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Sonoma Goat Cheese Ravioli

It's been so cold out there lately, so I was looking for a recipe that's filling and will be warming. So, I decided that I would like to make the Sonoma Goat Cheese Ravioli found at the infamous California Grill. I also decided to share that recipe with you all too! I hope you enjoy making this dish at home.

Ingredients

  • Ingredients
  • 1 pound soft mild goat cheese, such as Montrachet, crumbled
  • 5 1/2 ounces aged goat cheese crumbled
  • 1/2 cup seasoned bread crumbs
  • 2 tablespoons basil
  • 2 tablespoons pesto
  • 2 tablespoons extra-virgin olive oil
  • 2 teaspoons roasted garlic puree see note
  • 1/2 teaspoon salt or to taste
  • 1/8 teaspoon freshly ground pepper or to taste
  • 16 large egg roll wrappers
  • 1 large egg beaten with 1 tablespoon water for egg wash
  • Clear tomato broth see note:
  • 14 whole vine-ripened tomatoes
  • 1 teaspoon salt

Instructions

  • Broth Directions:
  • in a blender, in batches, coarsely chop tomatoes with salt.
  • Place chopped tomatoes in a large sieve lined with a double layer of damp cheesecloth.
  • Set sieve over a bowl.
  • Let mixture drain in the refrigerator for 24 hours to collect the liquid.
  • Discard tomato pulp and reserve the liquid.
  • Ravioli Directions:
  • In a large bowl, stir fresh goat cheese, aged goat cheese, bread crumbs, pesto, olive oil, garlic, salt and pepper.
  • On a work surface, lay out 8 egg roll wrappers and brush each with egg wash.
  • With a sharp knife, mark each wrapper into 4 squares, taking care not to cut all the way through.
  • Place about 1 tablespoon of the goat-cheese mixture in the center of each square.
  • Cover with the remaining 8 wrappers and press edges together.
  • With a knife, cut each double wrapper into 4 squares to yield 32 squares of filled ravioli and press edges together.
  • Cook ravioli in a large pot of boiling, salted water, 1 to 2 minutes and drain completely.
  • Serve with warm tomato broth.
  • Roasted garlic puree recipe:
  • Heat oven to 325 F.
  • Line baking sheet with foil.
  • Cut top quarter from 2 large heads of garlic and place, cut side up, on baking sheet.
  • Drizzle generous tablespoon of olive oil over garlic.
  • Sprinkle with 1/8 teaspoon salt and pinch freshly ground black pepper.
  • Turn garlic cut side down, and roast until cloves are soft and golden brown, about 1 hour.
  • Remove, let sit until cool enough to handle.
  • Squeeze garlic, gently pressing to release cloves into a bowl.
  • Stir to blend to a spreading consistency.