Creamy Goat Cheese "Won Ton" Ravioli
My sweetie and I love to entertain and one of our absolute favorite appetizers to serve is goat cheese won tons. (Crisp and creamy- the recipe is a classic staple at my mom's "famous" annual holiday open house eat-and-drink-fest.) This year we served them at our New Year's Eve cocktail soiree and found our post-party fridge with some unused won ton wrappers and cream cheese. Rather than make another batch of fried food, I decided to alter the recipe slightly to make a hearty vegetarian pasta dinner. Won ton wrappers make a great short-cut to any homemade ravioli recipe if you don't want to bother with making fresh dough. They're easy to work with and the filling possibilities are endless! I used some Simple and Delicious Marinara Sauce I had stocked in my freezer. Top with a jar of your favorite marinara or toss with olive oil and grated Parmesan cheese! You'll love it!
- 8 oz. cream cheese, room temperature
- 7-8 oz. goat cheese
- 2 Tbsp. sour cream
- 2 egg yolks
- 3 green onions, trimmed and finely chopped
- 1 Tbsp. dried thyme
- 2 Tbsp. chopped fresh Italian parsley
- 1 c. shredded fresh Parmesan cheese, plus extra for sprinkling
- 1 tsp. salt
- fresh ground pepper
- 1 package (36 or so) won ton wrappers
- 1 tsp. corn starch
- 1/4 c. warm water
- 4 c. marinara sauce or olive oil for topping
Set a large pot of heavily salted water to a boil. While waiting for water prepare the ravioli. In a medium sized bowl combine cream cheese, goat cheese, egg yolks, green onions, parsley, sour cream, thyme, Parmesan cheese, salt, and a few grinds of fresh black pepper. Stir until smooth, creamy, and well combined.
To assemble ravioli, whisk together warm water with cornstarch in a small bowl. Line a baking sheet with waxed or parchment paper to keep ravioli from sticking. One at a time, place about a teaspoon sized dollop of the goat cheese mixture into the center of a won ton wrapper. Wet one finger with the cornstarch and water mixture and wet two edges of the wrapper. Fold the won ton square into a triangle sealing the two wet edges to the two dry edges of the wrapper to it sticks. (Be careful not to over-stuff the ravioli so it doesn't explode all over the cooking water.) Continue the process until all the ravioli are filled.
If you are topping the ravioli with marinara sauce, begin to heat it in a medium sized pot on the stove when you start boiling the ravioli. Once the water is at a rolling boil, add the ravioli to cook. They will cook very quickly (about 3-4 minutes) floating to the top of the pot. Stir gently a couple of times while they are boiling to prevent from sticking. Drain and place in a serving bowl, top with warmed marinara sauce or dress with olive oil. Serve with extra grated Parmesan cheese!