Goat Cheese Ravioli with Brown Butter Sauce
Lucy’s Table - Portland, OR
Pairs with: Lavender DRY Soda
2.5 lbs. goat cheese (Chèvre)
1 tbsp. bread crumbs
1 package of fresh wonton skins
1 egg beaten
Salt and pepper to taste
- Spoon 1 Tbsp. of stuffing onto wonton wrapper. Brush edges with beaten egg.
- Fold over to form triangle. Press with fork to seal edges.
- Drop raviolis into boiling water. When ravioli floats, they are done.
- Drain and serve with Brown Butter Sauce and toppings.
Brown Butter Sauce
1/2 lb. salted butter
1/2 lb. unsalted butter
1.5 qt. heavy cream
Over medium heat, cook butter until light brown. Whisk in heavy cream and
continue cooking until sauce thickens.
1/2 lb. parmesan reggiano - shredded
1/2 lb. pancetta - diced into 1/4-inch cubes and rendered in oilve oil over low heat until crisp
Equal parts chopped italian parsley and chives
A special thanks to Lucy’s Table in Portland, OR, for their addition to DRY’s recipe collection. To find out more about them, visit www.lucystable.com.