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Easy Goat Cheese Ravioli (Serves 4)
From Louisiana Kitchen & Culture Magazine
1 - 6 oz. container of savory goat cheese spread
1 – 12 oz. package wonton wrappers
1 tablespoon cornmeal or cornstarch
6 quarts water
1 tablespoon salt
1/2 teaspoon olive oil
Herb Butter Sauce
Shredded Parmesan for serving
Place a small dollop of flavored spread in the center of each wrapper. When all wrappers are filled, using a finger moistened with water, dampen the edges of each wrapper. Fold wrapper in half over filling, then seal the edges, and crimp with a fork or fingers.
Sprinkle half the cornmeal or cornstarch on a clean cotton dish towel, top with ravioli, and sprinkle with remaining cornmeal or cornstarch. Top with another dish towel and set aside.
Meanwhile fill a large stockpot with water, then add salt and olive oil. Bring to a slow boil. Add three or four ravioli at a time to water. Cook until they float to the top, no more than two minutes. Remove with a slotted spoon and place on a warm dish. Serve with Herb Sauce; sprinkle with Parmesan.
Herb Butter Sauce
3 tablespoons butter
1 tablespoon fresh minced herbs, such as basil, sage, chervil, oregano, etc.
Salt and freshly ground pepper
Melt butter in a small saucepan over medium-high heat; add herbs, salt and pepper. Cook until fragrant, about one minute. Drizzle over warm ravioli.