Ravioli with Goat’s Cheese

Ravioli with Goat Cheese 5

You might remember a while back I got some wonton wrappers, broke them up into three lots and froze them. I used one lot to make the mini lasagna recently and tonight I decided to make ravioli with them.

At the last minute, Adriano decided to go down country to a race and I was left alone with Dario after having expected to go out for dinner. So I had to use what I had in the house and that was the frozen wonton wrappers. I went on the net looking for ravioli recipes and found a video with the chef, Yotam Ottolenghi making this recipe. It was simple with few ingredients so I knew this was it.

Summer is moving towards us here in New Zealand and I am excited, not for the warmth and all that goes with it (though that is great), but for the longer evenings which means more natural light. However, by the time I dragged myself away from the computer, the sun was rapidly disappearing. In the first couple of preparation photos you can see the low light slanting in the window but by the time I had the finished product, it was time to drag out my big lights. You can see the difference in the photos. I know that many will like the light in the final photos but I really like the play of light and shadow in the others. I will enjoy photographing our dinners in natural light as the evenings get longer and longer.

The verdict on the ravioli from Dario: Good but the goats cheese was a bit strong so I would recommend getting a mild creamy one.

Ravioli with Goat’s Cheese
 
Prep time
Cook time
Total time
 
Serves: 2 people
Ingredients
For the ravioli:
  • 8 wonton wrappers
  • 200g goat's cheese
  • Pepper flakes
  • Sea salt
  • Ground Pepper
For the dressing:
  • Pink, white and black peppers, crushed
  • Mint leaves
  • Grated lemon zest
  • Olive oil
  • Salt
Method
  1. Mix the goat's cheese with the pepper flakes, salt and pepper to create the filling.
  2. Place a little bit in the middle of half the wonton wrappers.
  3. Place a second wrapper on top of each one.
  4. Cut out a circle using a glass for a guide.
  5. Brush a little egg white around the edge of each wrapper.
  6. Squeeze the edges shut.
  7. Boil a large pot of water and place the ravioli in the boiling water.
  8. When they rise to the top, remove them with a slotted spoon, straight onto a plate.
  9. Drizzle a good olive oil over the top.
  10. Sprinkle with the mixed crushed peppers, mint leaves and lemon zest.
  11. Season with salt.
  12. Serve immediately.
Nutrition Information
Serving size: Four pieces each
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Comments

  1. says

    I love ravioli and I think making them with wonton wrappers is a great idea. I love the fact we’re heading into summer too. I love not only the longer days but the fact that it’s mild at night and perfect for eating outdoors xx

    • says

      The warm weather certainly brings about a completely different way of living. It’s still chilly here but more light is always a plus.
      Suzanne

  2. Eha says

    Beautifully presented and probably tried within the next few days . . .

    Hope you are having a good weekend: have unexpectedly been kind’of ‘caught up’ within the Prince Charles & Camilla, the Duchesss of Cambrige, visit to OZ > NZ this pm – never believed her work would pay off to such an extent > beautiful, and HRH is so much more the Heir Apparent as a result. One more tick for the week :) !

  3. says

    Simply gorgeous, Suzanne. I’m so glad you used wonton wrappers…the one time I made homemade ravioli, my pasta was so thick…ruined the dish! I’m doing it your way from now on!

    • says

      I have never tried making homemade pasta but will one day. The funny thing is Dario said the pasta of the wonton wrapper was too thin. I didn’t agree though.
      Suzanne

  4. says

    All your photos are lovely but the middle two are definitely my favourite! They’re rustic and authentic- as though I’m sitting at your table in New Zealand, anticipating summer, and preparing to dive into this scrumptious ravioli. :)

    • says

      I’m glad you like those ones, Valerie, because they are my favourites too. It was just chance I had that low afternoon light coming into my kitchen. I will have to try to capture it more often.
      Suzanne

  5. Charlie says

    They look great!

    What do you do with the leftover ravioli scraps?

    This is what I would do …….. put some oil in a wok or pan.
    When hot enough put in scraps, cook till light golden and puffed in places.
    Drain and drizzles with honey, or agave nectar.
    Eat and enjoy.

    Have a Joyful Day :~D
    Charlie

    • says

      There wasn’t much left because I cut them to the edges of the wrappers with just the corners left, but that sounds like a great idea, Charlie. I will remember to do that next time. I always have leftovers with puff pastry too. That would also work, I imagine.
      Suzanne

  6. says

    I LOVE this recipe! A shortcut ravioli that’s just practical for us who don’t have the time in the world to make pasta from scratch! How did you give the ravioli a rich, golden sheen to it? I can’t believe there’s no egg wash or something on top – lovely colours! Will give this a try soon!

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