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Ingredientes
- 1 Tbsp. extra-virgin extra virgin olive oil plus
- 2 Tbsp. extra-virgin extra virgin olive oil or possibly more for drizzling
- 1/2 lb fresh porcini mushrooms finely minced Salt to taste Freshly-grnd black pepper to taste
- 5 1/2 ounce goat cheese (chevre) at room temperature
- 1 pkt square wonton wrappers - (12 ounce)
Direcciones
- For filling, heat skillet over medium heat and add in 1 Tbsp. extra virgin olive oil. Reduce heat to medium-low and cook porcini slowly, stirring occasionally, for 20 to 30 min, or possibly till 1/3 c. very soft mushrooms remain. Season with salt and pepper. Remove from heat and place in bowl.
- Working over mushroom bowl, crumble goat cheese onto mushrooms and mix to create paste.
- Spread clean towel on flat work surface to create shaped ravioli. Have a damp cloth nearby to cover unused wonton wrappers, to keep them damp and pliable. Place 2 wonton wrappers on flat surface. Place 1 tsp. filling in center of 1 skin. Brush edges with water, making a wide border, and place another skin on top, matching edge to edge. To press out air, press fingertips on top wrapper, shaping around filling and moving toward edges, tamping out any air pockets. Press edges to seal. If cutting ravioli with biscuit cutter, avoid cutting off "glued" edges. Place finished ravioli on cloth and prevent them from touching. Continue with all filling and skins.
- To cook, heat 8 qts water over high heat, adding healthy pinch salt when boiling. Add in ravioli one at a time. When ravioli float to surface and are translucent/soft, scoop out with some pasta water and place in bowl. Continue till all are cooked. Drizzle liquid removed ravioli with extra virgin olive oil or possibly melted butter and serve immediately.
- This recipe yields 3 to 4 servings.
- Wine Suggestions: Porcini mushrooms have a very distinctive flavor, so the accompanying wine should highlight it. Choose one with forward fruit and not too much oak. Try Robert Sinskey Vineyards Aries California Pinot Noir.
- Comments: Making ravioli with purchased wonton wrappers is a cross-cultural miracle and saves the effort of hand-making whole sheets of fresh pasta dough. Using a biscuit cutter, cut the ravioli into decorative scalloped rounds, or possibly leave them in their original square shape. Alternatively, you may use one wonton wrapper per ravioli and fold edges over the wrapper, making trianglesuthough you will have leftover wrappers.
- If you can't find fresh porcini mushrooms, substitute its cremini cousins. Serve ravioli with a garden-fresh green salad.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 57g | |
| Recipe makes 4 servings | |
| Calories 217 | |
| Calories from Fat 163 | 75% |
| Total Fat 18.46g | 23% |
| Saturated Fat 7.1g | 28% |
| Trans Fat 0.0g | |
| Cholesterol 19mg | 6% |
| Sodium 189mg | 8% |
| Potassium 17mg | 0% |
| Total Carbs 4.98g | 1% |
| Dietary Fiber 0.1g | 0% |
| Sugars 0.35g | 0% |
| Protein 8.0g | 13% |
