Jul 28, 2002 By Debra Hale-Shelton For Ap Weekly Features 3 min read

CHICAGO (AP) – In his cookbook, “Charlie Trotter Cooks at Home” (Ten Speed Press, 2000, $32.50), Chicago chef Trotter offers more than 125 streamlined recipes for home cooks with hectic schedules. For those who would like to sample something from his varied menu, here is Trotter’s recipe for goat cheese and basil ravioli with tomato water, from the book.

Trotter notes that goat cheese comes in a wide variety of textures, ranging from soft and creamy to as hard as Parmesan.

Most grocery stores carry the soft version, while the firmer types usually require a trip to a specialty cheese shop.

The recipe uses wonton skins to streamline the ravioli preparation. Trotter says wonton skins can be found in the produce section of most grocery stores.

But, he adds, if you want to make authentic ravioli, you can make your own pasta (recipe follows).

GOAT CHEESE AND BASIL RAVIOLI WITH

TOMATO WATER

For the tomato water:

10 large tomatoes, chopped

Salt and freshly ground black pepper

For the ravioli:

4 ounces soft goat cheese

3 tablespoons chopped fresh basil

2 tablespoons minced shallots

2 tablespoons chopped fresh chives

Salt and freshly ground black pepper

32 three-inch square wonton skins (see note)

1 egg, lightly beaten

To prepare the tomato water: Puree the tomatoes and season with salt.

Pour the puree into a cheesecloth-lined sieve set in a large bowl and refrigerate for 8 hours, or until all the juices have dripped from the puree.

Discard the solids from the tomato puree and place the tomato water in a small saucepan. Cook over medium heat for 5 to 7 minutes, or until warm. Season to taste with salt and pepper.

To prepare the ravioli filling: Place the goat cheese, 2 tablespoons of the basil, the shallots and chives in a medium bowl and mix until combined.

Season to taste with salt and pepper.

To prepare the ravioli: Bring a pot of salted water to a boil.

Place a wonton skin on a flat work surface and spoon 1 tablespoon of the filling in the center. Lightly brush the edges with the egg and top with another wanton skin.

Firmly press the edges of the wontons to seal. Repeat the process with the remaining ingredients.

(The ravioli can be prepared to this point several hours in advance and refrigerated on a floured sheet pan.)

Cook the ravioli in the boiling water for 3 minutes, or until al dente, then drain. Place 4 ravioli in each shallow bowl and ladle the tomato water over them. Sprinkle the remaining 1 tablespoon basil around the bowls and top with freshly ground black pepper.

Makes 4 servings.

Note: If you prefer to make your own pasta, combine 2 cups semolina flour with 3 lightly beaten eggs until the dough comes together.

Refrigerate the dough for 1 hour, roll out the dough 1 /16-inch thick, and cut into squares.