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Goat Cheese Ravioli with Brown Butter Sauce

Lucy’s Table - Portland, OR
Pairs with Lavender DRY Soda

RAVIOLI
2 1/2 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 1/2 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.
EQUAL PARTS CHOPPED ITALIAN PARSLEY AND CHIVES

A special thanks to Lucy’s Table in Portland, OR, for their addition to DRY’s recipe collection. To find out more about them, visit www.lucystable.com.