arugula and goat cheese ravioli

April 22, 2014

Labeled:

arugula and goat cheese ravioli
Would you believe me if I told you this ravioli recipe took under 45 minutes to make? Well, I’ll let you in on a little secret..I used wonton wrappers! Have you ever had ravioli with wonton wrappers? They’re amazing when you have a craving but don’t want to take the time to make the dough. While homemade pasta is the best thing in the world,  making it can be such a hassle sometimes. Wonton wrappers are a great substitute because they have a similar lightness that good ravioli noodles have. All you really have to do is make a filling, which can take under 10 minutes! A fun thing with ravioli is that you can experiment with a lot of different fillings. You can stuff them with mushrooms, meat, tomatoes, butternut squash, pretty much anything! Also, the sauce can be anything you want it to be too- pesto, Alfredo, marinara, or even just olive oil with salt and pepper. This recipe is a new favorite and I’m  so excited to share it with you!
how to make wonton ravioli
making arugula ravioli with wonton wrappers
making ravioli with wonton wrappers
easy ravioli recipe
homemade ravioli
Arugula and Goat Cheese Ravioli {with wonton wrappers!} 
adapted from Epicurious which has a recipe for the dough if you want to make it!

makes 8 first course servings, or 4 main course servings

INGREDIENTS
for filling
2 Tablespoons unsalted butter
1 clove garlic, finely chopped
3/4 teaspoon salt
3/4 teaspoon freshly ground black pepper
1 lb arugula, trimmed
1 teaspoon finely grated fresh lemon zest
1/2 cup soft mild goat cheese (4.5 oz)
1/2 cup fresh ricotta (4.5 oz)
for ravioli
24 whole wonton wrappers
1 egg
for sauce
1/2 stick unsalted butter
1/3 cup pine nuts (1.5 oz)
3 cloves garlic, finely chopped
1/2 teaspoon freshly ground black pepper
1/4 teaspoon salt
2 teaspoons fresh lemon juice
1/4 cup extra-virgin olive oil
1/2 cup chopped arugula
DIRECTIONS
to make the filling:
Heat butter in a 12-inch heavy skillet over moderate heat until melted. Add garlic, salt, and pepper and cook, stirring occasionally, until garlic begins to turn golden {about 1-2 minutes}. Add arugula and zest and cook, turning occasionally with tongs, until arugula is wilded {about 3-5 minutes}. Transfer arugula mixture to a fine-mesh sieve and press with the back of a wooden spoon to extract excess liquid. Transfer to a cutting board and finely chop. Stir arugula mixture and cheeses together in a bowl.
to make the sauce:
Heat butter in cleaned 12-inch heavy skillet over moderate heat until melted. Then add pine nuts and stir frequently until pale golden {about 4 minutes}. Add garlic, salt, and pepper, and cook, stirring frequently, until garlic begins to turn golden {about 2 minutes}. Add lemon juice and oil, swirling skillet to combine, and remove from heat. Leave sauce in skillet so you can reheat.
to make the ravioli:
{bring water to boil while you’re doing this!}
Mix 1 egg and 1 Tablespoon water in a small bowl with a whisk and set aside. Lay one wonton wrapper on a tray or cutting board. Set a small amount of the filling {about 1 teaspoon} in the center of the wrapper. With a pastry brush, brush 1/2-inch strip along all four sides of the wrapper with the egg wash. Place a second wrapper on top and working from the middle carefully press out air bubbles as you press the top wrapper around the base of the filling, working your way out to the edges, lining the corners up and pressing lightly to seal. Set aside and repeat with remaining filling and wrappers.
to cook the ravioli:
Bring a 6- to 8-quart pot of salted water to a boil over high heat, then reduce heat to a gentle boil.
Add 3-4 ravioli at a time to gently boiling water, carefully stirring so that they don’t stick together. Cook, adjusting heat to keep a gentle boil, until pasta is just tender {about 2 to 3 minutes}.  While ravioli is cooking, reheat sauce over low heat if necessary. Lift cooked ravioli from pot with a slotted spoon, draining well over pot, and transfer to skillet with sauce and gently swirl skillet to coat pasta. Transfer ravioli to a platter with half of the sauce and sprinkle evenly with half of chipped fresh arugula. Repeat with remaining raviolis. 
Note: Ravioli can be made {but not cooked} 4 hours ahead and chilled, covered with plastic wrap, in towel-lined baking pan. Filling can be made 2 days ahead and chilled, covered in plastic wrap.
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While I love the filling I have to tell you that my absolute favorite part is the sauce. It is SO good!! I only had a few tablespoons left after making the recipe but I kept it anyway because I’m determined to enjoy it again. There’s just something about the combo of lemon with garlic and olive oil. It’s to die for!! Please make this one you guys and let me know what you think!! I’m going to try it again with real dough too! When I have the time.. haha!
xox
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