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Goat Cheese Ravioli Wonton Appetizer
filled with goat cheese, bacon and garlic and a wine sauce


Goat cheese ravioli wonton appetizer filled with goat cheese, bacon and garlic with a wine butter sauce.
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goat cheese ravioli wonton appetizer  
recipe created and photographed by Peggy Bucholz for

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Prep Time: 15 min   Cook Time: 10 min   Yield: 1 serving


2 ounces bacon, diced fine
1 garlic clove, minced
3 ounces goat cheese
salt, to taste
black pepper, to taste
6 wonton wrappers
1 tablespoon butter
2 tablespoons shallots, chopped fine
1 cup port wine
1/2 cup beef stock
1 tablespoon pine nuts, toasted
zest of 1 orange
arugula (or romaine or spinach) leaves rolled then sliced 1/8-inch


In a skillet over medium heat saute bacon and garlic, reduce heat, stir in goat cheese just until melted, add salt and pepper, remove from heat.

Put a large pot of salted water on stovetop, bring to a boil.

In the mean time, put 1 teaspoon bacon mixture in center of 3 wonton wrappers, brush edges with water, cover with the 3 remaining wrappers, aligning the squares together. Press out any air, crimp edges together with tines of a fork.

Place in boiling water. They are done when they rise to the surface, approximately 3 to 5 minutes. Remove with a slotted spoon to a rack. When cool enough to handle trim into a circle using a 2-1/2-inch cookie cutter or place a glass over them and cut around with a sharp knife (optional).

Make sauce with butter, shallots, port wine and beef stock in a saucepan over high heat; reduce by one third.

Serve 3 raviolis on each plate, spoon sauce around, add pine nuts, orange zest and sliced arugula.

wine bottle Wine recommendation: Pinot Grigio, Cabernet Sauvignon, Merlot

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 created by Peggy Bucholz, Fine Dining Gourmet Recipes
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established 2001