Goat cheese ravioli with herb cream sauce

Ravioli in a pinch

Originally appeared in the March 10, 2011 edition of the Southside Times.

Some culinarians are devout about traditional classifications of well-known specialties and the techniques employed to achieve the hallmarks those dishes.  Without doubt, among these purists are those who’d dare not deign subscription to a designation which fell short of that orthodox criteria.  Understandable.  To a great degree, I’m still one of these purists.  I wince each time I hear Guy Fieri’s ignoble brand of “gringo sushi.”  I mean, come on—pulled pork, French fries, wrapped in rice paper?  More after the jump:Ten years ago, my stance was relatively staunch about what deserves a certain classification.  But things change.  Ten years later, I have a family for which I sincerely enjoy producing dishes that are fresh, nourishing, and reflect some semblance of my culinary creativity.  This deviation on ravioli is an ideal way to achieve a quality dish, preserving quality time in the process.

Apropos to today’s recipe, the Chinese and Italians have common legends about dumplings.  One tale holds that, during a thirteenth century exploration of China, Marco Polo discovered a variety of stuffed noodle: the won ton.  And from this, a variation was produced: ravioli.

Is it corner-cutting?  Maybe; but it sure isn’t “gringo sushi.”

Goat cheese ravioli with herb cream sauce

Yields enough filling for about 24 ravioli

  • As needed, won ton wrappers (typically in produce section)
  • 4 ounces goat cheese
  • 3 ounces ricotta cheese (or cream cheese)
  • ½ tablespoon fresh, chopped parsley
  • 2 tablespoon fresh, chopped basil
  • ¾ teaspoon fresh, chopped thyme
  • 8 ounces heavy cream
  • 1 ½ tablespoon grated parmesan
  • As needed, kosher salt and cracked black pepper

1.  For filling, combine goat cheese, ricotta with parsley, ½ tablespoon basil, ½ teaspoon thyme, and season with salt and pepper.

2.  To prepare ravioli, apply some water along two connecting sides of the won ton wrapper (this will act as an adhesive).  Place a small spoonful of filling in the middle of the wrapper, and fold over, making sure to pinch the seams together, and squeeze out any air bubbles.  Place ravioli in boiling water until done (about 2 to 3 minutes); drain and reserve on an oiled plate.

3.  For “alla panna” herb sauce: combine cream with remaining herbs and bring to a boil.  Reduce by one-third before adding parmesan.  Season with salt and pepper.  Gently toss ravioli with sauce.  Garnish with extra parmesan at service.

Published in: on March 11, 2011 at 6:31 pm  Leave a Comment  
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