Recipe: Heart-Shaped Four Cheese Ravioli

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Heart Shaped Four Cheese Ravioli with a Tomato-Saffron Cream Sauce

• 32 dumpling wrappers, Gyoza, or wonton skins
• ¼ c. part-skim ricotta cheese
• ¼ c. goat cheese
• 1 tbsp. chopped fresh parsley leaves
• .13 tsp. ground black pepper
• 1 large egg white

1. Prepare Goat-Cheese Ravioli: With 3-inch heart-shaped cutter, cut dumpling wrappers into heart shapes.
2. In medium-size bowl, combine ricotta and goat cheeses, parsley, and pepper.
3. Place 1 teaspoon cheese mixture in center of a heart-shaped dumpling wrapper. Brush egg white on wrapper around cheese mixture; cover filling with another dumpling wrapper. Gently press around the filling to expel any air pockets and to seal ravioli. Place ravioli in a single layer on towel-lined jelly-roll pans or baking sheets. Continue filling, brushing, and sealing to make more ravioli with remaining filling and wrappers. Cover ravioli with clean cloth towel and then with plastic wrap. Set aside 30 minutes or refrigerate if making ahead.
4. Meanwhile, prepare Saffron Cream Sauce
5. To cook ravioli, in 4-quart saucepan, heat 3 inches water to boiling over high heat. Add ravioli and cook, stirring gently, 7 to 10 minutes or just until wrappers appear translucent. With slotted spoon, remove ravioli to towel-lined tray to drain. (They are fragile and cannot be poured into a colander.)
6. To serve, gently stir ravioli and Parmigiano-Reggiano into Saffron Cream Sauce. Divide ravioli mixture onto 2 serving plates. Arrange 3 chives on each serving plate. Thinly chop remaining 2 chives and sprinkle on top of ravioli.

Locally Grown Tomato-Saffron Sauce


• 10 medium or 4 very large ripe tomatoes (about 2 pounds), cored
• 1/4 cup olive oil
• 2 shallots, coarsely chopped
• 2 cloves garlic, chopped
• 1 tablespoon kosher salt
• 1/8 teaspoon sugar
• 1/4 to 1/2 cup heavy whipping cream
• ¼ Teaspoon of Saffron Threads

Preheat the oven to 400°F. Set the cored tomatoes on a rimmed baking sheet. Drizzle with 2 tablespoons of the olive oil and roast them until they look wrinkly, about 30 minutes; set aside. While the tomatoes cool, heat the remaining 2 tablespoons olive oil in a small sauté pan. Add the shallots and 2 cloves chopped garlic and sauté over medium-low heat until they turn golden brown and caramelized, 1-2 minutes; set aside.
When the tomatoes are cool enough to handle, peel off the skins, which should slip off easily. Put the peeled tomatoes in the jar of a blender along with the sautéed shallots and garlic, 1 tablespoon salt, and sugar. Process until the soup is smooth. Stir in the cream, if. Serve with Ravioli and parmesan cheese.
Do it early!
The sauce can be made up to 4 days in advance and refrigerated. Both should be well covered and dated.

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