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Season by Season with Chris Fennimore
Organized by spring, summer, fall and winter, this collection includes 36 months of Chris' recipes from Pittsburgh Magazine as well as many of his personal reflections.
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ALLEGHENY CHEVRE (GOAT) CHEESE RAVIOLIS

From: Chef Toni Pais – Café Zao
Primary category: Steel City Chefs

FILLING:

6 ounces fresh goat cheese (not aged)
2/3 cup small diced apple (lightly sautéed in butter)
Gently mix cheese and apple, let cool and form 8 small
patties.
WRAPPERS:
16 pieces of fresh egg roll wrappers
Cut egg roll wrappers in to 5-6 rounds with a cookie cutter. Brush edges with water
lightly, place goat cheese in the center and with end tip of a fork press gently to seal. Dust with flour if not cooking immediately. When ready to serve cook raviolis in hot water for a couple of minutes.
SAUCE:
1 tablespoon butter
1 cup small diced onions
1 nice size asian pear, peeled and diced
(You can substitute with bosc pear)
2/3 cup of pumpkin puree (Canned is OK)
2/3 cup of white wine low in acid
1 cup heavy cream
salt & pepper
In sauce pan sauté onion and butter about 5 minutes. Add asian pear cook for another 5 minutes. Add wine
and cook about 3 minutes. Add cream salt and pepper. As soon as it comes to a boil sauce is ready. Puree well, strain and serve.

ingredients(s): pear, apple, goat cheese, pumpkin, white wine,

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