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French   -   Goat Cheese Ravioli In Asparagus Broth   adapted from The Vegetarian Bistro

  • 3 Ounces Goat Cheese -- crumbled
  • 3 Tablespoons Parmesan Cheese -- grated
  • 1/2 Cup Gruyere Cheese -- shredded
  • 2 Tablespoons Chives -- finely chopped
  • 1 Medium Egg -- lightly beaten
  • 4 Cloves Garlic -- finely chopped
  • Salt And Pepper -- to taste
  • 20 Medium Won-Ton Wrappers
  • Flour -- for dusting
  • 5 Medium Shallot -- finely chopped
  • 1 Tablespoon Olive Oil
  • 1 Cup Dry White Wine
  • 4 Cups Vegetable Broth
  • 15 Medium Asparagus -- cut in 1-inch pieces
  • Parmesan Cheese -- for sprinkling
  • 1 Teaspoon Chives -- finely chopped
  • 1 Teaspoon Basil -- finely chopped
  • 1 Teaspoon Oregano -- finely chopped
  • 1 Teaspoon Parsley -- finely chopped
Directions Mix goat cheese with parmesan, gruyere, chives, egg and half the garlic. Season with salt and pepper. Place 1 or 2 tablespoons of the cheese mix in the center of the won ton wrapper, then wet edges with water. Top with second wrapper and press edges together to seal. Dust each ravioli with flour. In a large saucepan, saute the shallots and garlic in oil until softened. Add wine and cook for 2 minutes. Add the stock and asparagus, bring to a boil, then reduce heat and simmer for 5 minutes. Meanwhile, cook the raviolis in salted boiling water for 4 minutes. Place 4 raviolis in a large bowl and pour a ladle of broth over. Sprinkle with parmesan and herbs. Serve.
Serves 4
Time to Make 0:00

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