Goat Cheese, Spinach, and Sun Dried Tomato Ravioli
1 package of wonton wrappers (about 40 individual wrappers)
4 oz.goat cheese
1 cup frozen spinach
1 Tbs. chopped sun dried tomatoes,
1 shallot, diced
salt and pepper
1 tbs. toasted and unsalted walnuts
Drizzle of walnut oil
Flaky sea salt
In a medium saute pan warm the olive oil over medium heat. Add the shallot and cook for 30 seconds. Add the spinach and cook for about 4 to 6 minutes or until all the water has evaporated. Remove from heat. Roughly chop the spinach and place in the refrigerator for about 5 minutes to cool down. Fold in the goat cheese, sun dried tomatoes, and a big pinch of salt and pepper. Place in the fridge for 5 minutes if mixture has become really soft.
Using two spoons or a piping bag, pipe out 1 tablespoon of the mixture into the center of a wonton half. Top with remaining half of the wonton wrapper. Press the edges shut using a fork.
In a medium pot of boiling salted water cook the ravioli for about 2 minutes or until they float to the top. Remove and place on a serving plater. Add a drizzle of walnut oil and top with toasted walnuts and a big sprinkle of flaky sea salt.
Makes about 4 servings.