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Fig and Goat Cheese Ravioli with Brown Butter
Make your own ravioli for a fun vegetarian dinner. Fig and goat cheese ravioli with brown butter sauce is decadent—a restaurant meal at home!
Servings: 6
Ingredients
Goat Cheese Fig Ravioli
- 1 teaspoon ground coriander
- 1 cup Orchard Choice or Sun-Maid California Golden Dried Figs , stems removed (5 oz)
- 1 TBSP olive oil
- 1/2 large shallot , thinly sliced (1.5 oz)
- 3 ounces plain goat cheese
- Big dash of red chile flakes
- Kosher salt
Ravioli
- 1 package eggroll wrappers (16 sheets)
- 1/4 cup unsalted butter
- Parmesan cheese
- Flaky sea salt
- Ground nutmeg
Instructions
Make the Goat Cheese and Fig Filling
- Pour boiling water to completely cover the figs, gently tumbling them with the coriander. Rehydrate the figs for 15 minutes.
- Meanwhile, warm the oil in a skillet. Saute the shallots over medium heat until soft, about 3 minutes.
- Drain figs, transferring them to a food processor with the sauteed shallots, goat cheese, and red chile flakes. Process until smooth. Season to taste with salt.
Make the Ravioli
- Set-up a ravioli station: Put a large cutting board on a work surface. Transfer the fig and goat cheese filling to a small bowl. Place another small bowl of water nearby along with a small round cookie cutter or ravioli cutter.
- Bring a stockpot of water to boil.
- On each eggroll wrapper sheet, you should be able to get 2-3 ravioli, depending on the size of the cutter. Dollop 1/2 teaspoon of the Fig Goat Cheese Filling into three mounds on the dough.
- Then, swipe your finger in water and draw lines on the dough—one a little bit above the filling mounds and then dip and draw lines down on each side of the filling. Finally, dip and draw a line of water along the bottom edge. Fold the dough sheet down. Press your fingers down firmly in between and on both sides of the filling and on the bottom. Use the cookie cutter to stamp out the ravioli.
- Cook the ravioli for 4 minutes. Meanwhile, in a skillet, brown the butter.
Serve the Ravioli
- Drain the ravioli. Toss with the brown butter. Garnish each bowl of ravioli with flaky sea salt and ground nutmeg before serving.