Charlie Trotter Recipe for Goat Cheese and Basil Ravioli
with Tomato Water | Food and Beverage Today

Chef share this signature Charlie Trotter recipe
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Signature Recipes

Goat Cheese and Basil Ravioli with Tomato Water

By Chef Charlie Trotter (from Home Cooking with Charlie Trotter)
Charlie Trotter Recipe, Goat Cheese Ravioli, Charlie Trotter
Serves 4
  • 4 ounces soft goat cheese (see note)
  • 2 tablespoons chopped fresh basil
  • 2 tablespoons minced shallots
  • 2 tablespoons chopped
  • fresh chives
  • Salt and freshly ground
  • black pepper
  • 32 3-inch square wonton skins (see note)
  • 1 egg, lightly beaten
  • 12 red teardrop tomatoes, peeled and blanched
  • 4 yellow teardrop tomatoes, peeled and blanched
  • 1 tablespoon tiny red basil shoots
  • 1 tablespoon tiny green basil shoots

To prepare the tomato water:

Purée the tomatoes and season with salt. Pour the purée into a cheesecloth-lined sieve set in a large bowl and refrigerate for 8 hours, or until all of the juices have dripped from the purée.

Discard the solids from the tomato purée and place the tomato water in a small saucepan. Cook over medium heat for 5 to 7 minutes, or until warm. Season to taste with salt and pepper.

To prepare the ravioli filling:

Place the goat cheese, chopped basil, shallots, and chives in a medium bowl and mix until combined. Season to taste with salt and pepper.

To prepare the ravioli:

Bring a pot of salted water to a boil. Place a wonton skin on a flat work surface and spoon 1 tablespoon of the filling in the center. Lightly brush the edges with the egg and top with another wonton skin. Firmly press the edges of the wontons to seal. Repeat the process with the remaining ingredients. (The ravioli can be prepared to this point several hours in advance and refrigerated on a floured sheet pan.) Cook the ravioli in the boiling water for 3 minutes, or until al dente, then drain.

Place 4 ravioli in each shallow bowl and ladle 3 red tomatoes, 1 yellow tomato, and tomato water over each bowl.

Sprinkle red and green basil shoots over the ravioli and top with freshly ground black pepper.

Notes: Wonton skins can be found in the produce section of most grocery stores. They usually can be found in 3- and 6-inch squares, and occasionally in 3-inch circles. They can be cut to any size you desire and are a great substitute for fresh pasta in ravioli and tortellini.

Goat cheese comes in a wide variety of textures, ranging from soft and creamy to as hard as Parmesan. Soft goat cheese is readily available at most grocery stores; the firmer types usually require a trip to a specialty cheese shop. If you want to make authentic ravioli, you can make your own pasta. Combine 2 cups semolina flour with 3 lightly beaten eggs until the dough comes together. Refrigerate the dough fr o1 hour, roll out the dough 1/16 inch thick, and cut into squares

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