Spinach and Goat Cheese Ravioli

Preparation

Baking Directions:

In a medium skillet, heat 1/2 tablespoon olive oil over medium heat, add the baby spinach and sauté for about one minute or until spinach is wilted.

Cool slightly and process in a food processor until finely chopped.

In a bowl, combine spinach, 3 tablespoons of goat cheese, the garlic and shallot, mix well.

Set the filling aside, In a small bowl beat the egg and cream together until smooth.

Using a pastry brush, brush egg mixture onto a wonton wrapper (Note: place unused wonton wrappers between damp paper towels to keep them from drying out) Spoon about a teaspoon of the filling in the center of the wonton wrapper.

Fold the wonton into the desired shape, triangle a rectangle, pressing the edges with your fingertips to seal, repeat with remaining wonton wrappers and filling.

Dredge the ravioli lightly in the cornstarch.

Bring a pot of water to a boil over high heat.

Add the remaining tablespoon of olive oil and a pinch of salt.

Add the ravioli to the water and cook about 3 minutes or until they float and are tender but not mushy.

With a slotted spoon gently remove the ravioli and place it in a sauté pan, add butter to the pan and stir over medium heat.

When the butter is melted, remove ravioli and place on a plate, pour the pan drippings over the top.

Serve with Plum tomato white wine sauce.

Top with the remaining 1 tablespoon goat cheese and a pinch of pepper.

Tips:

Be sure to make all of your ravioli at one time and place on the side.

If water is boiling too rapidly, turn down slightly.

You don't want a hard boil that may break your ravioli.