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[Guest guest]

This one was tested " thumbs-up " at the cooking light webboard. I know some of

you like goat cheese.... and wontons make this easy.

 

 

* Exported from MasterCook *

 

Ravioli with Herbed Goat Cheese Filling

 

Recipe By :Vegetarian Times Magazine 2002-05

Serving Size : 6 Preparation Time :0:00

Categories : Main Dishes, Vegetarian Pasta, Couscous, Etc.

{Posted} {Rated}

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

10 ounces creamy goat cheese

1 large egg or equivalent egg substitute

1/3 cup chopped fresh chives -- plus

1 tablespoon chopped fresh chives

1/4 cup chopped fresh flat-leaf parsley

2 teaspoons chopped fresh savory or thyme

1 clove garlic -- minced

12 ounces wonton wrappers

2 teaspoons butter

2 cups vegetable and herb broth

or fresh tomato sauce with thyme

1/4 cup freshly grated parmesan cheese

 

6 SERVINGS

 

Homemade ravioli are always a special treat. And, if you use wonton wrappers

rather than homemade pasta they require very little preparation. Here, ravioli

are filled with tangy goat cheese that is seasoned with a generous quantity of

fresh herbs and enhanced with your choice of either a fragrant broth or a light

tomato sauce.

 

1. In medium bowl, beat goat cheese with electric mixer. Add egg and beat

until smooth and creamy. (Alternatively blend goat cheese and egg in food

processor then transfer to medium bowl.) Add 1/3 cup chives, parsley, savory,

garlic, and salt and pepper to taste; mix thoroughly with a rubber spatula.

 

2. Bring large, wide pot of lightly salted water to a boil.

 

3. Lay about 12 wonton wrappers on clean work surface. Using pastry brush,

moisten edges with water. Place a heaping teaspoonful of goat-cheese filling in

center of each wrapper. Top each with another wonton wrapper, pressing down

gently on filling to flatten slightly. Press wontons together around mounds of

filling. Using a 2-inch serrated round cutter, cut out circles, discarding

trimmings. Set ravioli on a baking sheet. Repeat with remaining wontons and

filling. (Ravioli can be prepared ahead; cover and refrigerate for up to day.)

 

4. In large skillet, bring Vegetable and Herb Broth or Fresh Tomato Sauce with

Thyme to a simmer over medium heat. Reduce heat to low. Stir in butter and

keep sauce warm. Drop half of ravioli into boiling water Cook until ravioli are

tender and float to the surface, about 2 minutes. With slotted spoon, transfer

ravioli to topping in skillet. Repeat with remaining ravioli.

 

5. Divide ravioli and topping among warm deep pasta plates. Sprinkle with

remaining 1 tablespoon chives and Parmesan cheese, if desired. Serve

immediately.

 

PER SERVING: 480 CALORIES; 23 G PROTEIN 20 G TOTAL FAT (12 G SATURATED FAT); 51

G CARBOHYDRATE; 100 MG CHOLESTEROL; 910 MG SODIUM; 2 G FIBER

 

REVIEW: delicious! It is on the cover, looked great and tasted wonderful! We

used marinara. 05-28-2002, SusanL, PA, http://community.cookinglight.com;

DITTO: SueK, PA 02-05-2003

 

 

Source:

" Vegetarian Times Magazine 2002 May "

- - - - - - - - - - - - - - - - - - -

 

Per Serving (excluding unknown items): 337 Calories; 13g Fat (36.4% calories

from fat); 17g Protein; 35g Carbohydrate; 1g Dietary Fiber; 33mg Cholesterol;

937mg Sodium. Exchanges: 2 Grain(Starch); 1 1/2 Lean Meat; 0 Vegetable; 2 Fat.

 

 

Nutr. Assoc. : 25006 0 0 0 0 1336 0 0 0 5846 0 0