I had the pleasure of enjoying this dish on my last trip to Walt Disney World. It’s light, creamy, and was one of the most enjoyable dishes of my week long trip. I had to recreate this for my family and knew you all would want me to share the recipe with you! This is from the Delicious Disney Cookbook.
For Comparison, here’s the dish from California Grill
You are going to start by making the Clear Tomato Broth.
15 vine ripe tomatoes
1 teaspoon of salt
In a blender, coarsely chop the tomatoes with the salt. Place a sieve with cheesecloth over a large bowl. Add the tomatoes to it and let the mixture drain. Original recipe says to let this happen over a 24 hour period in the refrigerator. I pushed mine through a bit so it was ready in time for dinner (took about 45 min). Discard the pulp, reserve the liquid.
Next step is to roast a head of Garlic.
Preheat oven to 400. Cut off the stem and top 1/3 of the whole garlic head. Place garlic on a sheet of heavy duty aluminum foil, drizzle with Olive Oil, wrap and seal edges tightly. Roast for 1 hour. Remove package from oven, open (carefully) and let cool slightly. Scrape or squeeze the pulp out of the cloves. Put aside for the next part of the recipe.
Here’s the fun part! The ravioli!
1 lb soft mild goat cheese
5 1/2 ounces aged goat cheese, crumbled
1/2 cup seasoned bread crumbs (I used Panko since it’s what I had on hand)
2 Tablespoons Store Bought Basil Pesto
2 Teaspoons Olive Oil (can be extra virgin)
2 Teaspoons Roasted Garlic Puree (from previous step)
1/2 Teaspoon Salt (or to taste)
1/8 Teaspoon Pepper
16 Egg Roll Wrappers
1 Large Egg and 1 Tablespoon water for Egg Wash
In a large bowl mix together goat cheeses, bread crumbs, pesto, olive oil, garlic puree, salt, and pepper, until well combined.
Lay out 8 egg roll wrappers and brush each with the egg wash. With a sharp knife gently mark each wrapper into 4 squares (don’t cut all the way through). Place about a tablespoon of the goat cheese mixture in the center of each square. Cover with the 8 remaining egg roll wrappers and press edges together.
Cut each double wrapper with filling into 4 squares (to make 32 ravioli squares) then press edges together. If you are making these ahead, sprinkle lightly with cornmeal and store in the refrigerator between layers of wax paper.
When ready to serve, cook the ravioli in a large pot of boiling, salted water for 1-2 minutes.
Drain completely. Serve with warmed tomato broth.