Michel Rostang’s Goat Cheese Ravioli, Toasted

Have you ever oven roasted ravioli until they get golden brown and crispy? No? You have been missing out. This isn’t the toasted ravioli of other recipes–it is not breaded and fried, just sprayed with oil and baked at high heat.

These particular ravioli–stuffed with goat cheese–are based on a recipe from Michel Rostang. The original recipe appeared in the original 1984 edition of a guidebook to food in Paris by Patricia Wells.

Mr. Rostang did not call for baking the ravioli. Rather, they are supposed to be floated in broth.

I got the idea for baking them from a memory of kreplach that were prepared that way. An aunt’s MIL was famous for her kreplach, which she would boil, then bake and serve as crispy hors d’oeuvres.

Goat Cheese Ravioli
Adapted from a recipe from Michel Rostang: Ravioli De Fromage De Chevre Frais
Pasta Dough
2 cups flour
2 eggs
2 Tbl. cream (or oil, or water, or milk)
1 tsp. salt (recipe is delicious even if you forget the salt)

Combine the dough ingredients and knead well. You might need to add a bit of water if the dough is too dry. If the dough is very dry, or if you have bits of flour that you cannot incorporate, add water a little at a time until you can pull together a smooth dough. Divide the dough into four pieces. Let the dough rest while you make the filling.
Filling
7 ounces goat cheese
1 egg
5 ounces shredded gruyere (or other shredded cheese)
2 Tbl. cream (or milk)
2 Tbl. fresh herbs, such as chives, chervil, parsley (or not . . . very, very nice, but not critical)
salt, pepper

Combine all the filling ingredients and adjust the seasoning with salt and pepper.

2 quarts broth or salted water (salted water is just fine)

Bring a big pot of water to a full boil while you roll out your dough and fill your ravioli.

Take one piece of dough at a time and roll it out to about 5″x11″. Place teaspoon sized mounds along the edge of the dough, 1/2″ in from the edge and 1″ apart. Fold over the dough and press between the mounds of filling to make ravioli. Cut apart each ravioli and press all around to make sure each ravioli is fully sealed.

Boil the ravioli, 5 or 6 at a time, for 2-3 minutes. Scoop out of the pot, drain well, and place on a baking sheet. Spray with oil and bake at high heat until golden brown and crispy.

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4 Responses to “Michel Rostang’s Goat Cheese Ravioli, Toasted”

  1. Lauren Says:

    I make ravioli or tortellini in chicken broth on a pretty regular basis, since I almost always have homemade stock in the fridge and it’s super-easy. I’ve never baked ravioli, though. They look so nice and golden! Perfect for a cocktail party!

  2. Lillian (My Recipe Journey) Says:

    Would these oven baked ravioli work just as well with store bought ravioli? I love how golden and crispy they look!

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