Goat Cheese Ravioli with Tomato Basil Sauce

This week is crazy for administrators across our county. Yearly evaluations are due next Tuesday and we are all running around like chicken's without heads trying to get them completed and signed. So, meal preparation is imperative for me not to take a last minute trip through a drive thru. Quick dinners are also a must...which have been obvious lately.

Tonight? I decided to make a quick batch of Goat Cheese Ravioli. I know...some of you are thinking, "Seriously? Make ravioli?" Yes! Wonton wrappers make pasta as easy as 1, 2, 3. By the time your water boils, you can assemble these babies. I even washed a couple of dishes in there. ha! Peerrrfect!
lay out 1 wontonadd one slice of goat cheeseadd Italian parsleywith your finger, dip in a small bowl of water and wet the edges of the wonton around the cheese.seal with a second wonton, pressing out any air and use a fork to press the sides

forget to press out the air? You'll get a bubble like this....:)

carefully add the ravioli into the boiling water -1 at a time. Cook about 2-3 minutes. Use a slotted spoon to transfer the cooked to dish and keep warm.

Serve with sauce, parsley, and a little bit of grated Parmesan. I used a sauce my mom gave me when I went up there, a Tomato Basil Sauce from Williams-Sonoma. The sauce is really good! It tastes and looks like homemade, or really close anyway. It's definitely worth the extra couple of bucks.

Like the idea of using wontons for ravioli? The Sundried Tomato Ravioli in Sage Sauce I made last year was delish, too!