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.

Serve immediately.

Makes about 4 servings.