Buzz2001
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Join date: 2009-07-29
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Age: 49
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 |  Subject: Sonoma Goat Cheese Ravioli from the California Grill Sat Jul 03, 2010 7:19 am | |
|  California Grill’s Sonoma Goat Cheese Ravioli
Yield: 4 to 6 servings.
1 pound soft, mild goat cheese, such as Montrachet, crumbled
5 1/2 ounces aged goat cheese, crumbled
1/2 cup seasoned bread crumbs
2 tablespoons each: basil pesto and extra-virgin olive oil
2 teaspoons roasted garlic puree (see note)
1/2 teaspoon salt, or to taste
1/8 teaspoon freshly ground pepper, or to taste
16 large egg roll wrappers
1 large egg beaten with 1 tablespoon water for egg wash
Clear tomato broth (see note):
14 whole, vine-ripened tomatoes
1 teaspoon salt
1. For the broth, in a blender, in batches, coarsely chop tomatoes with salt. Place chopped tomatoes in a large sieve lined with a double layer of damp cheesecloth. Set sieve over a bowl. Let mixture drain in the refrigerator for 24 hours to collect the liquid. Discard tomato pulp and reserve the liquid. You should have about 4 cups.
2. In a large bowl, stir fresh goat cheese, aged goat cheese, bread crumbs, pesto, olive oil, garlic, salt and pepper.
3. On a work surface, lay out 8 egg roll wrappers. Brush each with egg wash. With a sharp knife, mark each wrapper into 4 squares, taking care not to cut all the way through. Place about 1 tablespoon of the goat-cheese mixture in the center of each square. Cover with the remaining 8 wrappers and press edges together. With a knife, cut each double wrapper into 4 squares to yield 32 squares of filled ravioli. Press edges together.
4. Cook ravioli in a large pot of boiling, salted water, 1 to 2 minutes. Drain completely. Serve with warm tomato broth.
Recipe note: If you don’t want to make the broth, top ravioli with chopped, seeded ripe tomatoes.
Roasted garlic puree: Heat oven to 325 F. Line baking sheet with foil. Cut top quarter from 2 large heads of garlic and place, cut side up, on baking sheet. Drizzle generous tablespoon of olive oil over garlic. Sprinkle with 1/8 teaspoon salt and pinch freshly ground black pepper. Turn garlic cut side down, and roast until cloves are soft and golden brown, about 1 hour. Remove, let sit until cool enough to handle. Squeeze garlic, gently pressing to release cloves into a bowl. Stir to blend to a spreading consistency. Makes 3 tablespoons. Extra can be used as a spread for bread._________________ Visit this link to find answers to some of CSR's FAQ.  |
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