I love ravioli and I wanted something simple and clean. This ravioli dish is packed with so much flavor and it’s refreshing and delicious. The filling is made of goat cheese, almond milk, Parmigiano-Reggiano cheese, nutmeg, and a mix of fresh herbs. I also used wonton wrappers (found in the produce section of most grocery stores) for my pasta. The sauce is simple – made of butter, pasta water, orange zest, and fennel seeds. This dish will not disappoint!
INGREDIENTS for RAVIOLI & FILLING
One 12-oounce package of wonton wrappers
flour for dusting
11 ounces fresh goat cheese, softened
1/4 cup milk (I used almond)
1 tablespoon flat-leaf parsley, chopped
1/4 teaspoon sage, chopped
1/4 teaspoon thyme, chopped
1/4 teaspoon rosemary, chopped
1/4 teaspoon freshly grated nutmeg (I used 1/8 teaspoon ground)
1/2 cup grated Parmagiano-Reggiano cheese; divided
salt and pepper to taste
INGREDIENTS for SAUCE
1/2 cup butter
1/2 cup reserved pasta water
a pinch or two of fennel seeds
zest of 1 orange
DIRECTIONS
1. In a bowl, combine the goat cheese, milk, parsley, sage, rosemary, thyme, nutmeg and 1/4 cup of the Parmigiano and season with salt and pepper. Refrigerate for 10 minutes.
2. Line a baking sheet with wax paper and dust with flour. Arrange 6 wonton wrappers on a work surface and brush with water. Drop teaspoons of the goat cheese mixture onto the center of each wonton. Top with another wrapper and use fork to seal the edges. Transfer the ravioli to the baking sheet and repeat with the remaining wonton wrappers and filling. (I used a cookie cutter that gave mine a scalloped edge – see photo above).
3. Bring a pot of salted water to a boil. Add the goat cheese ravioli and cook just until they are al dente, 3 minutes. Drain the ravioli, reserving 1/2 cup of the pasta cooking water.
4. In a very large skillet, melt the butter. Add the reserved 1/2 cup of pasta cooking water and cook, shaking the pan, until it is creamy and emulsified. Add the ravioli, fennel seeds and orange zest and cook, tossing gently, until the ravioli are nicely coated. Transfer the ravioli to plates, sprinkle with the remaining 1/4 cup of grated cheese.
