Ravioli Of Truffled Goat Cheese In Artichoke Broth

More from this source
SF Gate

Comments

Add a comment

Ingredients

The Ravioli

8 ounces soft goat cheese, mashed

1 garlic clove, chopped

2 teaspoons minced thyme

1 or 2 tablespoons cream, to smooth the cheese

1 teaspoon truffle oil, or to taste

10 ounces gyoza wrappers (round and slightly thicker than wonton

wrappers), or freshly made pasta dough rounds

1 egg yolk, beaten with 2 teaspoons water

The Broth

4 artichokes, trimmed of their leaves, chokes removed, then cut into slices and blanched (or use frozen artichoke hearts)

4 shallots, chopped

2 tablespoons olive oil

4 garlic cloves, chopped

1/4 cup dry white wine

1 quart vegetable or chicken broth

Salt and pepper to taste

1 tablespoon chopped chives

3 tablespoons chopped basil

You might also like

Liquid Butternut Squash Ravioli With White Truffle
Martha Stewart
Ravioli, Polenta, Artichoke And Truffle
Great British Chefs
Ravioli With Peas And Shallots
Real Simple
Naked Ravioli
Framed Cooks
Wild Mushroom Ravioli With Hazelnut Butter Sauce
Love and Olive Oil
Shiitake And Arugula Ravioli
No Recipes
Pumpkin Ravioli
Wolfgang Puck
Summer Vegetable Ravioli
Veggie Num Num
Ravioli With Grape Tomatoes And Wine Recipe
Real Simple
Kabocha Ravioli With A Toasted Hazelnut Cream S...
Spoon Fork Bacon