Festival Recipe
Cheat’s Ravioli with Goat Cheese, Sage, Lemon and Parmesan
Recipe by Paul Flynn
- Serves4
Ingredients
- 200g soft rindless goat cheese
- 1 egg yolk
- 1 packet of wonton wrappers, thawed
- 1 egg beaten with 1 tbsp milk
- 75g Parmesan cheese, grated
For the sauce:
- 100g butter
- 20 fresh sage leaves
- a squeeze of lemon
Method
- Mash the goat cheese with the egg yolk and some black pepper.
- Line up four wrappers at a time. Put a teaspoon of the goat cheese filling in the middle of each one – it's important not to overfill them, otherwise they will burst open when they cook.
- Lightly brush the edges of the wonton wrappers with the egg wash. Fold the wontons to form a sealed triangle, pressing firmly to make sure there are no air pockets. Repeat with the remaining wrappers and filling.
- Line a baking tray with greaseproof paper. Put the filled wontons on the tray, leaving space between them so they don't stick together. You can use them straightaway or put them in the fridge if you want to cook them later.
- To make your sauce, melt the butter in a saucepan over a medium heat. When the butter starts to bubble and foam and turn golden brown around the edges, swirl to mix, then carefully observe it – you want it to turn a light hazelnut colour. Add the sage leaves and cook for 30 seconds to allow them to crisp a little, then add the lemon juice. Your sauce is now ready. This can be done ahead of time.
- Bring a pot of salted water to the boil. Add the ravioli – they will rise to the top after 2 minutes. Separate them gently and cook for 1 more minute. Lift them out with a slotted spoon to drain off all the excess water and put on warm plates.
- To serve, stir the sauce well, then spoon it on top of the ravioli. Sprinkle generously with Parmesan. Notes Pairing suggestion: Smithwick's Pale Ale complements the dish's citrus notes and creamy goat cheese.
