Goat-cheese "Ravioli"

SERVINGS: 2   TIME: 30 minutes

INGREDIENTS:

• 3 ounces fresh goat cheese
• ¼ cup part-skim ricotta cheese
• 1 small garlic clove, crushed through a garlic press
• Pinch of ground nutmeg
• Coarse salt and ground pepper
• 12 square wonton wrappers (3 1/2 inch)
• Pasta sauce of choice

DIRECTIONS:

1. In a small bowl, mash together goat cheese, ricotta, garlic, and nutmeg with a fork, until smooth; season with salt and pepper, and stir to combine.
2. Assemble ravioli: Arrange 6 wrappers on a work surface, keeping remaining wrappers covered with a damp paper towel. Spoon 1 level tablespoon filling in the center of each wrapper. With a fingertip, wet edges of wrappers with water. Fold a corner of each wrapper over filling to form a triangle, and press edges to seal. Flatten area around filling to eliminate air pockets. Repeat with remaining wrappers and fillings. Place on a baking sheet with parchment paper.
3. Bring a large pot of salted water to a boil; reduce to a bare simmer. Drop ravioli into water, one at a time, stirring them gently to prevent sticking. Cook until al dente (5-7 minutes).
4. Using a slotted spoon, transfer ravioli to a paper towel-lined baking sheet and arrange in a single layer to drain briefly. Divide between two plates, drizzle with pasta sauce, and serve immediately.

NOTES:

• If making ahead, cover ravioli with plastic wrap and refrigerate up to one day. 
• If for longer, freeze on sheet for one hour, then transfer ravioli to a large resealable freezer bag. Freeze up to one month. 

 

ADAPTED FROM: Martha Stewart