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Sonoma Goat Cheese Ravioli

From: Chef John State, Disney's California Grill, Walt Disney World Resort, Lake Buena Vista, FL.

Yield 4-6 servings.

1 lb. soft mild goat cheese (such as Montrachet, crumbled)
5 1/2 oz. aged goat cheese, crumbled
1/2 cup seasoned bread crumbs
2 Tbsp. prepared basil pesto
2 tsp. extra virgin olive oil
2 tsp. prepared roasted garlic purèe
1/2 tsp. salt, or to taste
1/8 tp. freshly ground pepper, or to taste
16 egg roll wrappers
1 large egg and
1 Tbsp. water for egg wash

In a large bowl, stir together the fresh goat cheese, aged goat cheese, bread crumbs, pesto, olive oil, garlic, salt and pepper until well-combined.

On a work surface, lay out 8 egg roll wrappers and brush each with the egg wash. With a sharp knife, mark each wrapper into 4 squares, taking care not to cut all the way through. Place about 1 Tbsp. of the goat cheese mixture in the center of each square. cover with the 8 remaining egg roll wrappers and press the edges together. With a knife, cut each double wrapper with filling into 4 squares, to yield 32 squares of filled ravioli. Press edges together. (If not using the ravioli immediately, sprinkle them lightly with cornmeal and store, refrigerated, between layers of waxed paper.)

When ready to serve, cook ravioli in a large pot of boiling salted water for 1-2 minutes. Drain completely. Serve in a shallow bowl of warm Clear Tomato Broth.

15 whole vine-ripened tomatoes
1 tsp. salt

In a blender, in batches, coarsely chop 15 whole vine-ripened tomatoes with salt. Place the chopped tomatoes in a large sieve lined with a double layer of damp cheesecloth, set it over a bowl, and let the mixture drain in the refrigerator for 24 hours to collect the liquid. Discard the tomato pulp and reserve the liquid. Yield: approximately 4 cups.

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