This Goat Cheese Ravioli recipe with basil is light, fresh and full of summery, herbal flavor. It’s deceivingly quick and easy to make and sure to become one of your favorite dishes!
Packed full of creamy goat cheese, ricotta and fresh basil, this homemade ravioli is what dreams are made of!
Have you ever had a dish that you couldn’t get out of your head? Ever since my friend Amanda mentioned the words goat cheese ravioli alongside with basil, I couldn’t stop thinking about it.
I’m a longtime fan of homemade pasta and ravioli of all kinds. My catering years were spent perfecting my techniques, and that’s where this shortcut method came from, in fact! I’ve made egg ravioli, apple and walnut ravioli, and pear ravioli but I think this easy goat cheese ravioli is my current favorite!
I like to serve this ravioli dish with a very simple and fresh sauce. You can make the sauce in minutes, and it simmers while you stuff the ravioli.
Why You’ll Love this Recipe
- Vegetarian – Goat cheese and basil complement each other beautifully in this recipe, giving it fresh and light flavor. Bonus? … even the vegetarians in your life!
- Easy to make – Feels special enough for a Sunday dinner, but simple enough for a weeknight.
- Light and mild – It’s a super affordable, fresh and fun dinner that everyone can enjoy.
Very tasty, chopped up 3 strips of bacon real fine. Nice hint of flavor. Great quick meal, and fun to make.
★★★★★
– dave –
Ingredients and Substitutions
Pasta
You can make fresh pasta using this homemade pasta recipe or you can make shortcut ravioli with wonton wrappers.
Filling
- Goat Cheese – Goat cheese has a tart, tangy and slightly earthy flavor. Buy a fresh log (rather than spreadable) and bring it to room temperature to soften.
- Cottage or Ricotta Cheese – Cottage cheese adds creaminess to the ravioli filling, while ricotta is more traditional.
- Basil – Fresh basil adds flavor to the filling. You can use it on top to garnish as well.
Sauce
- Vegetable Stock – You can also use chicken stock if that’s what you have on hand.
- Garlic – Use fresh garlic cloves or learn how to mince garlic to add a hint of flavor to the sauce.
- Tomato – Use your favorite type of tomato, you’ll need about 1 cup.
- Spinach – Fresh spinach adds color and flavor, but is completely optional.
Variation
- Add cooked bacon or prosciutto to the filling if you’d like more protein. You can also add it to the sauce!
Tips from My Test Kitchen
- 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, you can use your fingers or a fork to do this. 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.
Goat Cheese Ravioli
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.
Julie’s Tips
-
- 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.
Video
Estimated nutrition information is provided as a courtesy and is not guaranteed.
Very tasty, Chopped up 3 strips of bacon real fine.Nice hint of flavor.Great quick meal fun to make.
It really is!
I’ve always wanted to make raviolis but was a little intimidated. This looks so easy! I’ll definitely have to try it.