Goat Cheese Ravioli with Brown Butter Sauce

Goat Cheese Ravioli with Brown Butter Sauce

This recipe comes from a local restaurant Lucy’s Table, in Portland, OR.  Unfortunately, the restaurant was a casualty of the economy and closed last year.  It was sad to see a local favorite go, but luckily their wonderful ravioli recipe will live on.  It is amazingly simple to make and utilizes wonton skins in place of the traditional pasta dough.  Before you pass judgement on the nontraditional approach, you have to try it.  It allows this to be made on a weeknight, in no time at all.

Ravioli


  •  2.5 lbs. goat cheese (Chèvre)
  • 1 egg
  • 1 tbsp. bread crumbs
  • 1 package of fresh wonton skins
  • 1 egg, beaten
  • Salt and pepper to taste

In a large mixing bowl, blend goat cheese, egg, bread crumbs and salt and pepper.  Spoon 1 Tbsp. of stuffing onto wonton wrapper. Brush edges with beaten egg.  Fold over to form triangle. Press with fork to seal edges.

Drop raviolis into boiling water. When ravioli floats, they are done.  Drain and serve with Brown Butter Sauce and toppings.

Brown Butter Sauce


  • 1/2 lb. salted butter
  • 1/2 lb. unsalted butter
  • 1.5 qt. heavy cream

Over medium heat, cook butter until light brown. Whisk in heavy cream and 
continue cooking until sauce thickens.

Topping


  • 1/2 lb. parmesan reggiano – shredded
  • 1/2 lb. pancetta – diced into 1/4-inch cubes and rendered in olive oil over low heat until crisp
  • 1 small shallot, diced and carmelized
  • Equal parts chopped italian parsley and chives for topping/garnish

ravioli assembly line

cooking the shallots and pancetta

dinner time!

The richness of the dish is amazing.  It’s not at all heart healthy and is truly a splurge. Enjoy!

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4 Comments to “Goat Cheese Ravioli with Brown Butter Sauce”

  1. I’m amazed you all have time to cook! Bravo! 🙂

  2. Yummy! Thanks for sharing I can’t wait to try this!!

  3. Mike and I made this together when I was visiting he and his newly-expanded family, and the dish is “to die for” good. Super simple, and as long as you don’t choose to dwell on the fact that you didn’t actually MAKE the pasta yourself, you’ll really enjoy this meal. Light salad is all you need…the Browned Butter Sauce is rich and satisfying, so just open a bottle of chilled white wine and you can skip any thoughts of bread. Yummy!

  4. Did you make the full recipe? How many did it serve? I so miss Lucy’s Table… we went on the very last night they were opened and were lucky enough to receive the recipe card to make these, but I still haven’t.

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