Sonoma Goat Cheese Ravioli - California Grill

[Isafari]

The California Grill at Disney’s Contemporary Resort has an amazing menu and equally amazing views of the Seven Seas Lagoon, Magic Kingdom and the spectacular nighttime fireworks over Cinderella’s Castle. The Sonoma Goat Cheese Ravioli is a longtime favorite at the restaurant.

California Grill’s Sonoma Goat Cheese Ravioli
Yield: 4 to 6 servings.

1 pound soft, mild goat cheese, such as Montrachet, crumbled
5 1/2 ounces aged goat cheese, crumbled
1/2 cup seasoned bread crumbs
2 tablespoons each: basil pesto and extra-virgin olive oil
2 teaspoons roasted garlic puree (see note)
1/2 teaspoon salt, or to taste
1/8 teaspoon freshly ground pepper, or to taste
16 large egg roll wrappers
1 large egg beaten with 1 tablespoon water for egg wash
Clear tomato broth (see note):
14 whole, vine-ripened tomatoes
1 teaspoon salt

1. For the broth, in a blender, in batches, coarsely chop tomatoes with salt. Place chopped tomatoes in a large sieve lined with a double layer of damp cheesecloth. Set sieve over a bowl. Let mixture drain in the refrigerator for 24 hours to collect the liquid. Discard tomato pulp and reserve the liquid. You should have about 4 cups.
2. In a large bowl, stir fresh goat cheese, aged goat cheese, bread crumbs, pesto, olive oil, garlic, salt and pepper.
3. On a work surface, lay out 8 egg roll wrappers. Brush each with egg wash. With a sharp knife, mark each wrapper into 4 squares, taking care not to cut all the way through. Place about 1 tablespoon of the goat-cheese mixture in the center of each square. Cover with the remaining 8 wrappers and press edges together. With a knife, cut each double wrapper into 4 squares to yield 32 squares of filled ravioli. Press edges together.
4. Cook ravioli in a large pot of boiling, salted water, 1 to 2 minutes. Drain completely. Serve with warm tomato broth.
Recipe note: If you don’t want to make the broth, top ravioli with chopped, seeded ripe tomatoes.
Roasted garlic puree: Heat oven to 325 F. Line baking sheet with foil. Cut top quarter from 2 large heads of garlic and place, cut side up, on baking sheet. Drizzle generous tablespoon of olive oil over garlic. Sprinkle with 1/8 teaspoon salt and pinch freshly ground black pepper. Turn garlic cut side down, and roast until cloves are soft and golden brown, about 1 hour. Remove, let sit until cool enough to handle. Squeeze garlic, gently pressing to release cloves into a bowl. Stir to blend to a spreading consistency. Makes 3 tablespoons. Extra can be used as a spread for bread