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.
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.
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.
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.
The uncooked ravioli can be refrigerated for up to 4 hours.
Zippy, grapefruit-scented Sauvignon Blanc.
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