Goat Cheese Ravioli in Chicken/Bacon Broth

Submitted by Lisa G.

"This is an easy, quick soup-like entree that I had a ritzy cafe on vacation. I think I'm pretty close on matching it. Great with a nice slice of crusty bread as the ultimate comfort food!"

 

• Ready In: 22mins
• Ingredients: 11
• Serves: 4

ingredients

• 85.04 g goat cheese, softened
• 236.59 ml shredded swiss cheese
• 1 egg
• 0.25 ml onion powder
• 0.25 ml garlic powder
• 1.23 ml salt
• 946.36 ml chicken broth (salted to taste)
• 29.58 ml crumbled crisp bacon bits
• 2.46 ml dried parsley (or fresh)
• 0.25 ml white pepper
• 1 package wonton egg roll wrap

directions

1. Put your chicken broth on to boil. Add the parsley, the bacon, and the white pepper.
2. While it is coming to a boil, make your raviloli filling by mixing the goat cheese, swiss cheese, beaten egg, garlic and onion powder and 1/4 teaspoons salt in a med. size mixing bowl. Each ravioli takes one wonton wrapper folded in half to make a triangle. Be gentle, because they can tear. Lightly wet with water, two sides of each square, so that when you make your triangle you can seal the edges together. I just keep a mug of water next to me and dip my fingertip in the water each time I need to seal the wonton. It's way easier than using a pastry brush and a lot less messier.
3. Place on well rounded teaspoon of filling in the center of each wonton. Dampen the edge and seal. Place the competed ravioli in the boiling broth and cook for 5-7 minute or until done.