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Walt Disney Sonoma Grill Goat Cheese Ravioli Recipe | Episode 5

555 views · Published 4 February 2015 · 3:56 · Indexed 3 October 2026

Channel: Average Guy Gourmet · 2015 · People & Blogs

This one is a really easy, and GREAT! We had this one on one of our vacations recently. Guys you want to impress her this is the one to do it! I have shared this with friends many times and all of them rave over the how great they taste.

Total Time: 20 Minutes (+ 1 hour for Garlic Puree)
Servings: 4 to 8

Roasted Garlic Purée
1 whole head garlic
1 tablespoon olive oil

Sonoma Goat Cheese Ravioli
1 pound soft, mild goat cheese, crumbled
2/3 cup plus 4 to 8 teaspoons grated aged goat cheese, divided
1/2 cup seasoned breadcrumbs
2 tablespoons store-bought basil pesto
2 teaspoons extra virgin olive oil
2 teaspoons Roasted Garlic Purée
1/2 teaspoon salt, or to taste
1/4 teaspoon freshly ground pepper, or to taste
1 large egg
1 tablespoon water
16 eggroll wrappers*
Clear Tomato Broth, for serving

For roasted garlic purée:

1. Preheat oven to 400°F.
2. Cut stem and top third off of garlic head. Place garlic on a sheet of heavy-duty aluminum foil and drizzle with oil.
3. Wrap in foil, sealing edges tightly. Roast 1 hour. Unwrap garlic and set aside to cool to room temperature.
4. Squeeze roasted garlic from cloves into a small bowl and mash with a fork. Any unused puree can be refrigerated in a re-sealable container for up to 1 week.

For Sonoma goat cheese ravioli:

1. Combine fresh goat cheese, 2/3 cup aged goat cheese, breadcrumbs, pesto, olive oil, roasted garlic puree, salt, and pepper in a large bowl; mix until well combined. Set aside.
2. Whisk together egg and water in a small bowl; set aside. Lay out 8 eggroll wrappers on a work surface lightly dusted with cornstarch. Brush each wrapper with egg wash.
3. Divide goat cheese mixture evenly among wrappers, dolloping mixture in the center of each square.
4. Cover squares with remaining 8 wrappers. Press any air bubbles away from filling, then press all of the corners down and around filling. Use a large round cookie cutter just smaller than the eggroll wrappers to cut ravioli into large rounds.
5. Cook ravioli in a large pot of boiling, salted water for 1 to 2 minutes. Drain completely.

I used a tomato broth for mine but a nice marinara sauce is easy and will work perfectly fine.

try it out let me know what you think! Don't forget to click to like the video and Subscribe to my Channel!

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