Tuesday, July 6, 2010
What an intricate recipe this turned out to be. It really seems to be one that might scare a few people away from trying it. It was easy in hindsight, but you need to be studying this one before you get into it. Of note, please don't forget to oil the water you'll be boiling the ravioli in. It will help the sticking.
1 pound goat cheese, soft, crumbled
5.5 ounces goat cheese, aged, crumbled
.5 cup bread crumbs, seasoned
2 tablespoons pesto
2 teaspoons extra virgin olive oil
.5 teaspoon salt
.5 teaspoon pepper
16 each egg roll wrapper
1 large egg, with 1 tablespoon water (egg wash)
2 teaspoons garlic, roasted, pureed (add extra virgin olive oil for puree)
1. In a bowl, mix in all ingredients
2. lay out 8 wrappers and brush with egg wash.
3. mark the wrappers into 4 sections, but don't cut through the wrapper.
4. Place filling in the 4 sections of each wrapper and lay other 8 wrappers on top. Press edges together.
5. Cook in a pot of salted, oiled, boiling water for 2-4 minutes and drain.
Like I said in the video, the tomato broth is simply 10-15 large tomatoes rough chopped and placed in a sieve over a bowl. Add in a tablespoon of salt and let sit overnight in refrigeration. After 24 hours (or so), take the liquid in the bowl and strain through a damp cheesecloth to get rid of the last impurities. Warm in a small pot, but there's no need to boil it.