I have a mild addiction to buying kitchen gadgets, sometimes ones I don’t even need or plan on using that often. My sister Colleen is sometimes amazed at what I can pull out of my kitchen cabinets. They are like Mary Poppin’s purse. You need it, I’ve got it…except a pasta roller. This would have been helpful last night when I made my first at-home attempt at homemade ravioli.
It was a mess. I was a mess. I don’t really bake, so that means I don’t ever really use a rolling pin. I am HORRIBLE at rolling out dough for some reason. I can’t seem to get it smooth and even. In my humble opinion, it was a lot of work for little reward. I think next time, I will buy won ton wrappers. They are wonderful for stuffing and boiling. Won ton wrappers are A LOT easier for ravioli than making my own, and taste better than the dough I created.
I was happy with the filling and the sauce, so I know this will make a great recipe with won ton wrappers for dough.
Goat Cheese and Sauted Red Onion Ravioli with a Thyme Brown Butter Sauce
1 pkg Won Ton Wrappers
1 15 oz tub of Ricotta Cheese
3/4 c Goat Cheese
1 large Red Onion, chopped
2 Tb Olive Oil
5 Tb Butter
3/4 c Chicken Stock
3 bunches of Thyme Sprigs
Saute chopped red onion in oil until onion is soft and translucent. Do not let it brown. Remove from heat and let cool.
In a large bowl, mix goat and ricotta cheese. Season with salt and pepper to taste. Add cooled onions and mix by hand.
Lay out 30 won ton wrappers. Place a small amount of cheese mixture on each wrapper. Using a brush, wet the edges of the wrapper. Lay another wrapper on top of mix filled wrapper and press edges with a fork to secure.
Bring a large pot of water to a rolling boil and salt the water. Place a few ravioli in at a time and boil until it floats to the top, (about 3 minutes).
Cook stock over high flame until reduces to half it’s size. In a seperate pan, cook butter until it turns brown. Add sprigs of thyme and remove from heat. Pour stock into browned butter and stir.
Pour butter sauce over hot ravioli and serve.