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Goat Cheese Ravioli with Orange and Fennel
© Christina Holmes

Goat Cheese Ravioli with Orange and Fennel


Using wonton wrappers is a great shortcut for making Mario Batali’s tangy herbed goat cheese ravioli.

  1. 1/2 cup freshly grated Parmigiano-Reggiano cheese
  2. Salt
  3. Freshly ground pepper
  4. All-purpose flour, for dusting
  5. One 12-ounce package wonton wrappers
  6. 1 stick unsalted butter
  7. 2 tablespoons coarsely chopped fennel fronds
  8. 1/2 teaspoon finely grated orange zest
  9. Pinch of fennel pollen
  10. 11 ounces fresh goat cheese, softened
  11. 1/4 cup milk
  12. 1 tablespoon chopped flat-leaf parsley
  13. 1/4 teaspoon chopped sage
  14. 1/4 teaspoon chopped rosemary
  15. 1/4 teaspoon chopped thyme
  16. 1/4 teaspoon freshly grated nutmeg
  1. In a bowl, combine the goat cheese, milk, parsley, sage, rosemary, thyme, nutmeg and 1/4 cup of the Parmigiano and season with salt and pepper. Refrigerate for 10 minutes.
  2. Line a baking sheet with wax paper and dust with flour. Arrange 6 wonton wrappers on a work surface and brush with water. Drop teaspoons of the goat cheese mixture onto the center of each wonton. Fold into triangles, pressing out the air to seal. Transfer the ravioli to the baking sheet and repeat with the remaining wonton wrappers and filling.
  3. Bring a pot of salted water to a boil. Add the goat cheese ravioli and cook just until they are al dente, 3 minutes. Drain the ravioli, reserving 1/2 cup of the pasta cooking water.
  4. In a very large skillet, melt the butter. Add the reserved 1/2 cup of pasta cooking water and cook, shaking the pan, until it is creamy and emulsified. Add the ravioli, fennel fronds and orange zest and cook, tossing gently, until the ravioli are nicely coated. Transfer the ravioli to plates, sprinkle with the remaining 1/4 cup of grated cheese and the fennel pollen and serve.
Make Ahead The uncooked ravioli can be refrigerated for up to 4 hours.

Suggested Pairing

Zippy, grapefruit-scented Sauvignon Blanc.



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