A while back we created some delicious Pumpkin Raviolis with Brown Sage-Butter Sauce, and man was that good! Instead of rolling out our own pasta dough (we WILL attempt to do this at some point), we used wonton wrappers and the extra’s ended up in the back of the freezer, just begging for attention. So as they were defrosting, we set out on an adventure through our fridge in hopes to find something tasty to stuff into the raviolis. Here are the ingredients we had on hand…
- La Chevre Goat Cheese — FYI, Lauren was lactose intolerant not too long ago so we always had goat cheese on hand! (This story for a later post)
- Fresh Herbs — dried would work too
Oh wait, did I mention that we haven’t had the chance to make it out to the grocery store in ages so we were lucky to find these things in good shape.
Naturally, we put our creative minds to the test in coming up with a fitting sauce. Herbed Goat Cheese Ravioli paired with a Red-Wine and Balsamic Reduction sauce with tomatoes. Yea. We’re not joking. Sounds like something you would spend a whole paycheck on at some fancy schmancy restaurant. Be assured that this sauce is affordable, simple and tasty!
Our improvisational preparation went as follows:
1. Crumble the goat cheese into a small mixing bowl.
2. Finely chop up any or all of the herbs (rosemary, thyme, oregano, and basil) and combine with the goat cheese. Add salt and pepper.
3. Take a wonton wrapper and place a hearty dollop of herbed goat cheese in the middle.
4. Dip a finger in a cold water and run across the edges of the dough. Fold in a triangle and press watered edges together to seal.
5. Repeat until you have either run out of the stuffing or the wrappers. Since we had extra herbed cheese, we are going to use it for a tasty snack on crackers.
6. Boil a pot of water (with a tablespoon of oil) and add in the ravioli. Since they are fresh, they should only take about 3 minutes to cook, or you can pull them out about 30 seconds after they start floating on the surface.
7. Lay flat on dish, drizzle with olive oil and let cool.
Red-Wine Balsamic Reduction Sauce with Tomatoes
1. Pour about a ~½ cup balsamic vinegar into sauce pan and bring to boil, whisking briskly.
2. Add ~1/3 cup red wine.
3. Allow to reduce by about half the amount.
4. Add a couple chopped (in fairly large chunks) vine-ripened tomatoes and let them stew in the vinear-wine goodness for several minutes, on a low simmer.
Now all that has to be done is to introduce the two and garnish with fresh herbs, if you haven’t already started digging in by now.
From the Little Yellow Kitchen,