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Goat Cheese And Spinach Ravioli With Creamy Nutmeg Sauce

Christy Rost

 

Ravioli:

½ cup goat cheese

½ cup cream cheese, softened

dash of coarse salt

Ravioli:
½cup goat cheese
½cup cream cheese, softened
dash of coarse salt
freshly ground black pepper
1package 3 ½-inch won ton wrappers
1/3cup sliced green onions, white and green parts
2 to 3tablespoons sliced almonds
1 ½cups baby spinach, washed and dried, with stems removed
1egg
1tablespoon water
1recipe Creamy Nutmeg Sauce

In a medium bowl, beat goat cheese, cream cheese, salt and freshly ground pepper together until smooth; set aside.

Place a won ton wrapper on a large plate or cutting board. Drop 1 teaspoonful of the goat cheese mixture in the center and top with sliced green onions, several almond slices, and 3 spinach leaves.

In a small bowl, beat the egg and water with a fork. Brush the egg mixture around the edges of the won ton wrapper, top with second wrapper, and seal the edges well with your fingers. Place the filled ravioli on a tray, brush with some of the egg mixture, and prepare remaining won ton wrappers.

Creamy Nutmeg Sauce:
¼cup unsalted butter
2tablespoons flour
1 ¼cups chicken broth
¾cup heavy cream
1teaspoon freshly grated nutmeg
½teaspoon coarse salt
1/8teaspoon white pepper

Melt butter in a medium saucepan over medium-low heat. Whisk in the flour and cook the roux 3 minutes, whisking constantly. Do not allow the mixture to brown. Slowly whisk in the chicken broth, stirring constantly, until the mixture is very smooth.

Raise the heat to medium and cook the mixture 5 minutes at a very slow boil, stirring occasionally. Stir in the cream, nutmeg, salt, and pepper. Reduce the heat to simmer, cover the sauce, and keep warm, stirring occasionally.

Meanwhile, bring a large pot of water to a boil. Add 1 teaspoon of salt to the water, and cook the ravioli in batches 2 minutes. Remove the ravioli with a slotted spoon, drain, and place on a warm serving platter; cover to keep warm.

When all of the ravioli are cooked, pour the nutmeg sauce over them and serve.

Recipe makes 20 to 22 ravioli.

*Note: Ravioli may be made 1 day ahead. Brush each one with the egg mixture, cover them with plastic wrap, and refrigerate overnight. To cook, remove them from the tray with a metal spatula and cook as directed.

Category: Pasta