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in a bowl combine the goat cheese, ricotta cheese, lemon zest, cilantro, salt and pepper. set aside. lay out about 6 wrappers. scoop 1 tablespoon of filling into the center of each wrapper. brush the edges with water. lay a second wrapper on top of each ravioli. press down the edges, sealing the raviolis as well as pressing out as much air as possible from the centers. if desired, cut the edges with a fluted cutter or roller. repeat process with remaining wrappers and filling. in a large skillet, heat about 1/4-inch of oil over medium-high heat to 350 degrees f. in small batches, fry each side of the raviolis until crisp, about 30 seconds each side. remove with a slotted spoon and serve hot with desired sauce or other accompaniment.
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Citrus-shaped keeper — store cut lemons and limes without drying
Mexican ricotta-style cheese — enchilada filling, tlacoyos, gorditas
Humidity-controlled cheese storage — keep artisan cheese perfect
Stainless press for hard cheeses — cheddar, gouda, manchego
Deluxe kit — make 20+ varieties, mozzarella to aged cheddar