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Goat cheese, Sun-dried Tomato and Artichoke Ravioli

So if I haven’t told y’all that I love anything that contains goat cheese, sun-dried tomatoes and/or artichokes, I apologize. However, you could put those 3 things on just about anything and I’d eat it. Which is why when I ran across this recipe on Iowa Girl Eats last week I knew I had to recreate it with, what else: goat cheese, sun-dried tomatoes and artichokes.

I found the wonton wrappers in the refrigerated produce section of my grocery store next to the organic/natural salad dressings, tofu, etc.

 

 

 

 

 

 

 

They were super easy to make too! And once sauteed in garlic butter?! Talk about melt-in-your-mouth delicious!

I have never tried to make something like this before but my goodness was it good! It was so cheesy and delicious! Probably because I used an entire 6 oz. container of crumbled goat cheese but that’s neither here nor there. You can never have too much cheese, right? Right.

 

 

 

 

 

 

 

I baked some asparagus with olive oil, salt and pepper and baked them for about 10 minutes on 350 degrees to add some nutritional value and they were the perfect addition!

I even have a freezer bag full of ravioli left over and ready for my next ravioli craving! Talk about convenience.

The meal was topped off by a trip to Cold Stone for a Strawberry Banana Rendezvous and Tuesday night TV shows. A perfect evening! 🙂

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One response »

  1. Glad you enjoyed the ravioli, and topping it off with some Coldstone? Pure genius. 🙂

    Reply

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