GOAT CHEESE ARUGULA RAVIOLI WITH TOMATO BACON BUTTER

GOAT CHEESE ARUGULA RAVIOLI WITH TOMATO BACON BUTTER image

Categories Pasta

Yield 4 servings

Number Of Ingredients 21

Ravioli:
3 T olive oil
3 large shallots, minced
8 oz arugula, roughly chopped (or fresh spinach)
6 oz soft fresh goat cheese, crumbled
1/2 cup freshly grated parmesan cheese
zest from 1 lemon
salt and pepper to taste
all purpose flour, as needed
48 wonton wrappers
2 large egg whites, whisked until just foamy
TOMATO BACON BUTTER:
6 oz sliced bacon roughly chopped
1/2 cup butter
8 oz cherry tomatoes, halved
1 tsp finely chopped fresh thyme
salt and pepper to taste
TO FINISH
salt to taste
1-2 T butter melted
thyme sprigs to garnish

Steps:

1. heat the olive oil in a large skillet over medium heat. Add shallots and saute until soft about 8 min. Add the arugula and toss until it is wilted but still bright green about 2 min. transfer the mixture to a large bowl and cool to room temp. To the cooled veggies, mix in the goat cheese, parmesan and lemon zest. Season. Line a baking sheet with parchment paper and sprinkle with flour. Place 6 of the wonton wrappers on a work surface. Brush the edges with egg white. Spoon about 1 T of the goat cheese mixture onto the center of each wrapper. Fold the wrappers diagonally in half to form triangles and press edges to seal. Place on floured paper and repeat with remaining wrappers. Cook the bacon in a saute pan over medium high heat until crisp. Remove it with a slotted spoon to paper towels. Set aside. Pour off all but 1T of the crippings from he pan and add the butter, melting it over medium high heat until the foam subsides. Add the cherry tomatoes and thyme, sauteeing until the tomatoes are tender and start to give off juice about 4 min. Add the bacon back to the saute pan, toss and season to taste. Keep warm. Bring a large pot of salted water to a boil. Cook in batches until tneder. Strain and place in a large bowl; toss with a little melted butter and cover. Repeat with the remaining ravioli. Divide among 4 plates and spoon the tomato bacon butter sauce over. Garnish with fresh thyme.