Goat Cheese Ravioli
Fresh, light, and packed with flavor, this goat cheese and basil ravioli looks impressive but is surprisingly simple to make. You’re going to want to make this easy shortcut ravioli recipe on repeat!
Servings: 6 servings
Ingredients
Pasta
- 12 ounces wonton wrappers or homemade pasta
Filling
- 8 ounces goat cheese
- ⅓ cup basil fresh, sliced
- 4 ounces ricotta cheese or cottage cheese
Sauce
- 1¼ cups vegetable stock
- 1 cup tomato fresh, diced
- ½ cup spinach fresh
- 1 tablespoon minced garlic or 3 garlic cloves, minced
Instructions
Filling
- In a medium mixing bowl, combine cheeses, basil, salt and pepper.
Ravioli
- Bring a large pot of salted water to a boil.
- Fill cut pasta or ravioli with a heaping teaspoon of cheese filling. Press to seal or use an egg wash (egg white with a tablespoon of water) to press and seal. Careful not to allow pasta or wonton wrappers to dry out.
- Boil ravioli over medium heat for 3 minutes.
Sauce
- In a saucepan on medium-low heat, bring vegetable stock, garlic, tomato and optional spinach to a simmer.
- Toss or drizzle sauce on top of ravioli to serve.
Video
Notes
-
- Pasta seals easily when fresh. If you’re not going to use your pasta dough right away, wrap it in saran wrap and refrigerate. That also makes it extremely easy to work with!
- Be sure to seal your cheese ravioli well - If the ravioli isn’t sealed, the filling can leak out into the water. You can use a simple Egg Wash (one egg with a tablespoon of water) to help seal the ravioli.
- If you are making a larger batch of this ravioli, be sure to use a large pan to boil them, the pasta needs room to move around so it cooks thoroughly and doesn’t stick.
Ravioli Storage Notes
This recipe can sit out at room temperature for up to two hours while serving. Or, store refrigerated in an airtight container for up to three days. Ravioli also freezes beautifully! Flash freeze on a sheet pan and then move to an airtight container in the freezer for up to three months.To Freeze
- Place the uncooked ravioli in a single layer on a parchment lined baking tray.
- Cover baking sheet with plastic wrap.
- Freeze them for around 30 minutes, or until they are solid.
- Transfer the raviolis to an air-tight container or bag to be stored in the freezer for up to 6 months.
- Cook without thawing.
To Reheat from Refrigerated (With Sauce)
- Add a touch of heavy cream or half and half to thin the sauce back out. You can also use a little vegetable or chicken broth.
- Warm over low heat on stovetop for 5 minutes, or microwave in 30 second increments until heated through.
Nutrition
Serving: 5servings | Calories: 307kcal | Carbohydrates: 36g | Protein: 15g | Fat: 11g | Saturated Fat: 7g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Cholesterol: 32mg | Sodium: 679mg | Potassium: 158mg | Fiber: 1g | Sugar: 1g | Vitamin A: 1099IU | Vitamin C: 5mg | Calcium: 128mg | Iron: 3mg