Sonoma Goat Cheese Ravioli

1 pound soft mild goat cheese, crumbled

5½ ounces aged goat cheese, crumbled

½ cup seasoned bread crumbs

2 tablespoons store-bought basil pesto

2 teaspoons extra-virgin olive oil

2 teaspoons roasted garlic puree (recipe follows)

½ teaspoon salt, or to taste

teaspoon freshly ground pepper, or to taste

16 egg roll wrappers

1 large egg and 1 tablespoon water for egg wash

Clear Tomato Broth, optional (recipe follows)

In a large bowl, stir together the fresh goat cheese, aged goat cheese, bread crumbs, pesto, olive oil, roasted garlic pure, 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 of the way through. Place about 1 tablespoon 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 the edges together. (If you are not using the ravioli immediately, sprinkle them lightly with cornmeal, and store refrigerated between layers of waxed paper).

When ready to serve, cook the ravioli in a large pot of boiling salted water for 1 to 2 minutes. Drain completely.

Serve with Clear Tomato Broth or chopped seeded ripe tomatoes.

Serves four to six.

Test kitchen notes: Make sure the filling ingredients are at room temperature; that makes them easier to stir. If you don’t want to make the tomato broth, top the ravioli with chopped, seeded, ripe tomatoes. Chef Daniel says a tomato juice “cocktail” also makes a suitable broth.

Chef Daniel Sicilia, California Grill at Disney’s Contemporary Resort