as an elegant start for a dinner party with friends.

4 ounces goat cheese

1 tablespoon finely chopped fresh chives plus a few for plating

1 teaspoon lemon zest

Salt

Ground pepper

1 stick of butter

10 wonton wrappers

Baby greens (optional)

Makes 10 raviolis




Let goat cheese soften in a bowl and use a fork or spoon mix in chives, lemon, and salt and pepper to taste. Line cookie sheets with wax or parchment paper and place 10 wonton wrappers on the paper. Spoon 1 teaspoon of goat cheese mixture on each, placing in the middle. Using a pastry brush, brush a scant amount of water on the sides of the pasta. Fold  pasta creating a triangle. Gently press together with fingers keeping the cheese in the middle. Repeat with remaining wontons. If wax paper is wet, replace with dry paper or the ravioli will stick. Let chill for 20 minutes up to 3 hours uncovered.




Add enough water in the saute pan to just cover the ravioli. Add salt and heat to simmer.  Working in 2 batches add the ravioli to the pan. Nudge with slotted spoon to ensure they do not stick. Let simmer for 2 minutes. DO NOT OVER COOK. Transfer cooked pasta to a cooling rack sprayed with cooking oil. Repeat until finished.


While pasta drains, pour out the cooking liquid and rinse and wipe pan. Using the same pan, melt the butter until brown and frothy. Add the pasta into the warm butter, using a spoon to coat with butter. Dress baby greens with a dash of olive oil, lemon, salt, and pepper (red pepper flakes are a nice addition as well).  Stack greens on the plate and line ravioli on the plate. Drizzle with brown butter sauce and sprinkle with chives and sea salt.

Makes 2-3 servings


Cooks Note: The leftover wonton wrappers can be saved in zip-lock in the freezer, or can be used to make Wonton Chips. Recipe below.



Wonton Chips Slice the stack of wonton wrappers in half, creating triangles. Arrange individual pieces on a cookie sheet sprayed with olive oil cooking spray. Spray the tops of the wonton triangles and sprinkle with kosher salt. Bake at 350 degrees for 7-10 minutes until golden brown.  These are great vessel for just about anything, or as a snack on their own.