Goat Cheese Ravioli

Serves:4
  • 3/4 pound soft mild goat cheese, such as Montrachet, at room temperature
  • 3 tablespoons ricotta cheese
  • 2 ounces proscuitto, finely chopped
  • 1/4 cup fresh basil, finely chopped
  • 1/2 teaspoon lemon zest, freshly grated
  • 1 large egg, lightly beaten
  • 60 won ton wrappers, thawed, if frozen

Mix ingredients well, and add salt and pepper to taste. Chill filling, covered at least 1 hour, or until cold.

Note: May be chilled up to 24 hours.

Put 1 won ton wrapper on a lightly floured surface and mound 1 tablespoon filling in center of wrapper. Brush edges with water and put a second wrapper over the first, pressing down around, filling to force out air. Seal edges well and trim excess dough around filling with a decorative cutter or sharp knife. Make more won ton ravioli in same manner with remaining wrappers and filling, transferring them as formed to a dry kitchen towel, and turn them occasionally to dry slightly.

Bring a kettle of salted water to a gentle boil for ravioli.

Cook ravioli in boiling water in batches 2 minutes, or until they rise to surface and are tender. (Do not let water boil vigorously once ravioli have been added.) Transfer ravioli as cooked with a slotted spoon to a dry kitchen towel or paper towel to drain and keep warm.

Arrange ravioli on plates and serve with tomato sauce.