Goat cheese ravioli wonton appetizer filled with
goat cheese, bacon and garlic with a wine butter sauce.
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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.