Serves 4 to 8
Clear Tomato Broth
- 15 ripe tomatoes, quartered
- 1 teaspoon coarse salt, plus additional to taste
- 1 tablespoon olive oil
- 3/4 cup thinly sliced red onion
- 3/4 cup thinly sliced shiitake mushrooms, stems removed and discarded
- Freshly ground black pepper, to taste
- 3/4 cup thinly sliced oil-packed sun-dried tomatoes
Roasted Garlic Purée
- 1 whole head garlic
- 1 tablespoon olive oil
Sonoma Goat Cheese Ravioli
- 1 pound soft, mild goat cheese, crumbled
- 2/3 cup plus 4 to 8 teaspoons grated aged goat cheese, divided
- 1/2 cup seasoned breadcrumbs
- 2 tablespoons store-bought basil pesto
- 2 teaspoons extra virgin olive oil
- 2 teaspoons Roasted Garlic Purée
- 1/2 teaspoon salt, or to taste
- 1/4 teaspoon freshly ground pepper, or to taste
- 1 large egg
- 1 tablespoon water
- 16 eggroll wrappers*
- Clear Tomato Broth, for serving
- 4 to 8 sprigs or pinches of baby basil leaves, for garnish
- 4 to 8 teaspoons of high-quality extra virgin olive oil, for garnish
For clear tomato broth:
- Working in batches, coarsely chop tomatoes and salt in a blender.
- Place a large mesh sieve lined with a double layer of damp cheesecloth over a large bowl. Pour chopped tomatoes into sieve and let mixture strain in refrigerator 24 hours.
- Press on solids, squeezing juice from pulp. Reserve liquid in bowl and discard pulp. Set tomato broth aside.
- Heat oil in a medium-large sauté pan over high heat. Add onion and mushrooms, seasoning well with salt and pepper. Sauté 2 to 3 minutes, or until softened.
- Lower heat to low and add sun-dried tomatoes. Sauté 2 minutes more. Add mixture to tomato broth.
- Heat broth in a large saucepan over medium-low heat; keep hot until ready to serve.
For roasted garlic purée:
- Preheat oven to 400°F.
- Cut stem and top third off of garlic head. Place garlic on a sheet of heavy-duty aluminum foil and drizzle with oil.
- Wrap in foil, sealing edges tightly. Roast 1 hour. Unwrap garlic and set aside to cool to room temperature.
- Squeeze roasted garlic from cloves into a small bowl and mash with a fork. Any unused puree can be refrigerated in a re-sealable container for up to 1 week.
For Sonoma goat cheese ravioli:
- Combine fresh goat cheese, 2/3 cup aged goat cheese, breadcrumbs, pesto, olive oil, roasted garlic puree, salt, and pepper in a large bowl; mix until well combined. Set aside.
- Whisk together egg and water in a small bowl; set aside. Lay out 8 eggroll wrappers on a work surface lightly dusted with cornstarch. Brush each wrapper with egg wash.
- Divide goat cheese mixture evenly among wrappers, dolloping mixture in the center of each square.
- Cover squares with remaining 8 wrappers. Press any air bubbles away from filling, then press all of the corners down and around filling. Use a large round cookie cutter just smaller than the eggroll wrappers to cut ravioli into large rounds.
- Cook ravioli in a large pot of boiling, salted water for 1 to 2 minutes. Drain completely.
- Serve with Clear Tomato Broth and garnish with remaining 4 to 8 teaspoons aged goat cheese, baby basil, and extra virgin olive oil, if desired.
*Look for eggroll wrappers in the produce section of most supermarkets.
Cook’s Notes: If you are not using ravioli immediately, sprinkle lightly with cornstarch, and refrigerate in a sealed container between layers of waxed paper. If you don’t want to make the tomato broth, top the ravioli with chopped, seeded, ripe tomatoes.