3 oz fresh goat cheese
¼ c ricotta cheese
1 small garlic clove, crushed through a press
Pinch of ground nutmeg
Coarse salt and ground pepper
12 square wonton wrappers
Parsley sauce (follows)
In a small bowl, use a fork to mash together goat cheese, ricotta, garlic and nutmeg until smooth. Season with salt and pepper.
Assemble ravioli and place on a baking sheet lined with parchment paper.
Bring a large pot of salted water to a boil, reduce to a bare simmer. Drop ravioli into water, one at a time, stirring gently to prevent sticking. Cook until a dente, 5 to 7 minutes.
Using slotted spoon, transfer ravioli to a paper towel lined baking sheet and arrange in a sing layer to drain briefly.
Divide between two plates and drizzle with parsley sauce.
In a small bowl, stir together 2 Tbsp finely chopped fresh parsley, 2 Tbsp olive oil, 1
Tbsp grated parmesan, and 1 tsp water. Season with salt and pepper