Goat Cheese Crepe Ravioli with Mango Date Sauce

picture shown with grilled scallop

Ingredients for crepes:

1 cup flour

1 cup water

1 egg

salt and pepper, to taste

cooking spray

Ingredients for filling:

1/2 cup goat cheese

1 cup ricotta cheese

1/2 tsp chives, chopped

1/2 tsp rosemary, chopped

1/2 tsp parsley, chopped

Ingredients for sauce:

1/4 cup olive oil

2 Tbs butter

2 cloves garlic, chopped

3 Tbs chives, chopped (reserve about 1 Tbs for garnish)

1 Tbs Rosemary

2 Tbs parsley, chopped

1 cup dates, (reserve about 4 dates for garnish)

1 cup mango(reserve about 8 pieces for garnish)

2 Tbs flour

1/2 cup marsala wine

3 cups beef broth

salt and pepper, to taste

Directions:

1.  In large bowl whisk 1 cup flour, water and egg, season with salt and pepper. (Batter should be runny (thiner than pancake batter)  Extra water might be needed

2.  Heat small (6 inch) non stick pan on medium heat.  Spray with cooking spray.  Ladle approx. 1/4 cup of batter into grease pan, tilting to stretch out batter evenly across bottom of pan, creating a thin crepe.  It will be done when edges start to come away from pan.  Flip onto wax paper.  Repeat process to make additional crepes.  Makes approx 9 crepes.

3.  In another large bowl mix together goat cheese, ricotta cheese, 1/2 tsp chives, 1/2 tsp rosemary and 1/2 tsp parsley.  Put aside

4.  To make sauce:  In large skillet add oil, butter, garlic, chives, rosemary, parsley and dates.  Simmer until dates are soft.  Add mango and flour, heat for 2 mins.  Deglaze pan with wine, scrapping pan to loosen any bits on bottom of pan.  Add 2 cups of broth, stir.

5.  Puree contents of skillet to blender or food processor.  Puree, then add back to skillet.

6.  Add remaining 1 cup of broth to blender, mix to help loosen sauce from blender. Add to skillet, stir.  Simmer on low heat.

7.  Spoon about 1 Tbs cheese filling in center of each crepe.  Fold on all ends creating a folded ravioli.  Place creased side down into sauce in skillet.  Simmer for few mins.  Season with salt and pepper, if needed

8.  Chop reserved mango and dates.  Garnish on top of ravioli with chives.