Goat Cheese Arugula Ravioli With Tomato Bacon Butter Recipe

Name: Goat Cheese Arugula Ravioli With Tomato Bacon Butter
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: Ravioli:; 3 T olive oil; 3 large shallots, minced; 8 oz arugula, roughly chopped (or fresh spinach); 6 oz soft fresh goat cheese, crumbled; 1/2 cup freshly grated parmesan cheese; zest from 1 lemon; salt and pepper to taste; all purpose flour, as needed; 48 wonton wrappers; 2 large egg whites, whisked until just foamy; TOMATO BACON BUTTER:; 6 oz sliced bacon roughly chopped; 1/2 cup butter; 8 oz cherry tomatoes, halved; 1 tsp finely chopped fresh thyme; salt and pepper to taste; TO FINISH; salt to taste; 1-2 T butter melted; thyme sprigs to garnish

Servings: persons

Ravioli:
3 T olive oil
3 large shallots, minced
8 oz arugula, roughly chopped (or fresh spinach)
6 oz soft fresh goat cheese, crumbled
1/2 cup freshly grated parmesan cheese
zest from 1 lemon
salt and pepper to taste
all purpose flour, as needed
48 wonton wrappers
2 large egg whites, whisked until just foamy
TOMATO BACON BUTTER:
6 oz sliced bacon roughly chopped
1/2 cup butter
8 oz cherry tomatoes, halved
1 tsp finely chopped fresh thyme
salt and pepper to taste
TO FINISH
salt to taste
1-2 T butter melted
thyme sprigs to garnish

1
1. heat the olive oil in a large skillet over medium heat. Add shallots and saute until soft about 8 min. Add the arugula and toss until it is wilted but still bright green about 2 min. transfer the mixture to a large bowl and cool to room temp.
2
To the cooled veggies, mix in the goat cheese, parmesan and lemon zest. Season. Line a baking sheet with parchment paper and sprinkle with flour. Place 6 of the wonton wrappers on a work surface. Brush the edges with egg white. Spoon about 1 T of the goat cheese mixture onto the center of each wrapper. Fold the wrappers diagonally in half to form triangles and press edges to seal. Place on floured paper and repeat with remaining wrappers.
3
Cook the bacon in a saute pan over medium high heat until crisp. Remove it with a slotted spoon to paper towels. Set aside. Pour off all but 1T of the crippings from he pan and add the butter, melting it over medium high heat until the foam subsides. Add the cherry tomatoes and thyme, sauteeing until the tomatoes are tender and start to give off juice about 4 min. Add the bacon back to the saute pan, toss and season to taste. Keep warm.
4
Bring a large pot of salted water to a boil. Cook in batches until tneder. Strain and place in a large bowl; toss with a little melted butter and cover. Repeat with the remaining ravioli. Divide among 4 plates and spoon the tomato bacon butter sauce over. Garnish with fresh thyme.

1584

kcal

Calories

159

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 21 ingredients. The key ingredients include: Ravioli:, 3 T olive oil, 3 large shallots, minced, 8 oz arugula, roughly chopped (or fresh spinach), and more.

Yes, Goat Cheese Arugula Ravioli With Tomato Bacon Butter falls under the Pasta & Noodles category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Goat Cheese Arugula Ravioli With Tomato Bacon Butter

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