Fillings for ravioli are delicious
and easy to make,
this one is no exception with the help of crisply sautéed
bacon, garlic and goat cheese.
I like to trim the wontons into circles for a nice presentation
before
serving 3 on each plate along with toasted pine nuts and fresh orange
zest for a refreshing taste.
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ideas
Goat Cheese
Ravioli Appetizer Wontons
recipe created and photographed by www.finedinings.com
Makes 8 to 10 2 ounces bacon, diced fine
1 garlic clove, minced
3 ounces goat cheese
salt, to taste
black pepper, to taste
16 to 20 wonton wrappers
1 tablespoon butter
2 tablespoons shallots, chopped fine
1 cup port wine
1/2 cup beef stock
1 tablespoon pine nuts, toasted
zest of 1 orange
arugula (or romaine or spinach) leaves rolled then sliced
1/8-inch
In a skillet over medium heat sauté bacon and garlic, reduce
heat, stir in goat cheese just until melted, add salt and
pepper, remove from heat.
Put 1 teaspoon mixture in center of 8 to 10 wonton wrappers, brush edges
with water, cover with the remaining wrappers, aligning them with the
squares beneath. Press out any air and seal the edges closed by
crimping with fork tines all around the outside of wontons. Place
in a large pot of boiling water. They are done when they rise to the
surface, approximately 3 to 5 minutes. Remove with a slotted spoon to
a rack. When cool enough to handle trim each wonton
ravioli by using a 2-1/2-inch glass rim cutting around with a
sharp knife.
Make the sauce for this appetizer with butter, shallots, port wine and beef stock
in a saucepan over high heat; reduce by one third. Can be done ahead.
Serve 3 ravioli appetizers on each plate, spoon port sauce around, add pine
nuts, orange zest and sliced arugula.
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