Delicious Disney Dishes: Sonoma Goat Cheese Ravioli from California Grill

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It’s been so cold out there lately, so I was looking for a recipe that’s filling and will be warming. So, I decided that I would like to make the Sonoma Goat Cheese Ravioli found at the infamous California Grill. I also decided to share that recipe with you all too! I hope you enjoy making this dish at home.

Sonoma Goat Cheese Ravioli

California Grill – Disney’s Contemporary Resort

1 pound soft, mild goat cheese, such as Montrachet, crumbled

5 1/2 ounces aged goat cheese, crumbled

1/2 cup seasoned bread crumbs

2 tablespoons basil

2 tablespoons pesto

2 tablespoons extra-virgin olive oil

2 teaspoons roasted garlic puree (see note)

1/2 teaspoon salt, or to taste

1/8 teaspoon freshly ground pepper, or to taste

16 large egg roll wrappers

1 large egg beaten with 1 tablespoon water for egg wash

Clear tomato broth (see note):

14 whole, vine-ripened tomatoes

1 teaspoon salt

Broth Directions:

1.  in a blender, in batches, coarsely chop tomatoes with salt.
2. Place chopped tomatoes in a large sieve lined with a double layer of damp cheesecloth.
3. Set sieve over a bowl.
4. Let mixture drain in the refrigerator for 24 hours to collect the liquid.
5. Discard tomato pulp and reserve the liquid.

Ravioli Directions:

1. In a large bowl, stir fresh goat cheese, aged goat cheese, bread crumbs, pesto, olive oil, garlic, salt and pepper.
2. On a work surface, lay out 8 egg roll wrappers and brush each with egg wash.
3. With a sharp knife, mark each wrapper into 4 squares, taking care not to cut all the way through.
4. Place about 1 tablespoon of the goat-cheese mixture in the center of each square.
5. Cover with the remaining 8 wrappers and press edges together.
6. With a knife, cut each double wrapper into 4 squares to yield 32 squares of filled ravioli and press edges together.
7. Cook ravioli in a large pot of boiling, salted water, 1 to 2 minutes and drain completely.
8. Serve with warm tomato broth.

Roasted garlic puree recipe:

1. Heat oven to 325 F.
2. Line baking sheet with foil.
3. Cut top quarter from 2 large heads of garlic and place, cut side up, on baking sheet.
4. Drizzle generous tablespoon of olive oil over garlic.
5. Sprinkle with 1/8 teaspoon salt and pinch freshly ground black pepper.
6. Turn garlic cut side down, and roast until cloves are soft and golden brown, about 1 hour.
7. Remove, let sit until cool enough to handle.
8. Squeeze garlic, gently pressing to release cloves into a bowl.
9. Stir to blend to a spreading consistency.

Happy Cooking!

Print Recipe

Sonoma Goat Cheese Ravioli

It's been so cold out there lately, so I was looking for a recipe that's filling and will be warming. So, I decided that I would like to make the Sonoma Goat Cheese Ravioli found at the infamous California Grill. I also decided to share that recipe with you all too! I hope you enjoy making this dish at home.

Ingredients

• Ingredients
• 1 pound soft mild goat cheese, such as Montrachet, crumbled
• 5 1/2 ounces aged goat cheese crumbled
• 1/2 cup seasoned bread crumbs
• 2 tablespoons basil
• 2 tablespoons pesto
• 2 tablespoons extra-virgin olive oil
• 2 teaspoons roasted garlic puree see note
• 1/2 teaspoon salt or to taste
• 1/8 teaspoon freshly ground pepper or to taste
• 16 large egg roll wrappers
• 1 large egg beaten with 1 tablespoon water for egg wash
• Clear tomato broth see note:
• 14 whole vine-ripened tomatoes
• 1 teaspoon salt

Instructions

• Broth Directions:
• in a blender, in batches, coarsely chop tomatoes with salt.
• Place chopped tomatoes in a large sieve lined with a double layer of damp cheesecloth.
• Set sieve over a bowl.
• Let mixture drain in the refrigerator for 24 hours to collect the liquid.
• Discard tomato pulp and reserve the liquid.
• Ravioli Directions:
• In a large bowl, stir fresh goat cheese, aged goat cheese, bread crumbs, pesto, olive oil, garlic, salt and pepper.
• On a work surface, lay out 8 egg roll wrappers and brush each with egg wash.
• With a sharp knife, mark each wrapper into 4 squares, taking care not to cut all the way through.
• Place about 1 tablespoon of the goat-cheese mixture in the center of each square.
• Cover with the remaining 8 wrappers and press edges together.
• With a knife, cut each double wrapper into 4 squares to yield 32 squares of filled ravioli and press edges together.
• Cook ravioli in a large pot of boiling, salted water, 1 to 2 minutes and drain completely.
• Serve with warm tomato broth.
• Roasted garlic puree recipe:
• Heat oven to 325 F.
• Line baking sheet with foil.
• Cut top quarter from 2 large heads of garlic and place, cut side up, on baking sheet.
• Drizzle generous tablespoon of olive oil over garlic.
• Sprinkle with 1/8 teaspoon salt and pinch freshly ground black pepper.
• Turn garlic cut side down, and roast until cloves are soft and golden brown, about 1 hour.
• Remove, let sit until cool enough to handle.
• Squeeze garlic, gently pressing to release cloves into a bowl.
• Stir to blend to a spreading consistency.

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