Crisp-fried goat’s cheese ravioli

Crisp-fried goat’s cheese ravioli

By
From
Moorish
Serves
4
Photographer
Mark Roper

A quick-and-easy kind of ravioli, which uses wonton skins or spring-roll wrappers rather than the more labour-intensive pasta dough. Dried mint is very popular in the Middle East and adds its own unique and quite delicious flavour to the tangy goat’s cheese filling. The ravioli turn a beautiful golden-brown when fried, and are delicious slipped into a shallow bowl with a knob of butter or a drizzle of extra virgin olive oil and shavings of parmesan. Or, if you like, try them with any kind of sauce you might have in the fridge or pantry – a blob of garlicky salsa verde or pesto would be delicious. Salty tapenade or even a simple tomato sauce would also work very well.

Ingredients

Quantity Ingredient
2 shallots, finely chopped
garlic, finely chopped
1 tablespoon olive oil
150g goat’s cheese
1/2 teaspoon dried mint
salt and pepper
1 packet wonton wrappers
1 tablespoon cornflour, mixed with 1 tablespoon water
280ml vegetable oil, for deep-frying

Method

  1. Sauté the shallots and garlic in the olive oil for a few minutes until soft, then allow them to cool down.
  2. Crumble the goat’s cheese into a mixing bowl, then add the shallots mixture, mint, salt and pepper. Fork through well, but without breaking down the cheese too much.
  3. Lay the wonton wrappers out on a work surface. Blob a teaspoon of the cheese onto each wrapper, then wet the edges with a little cornflour paste. Fold over diagonally and seal the edges to make little triangular ravioli. Continue until all the stuffing has been used.
  4. Preheat the oven to 100°C and put your serving dish in to warm.
  5. Heat the vegetable oil in a medium-sized saucepan (or a deep-fryer) to 180°C, or until a cube of bread added to the oil sizzles to the top and turns golden brown in about 30 seconds.
  6. Fry 6 ravioli at a time until they colour lightly. Remove from the oil and drain on kitchen paper. Keep them warm in the oven until all are cooked.
Tags:
Malouf
Greg
Lucy
Moorish
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