Ingredients:
1 piece goat cheese ravioli; made with Paula Lambert’s Texas goat cheese
1 teaspoon extra virgin olive oil
1 teaspoon garlic, minced & caramelized
¿ cup plum tomatoes, peeled & diced ½"
¼ cup leaf spinach, cut into fine strips
Little pinch basil leaves, picked and cut into fine strips
½ teaspoon pine nuts, toasted
¿ cup vegetable stock
1 tablespoon Parmesan cheese, fresh grated
4-5 drops truffle oil (optional)
Preparation Steps:
- Simmer vegetable stock. Have slotted spoon on hand.
- Place goat cheese ravioli in simmering vegetable stock to poach for one minute.
- Heat olive oil in a small pan. Add caramelized garlic, tomatoes and vegetable stock. Add ravioli to simmering tomatoes and garlic. Arrange spinach in the bottom of a dinner bowl in a thin, even layer. Add ravioli on top of spinach. Spoon sauce over ravioli. Sprinkle grated parmesan cheese and pine nuts over ravioli.
- The hot stock will heat the spinach garnish.
- Add drops of truffle oil for a gourmet touch.
Average cook time: 5 minutes
PAULA LAMBERT’S GOAT CHEESE RAVIOLI
Ingredients:
16 each eggroll skins
2 oz eggs, pasteurized (or 1 egg, beaten)
16 ounces goat cheese filling 16 ounces (see recipe below)
Brush
Cutter
Preparation Steps:
- Pre-portion 8 ea, 2 ounce portions of goat cheese filling. Shape pre-portioned cheese like small burgers.
- Lay out 8 eggroll skins and place pre-portioned cheese in center. Brush eggroll skin edges with egg wash. Lay another eggroll skin over the cheese. Press and seal the edges, pushing out all air pockets. Trim ravioli round with a cutter. Reserve on a refrigerated pre-lined tray.
Goat Cheese Filling
Ingredients:
12 oz Goat cheese, Paula Lambert’s
4 oz ricotta cheese, Paula Lambert’s
¼ cup basil, fresh, minced
¼ teaspoon black pepper
Preparation Steps:
- Grate goat cheese into a bowl. Puree cottage cheese in food processor for two minutes (scrape down sides after one minute). Combine all ingredients in the bowl with the goat cheese and mix well with plastic spatula. Store refrigerated until you are ready to prepare ravioli.
Courtesy: Seasons 52 Fresh Grill & The Chef's Academy
