November 10, 2013
A recipe to honor Chef Charlie Trotter
Ingredients: Serves 4
4 ounces soft goat cheese (see note)
2 tablespoons chopped fresh basil
2 tablespoons minced shallots
2 tablespoons chopped
Salt and freshly ground
32 3-inch square wonton skins (see note)
1 egg, lightly beaten
12 red teardrop tomatoes, peeled and blanched
4 yellow teardrop tomatoes, peeled and blanched
1 tablespoon tiny red basil shoots
1 tablespoon tiny green basil shoots
To prepare the tomato water:
Purée the tomatoes and season with salt. Pour the purée into a cheesecloth-lined sieve set in a large bowl and refrigerate for 8 hours, or until all of the juices have dripped from the purée.
Discard the solids from the tomato purée and place the tomato water in a small saucepan. Cook over medium heat for 5 to 7 minutes, or until warm. Season to taste with salt and pepper.
To prepare the ravioli filling:
Place the goat cheese, chopped basil, shallots, and chives in a medium bowl and mix until combined. Season to taste with salt and pepper.
To prepare the ravioli:
Bring a pot of salted water to a boil. Place a wonton skin on a flat work surface and spoon 1 tablespoon of the filling in the center. Lightly brush the edges with the egg and top with another wonton skin. Firmly press the edges of the wontons to seal. Repeat the process with the remaining ingredients. (The ravioli can be prepared to this point several hours in advance and refrigerated on a floured sheet pan.) Cook the ravioli in the boiling water for 3 minutes, or until al dente, then drain.
Place 4 ravioli in each shallow bowl and ladle 3 red tomatoes, 1 yellow tomato, and tomato water over each bowl.
Sprinkle red and green basil shoots over the ravioli and top with freshly ground black pepper.