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Teresa's Recipes • Spinach and Goat Cheese Ravioli

Spinach and Goat Cheese Ravioli - Indulge in the comforting embrace of homemade spinach and goat cheese ravioli, a delightful dish that celebrates the rich flavors of fresh ingredients

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Spinach and Goat Cheese Ravioli

Indulge in the comforting embrace of homemade spinach and goat cheese ravioli, a delightful dish that celebrates the rich flavors of fresh ingredients. This pasta, filled with a creamy blend of tangy goat cheese and vibrant spinach, is a culinary hug on a plate. Perfect for a cozy dinner or a festive gathering, each bite is a journey through the heart of Italian cuisine, where the art of pasta-making has been cherished for centuries. Pair it with a simple sage butter sauce for an elegant touch that will impress your guests.

Serves 4 🍷 Wine Pairings 🥗 Side Dishes

Ingredients

Fresh spinach
4 cups, packed
Goat cheese
1 cup, crumbled
Parmesan cheese
1/2 cup, grated
Garlic
2 cloves, minced
Egg
1, beaten (for filling) + 1 (for egg wash)
All-purpose flour
2 cups (plus extra for dusting)
Salt
1 teaspoon
Black pepper
1/2 teaspoon
Water
as needed
Butter
1/2 cup (for sauce)
Fresh sage leaves
10 leaves (for sauce)

Instructions

  1. In a large pot, bring water to a boil. Blanch the fresh spinach for 1-2 minutes until wilted. Drain and squeeze out excess water, then chop finely.
  2. In a mixing bowl, combine the blanched spinach, crumbled goat cheese, grated Parmesan cheese, minced garlic, beaten egg, salt, and pepper. Mix well until fully incorporated.
  3. On a clean surface, sprinkle some flour. Roll out the pasta dough into a thin sheet, about 1/16 inch thick.
  4. Place spoonfuls of the spinach and goat cheese mixture onto the pasta sheet, leaving about 2 inches of space between each filling.
  5. Fold the pasta sheet over the filling and press around the edges to seal the ravioli tightly, ensuring there are no air pockets.
  6. Using a ravioli cutter or a sharp knife, cut out individual ravioli pieces, and trim any excess dough. Press the edges with a fork to further seal.
  7. Bring a large pot of salted water to a boil. Cook the ravioli for about 3-4 minutes, or until they float to the surface. Remove with a slotted spoon and set aside.
  8. For the sage butter sauce, melt the butter in a skillet over medium heat. Add the fresh sage leaves and sauté for 2-3 minutes until fragrant.
  9. Toss the cooked ravioli gently in the sage butter sauce until coated. Serve warm, garnished with additional grated Parmesan cheese.

Tips

  • 💡 For a heartier filling, consider adding ricotta cheese or sautéed mushrooms to the mixture.
  • 💡 If you're short on time, store-bought pasta sheets can also be used to make this dish quicker.
  • 💡 These ravioli freeze well; just make sure to dust them with flour before freezing to prevent sticking.

Dietary Information

Servings: 4 Dish Type: Main Course Prep Time: 45 minutes Cook Time: 10 minutes Calories: 400 Fat: 22g Carbs: 40g Protein: 15g Sodium: 600mg Sugar: 2g

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