Goat Cheese And Spinach Ravioli With Creamy Nutmeg Sauce
½ cup goat cheese
½ cup cream cheese, softened
dash of coarse salt
|½||cup goat cheese|
|½||cup cream cheese, softened|
|dash of coarse salt|
|freshly ground black pepper|
|1||package 3 ½-inch won ton wrappers|
|1/3||cup sliced green onions, white and green parts|
|2 to 3||tablespoons sliced almonds|
|1 ½||cups baby spinach, washed and dried, with stems removed|
|1||recipe 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:|
|¼||cup unsalted butter|
|1 ¼||cups chicken broth|
|¾||cup heavy cream|
|1||teaspoon freshly grated nutmeg|
|½||teaspoon coarse salt|
|1/8||teaspoon 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.