Night 7: Honey Goat Cheese Stuffed Ravioli
Total time: 40 minutes
Serves: 5-6, makes 24 ravioli
Homemade pasta doesn’t need to be reserved for special occasions and full days spent in the kitchen. Ready-made wonton wrappers help get dinner on the table in record time and make handmade pasta accessible any day of the week. It is common to enjoy Kreplach on the seventh night, but enjoy these ravioli instead! Stuffed with a sweet and savory goat cheese honey mixture with crunchy hazelnuts, these ravioli are on the table in less than an hour, served in a simple butter and sage sauce.
Equipment
None
Ingredients
10z goat cheese (chevre), plain
2 tbsp runny honey
½ cup finely chopped hazelnuts
½ tsp black pepper
1, 340g package wonton wrappers (50 wrappers)
1 egg, whisked
To serve:
3 tbsp butter
½ cup hazelnuts, halved
½ cup sage leaves
Preparation:
In a medium bowl, combine goat cheese, honey, hazelnuts, and black pepper. Set aside.
Lay 8 wonton wrappers on the counter. Place ~1 ½ tsp filling in the center of each wrapper.
Using a pastry brush to brush the edges of each square with the whisked egg.
Place a wonton wrapper on each square, using your fingers to seal. Use a fork to seal, if desired.
Transfer the ravioli to a baking tray in a single layer. Coving with baking paper. Repeat until you are out of filling or wrappers. Layer the ravioli with baking paper on the tray.
To cook, bring a large pot of salted water to boil.
In a large pan, melt butter over medium-low heat. Add hazelnuts and sage. Keep warm.
Add ravioli to boiling water in two batches, cooking for 1-2 minutes. Remove using a slotted spoon or strainer,, and transfer to the melted butter. Toss to coat, and cook for 2-3 minutes. Season with salt and pepper.
Enjoy!
Notes:
If not cooking immediately, wrap the tray with plastic wrap and store it in the refrigerator for up to 2 days.