Thursday, October 31, 2013

Goat Cheese Ravioli with Puttanesca Sauce

I set out to make Ottolenghi's lemon and goat cheese ravioli, and veered off in a whole other direction, substituting wonton wrappers for pasta dough, and serving the ravioli with a puttanesca sauce (with a twist: fennel), instead of the tarragon/lemon/oil topping in his recipe. Maybe it's a sign that his hold on me is loosening, ever so slightly. At any rate, my straying paid off; there were honest-to-god moans of delight over this one. And it was a big, big problem that there wasn't enough for seconds.

Goat Cheese Ravioli with Puttanesca Sauce
Serves 3 (but leaves them all wanting more)

8 ounces soft goat cheese
Juice of 1 lemon
Hot red pepper flakes
Black pepper
5 tablespoons olive oil, divided
24 wonton wrappers
1 fennel bulb, trimmed and sliced thinly
1 14.5 ounce can diced tomatoes
3 garlic cloves, minced
1/2 cup pitted kalamata olives
4 teaspoons capers, drained
4 anchovy fillets, chopped finely
Parsley, minced

For the ravioli:

Mash together goat cheese, lemon juice, big pinch each of hot red pepper flakes, salt, and pepper, and 1 tablespoon olive oil.

Lay one wonton wrapper on a cutting board, brush around the perimeter with water, and add a heaped tablespoon of the goat cheese mixture in the center.

Top with another wonton wrapper and press firmly around the edge to seal.

Repeat until you've used up all the filling. I ended up with 12 ravioli. Put ravioli on a parchment paper-lined cookie sheet while you prepare the puttanesca sauce.

For the sauce:

Warm 2 tablespoons olive oil in a large skillet over medium-low heat. Add the fennel and cook about 15 minutes, stirring occasionally. Add the tomatoes, garlic, 1/2 teaspoon red pepper flakes, olives, capers, and anchovies. Simmer for 15-20 minutes. Add salt and black pepper to taste.

To finish:

Heat 2 tablespoons olive oil in a large skillet and cook ravioli, maybe 4 at a time, until browned and slightly puffed. It only takes about 2 minutes on each side.

Serve topped with puttanesca and parsley.