Making ravioli is so easy and this filling celebrates the flavours of spring. A light sauce of browned butter only enhances the fresh flavour of the ravioli. Perfect to start off a meal as a first course.
Prep Time: 25 minutes
Cook Time: 8 minutes
1 small log (140 g) Ontario chevre
2 tbsp (25 mL) extra virgin olive oil
1/4 cup (50 mL) fresh sweet peas or frozen thawed
3 cloves garlic, minced
3 tbsp (45 mL) chopped fresh mint
1 tbsp (15 mL) chopped fresh oregano
16 wonton or dumpling wrappers
1 egg, lightly beaten
1/4 cup (50 mL) butter
Chopped fresh mint
In a small nonstick skillet heat oil over medium heat and cook garlic and peas for about 2 minutes or until tender. Remove from heat and let cool slightly. Stir in goat cheese, mint and oregano.
Lay out a few of the wonton wrappers and place a heaping teaspoon (5 mL) of the goat cheese mixture in the centre. Brush edges with egg and fold over corner to corner, pushing out air around filling to seal to make a triangle. Repeat with remaining filling and wonton wrappers.
Place on parchment paper lined baking sheet and set aside to dry slightly.
In skillet heat butter over medium heat and melt and stir until golden brown and fragrant; keep warm.
In large pot of boiling salted water, cook ravioli for about 5 minutes or until they float to the surface and pasta is tender. Using slotted spoon remove ravioli to shallow dish. Drizzle with browned butter and sprinkle with mint, if desired.
Makes 4 servings.
Tip: Ravioli can be made up to 1 hour ahead and left to dry at room temperature. If longer storage is desired, you can freeze ravioli on baking sheet until firm then transfer to storage bag or container and freeze for up to 2 weeks. Boil from frozen to use in recipe.
Per serving: About 373 cal, 11 g pro, 27 g total fat (14 g sat fat), 22 g carb, 2 g fibre, 73 mg chol, 404 mg sodium. %RDI: iron 20%, calcium 9%, vit A 23%, vit C 8%