This Goat Cheese Ravioli recipe with Basil is light, fresh and full of flavor. It’s deceivingly quick and easy to make and sure to become one of your favorite dishes! Packed full of flavor, this homemade ravioli
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.
After a visit to Seasons 52 and seeing it on the menu, I knew I needed to make a cheese ravioli at home ASAP after my first bite! I’ve made egg ravioli, apple and walnut ravioli, and pear ravioli but I think this easy goat cheese ravioli is my current favorite!
Goat cheese and basil compliments each other so lovely for this cheese ravioli recipe, giving it this fresh and light flavor. It only costs $10 to make 4 servings.
Table of Contents
Goat Cheese Ravioli Ingredients
For the Sauce
- Tomato – Light, fresh and flavorful addition to this delicious and simple dish.
- Spinach – Fresh spinach adds color and flavor.
- Vegetable Stock – I like to serve this cheese ravioli with a very simple and fresh sauce. You can make the sauce in a matter of minutes and it simmers away while you make the ravioli.
- Olive Oil – Oil is needed for the pasta sauce, you don’t need anything expensive of use extra virgin as it will be heated.
- Garlic – Use fresh garlic cloves to flavor the sauce.
For the Pasta and Filling
- Pasta – Fresh pasta using this Kitchen Aid pasta recipe and pasta roller with a little bit of extra water to make the pasta easier to work with or you can make ravioli with wonton wrappers.
- Goat Cheese – Goats cheese has a tart, tangy and slightly earthy flavor. Buy a fresh log rather than spreadable.
- Cottage Cheese – Cottage cheese adds more creaminess to the ravioli filling.
- Basil – Use fresh basil leaves for flavor and freshness.
How to Make This Cheese Ravioli Recipe
- Boil water and add tomato.
- Remove, peel and core tomato.
- De-stem and cut the fresh spinach into strips. Set aside.
- Simmer the vegetable stock and add in the olive oil, garlic, and tomatoes. Leave the saucepan to simmer on low while making pasta.
- Combine filling – goat cheese, cottage cheese, and basil and mix well.
- Fill – add 1-2 tablespoon of the filling onto the sheet of pasta, leaving around 1-2 inches between each filling.
- Seal and cut the ravioli.
- Boil – cook for 3 minutes. Right before your ravioli is done
- Sauté – add the spinach to your saucepan with the sauce.
- Toss – Once the ravioli is done, remove it from the water, toss in the sauce until coated and garnish with fresh grated parmesan and additional basil.
Can Homemade Ravioli be Made in Advance?
Fresh pasta is best served as soon as you have made it. It cooks quickly and there’s nothing quite like serving it straight to the table. You can get ahead on your prep though:
- Pasta dough can be made a day ahead, wrapped and refrigerated. Bring the dough to room temperature before proceeding with the recipe.
- Pasta dough can be stored in the freezer for up to 1 month. Wrap it tightly in plastic wrap before storing it in an airtight freezer safe bag.
- You can make the filling a day or two ahead of time and keep it covered in the fridge.
Can Ravioli be Frozen?
Yes! You can freeze homemade ravioli.
- Place the uncooked ravioli in a single layer on a parchment lined baking tray. Cover with clingfilm.
- Freeze them for around 30 minutes, or until they are solid.
- Transferred the raviolis to an air-tight container or bag to be stored in the freezer for up to 6 months.
- Cook without thawing.
What Wine Pairs Well with Cheese Ravioli?
A full-bodied white wine such as Viognier pairs perfectly with this goat cheese basil ravioli. I also enjoy it with a sauvignon blanc or if you prefer red, it will work well with a light pinot noir.
- Pasta seals easily when fresh. If you’re not going to use your pasta dough right away, wrap it in saran wrap & 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.
- 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.
More Cheesy Pasta Recipes
- Pasta Con Broccoli
- Bow Tie Pasta Salad
- Creamy Chicken Pasta with Cajun Sauce
- Cacio e Pepe
- Truffle Mac and Cheese with Smoked Gouda
If you try this yummy goat cheese ravioli, please come back to share using my 5 star rating in the comments below! Not only do I appreciate it, but I know readers do, too!
Goat Cheese Ravioli
- 1 tomato
- 1/2 cup spinach
- 1/4 cup vegetable stock
- 1 tablespoon olive oil
- 1 teaspoon garlic
- 8 ounces pasta
- 5 ounces goat cheese
- 4 ounces low fat cottage cheese
- 1/3 cup basil minced
- In a large pot, boil water, and add a tomato. Let it boil for 5 minutes.
- When done, keep the pot of water boiling for the pasta and remove the tomato with a slotted spoon and run it under cold water
- Core the tomato and lightly peel the skin off the tomato before dicing it. Set aside.
- Next, destem and cut the fresh spinach into strips. Set aside.
- In a saucepan on medium-low heat, simmer the vegetable stock and add in the olive oil, garlic, and tomatoes. Leave the saucepan to simmer on low while making pasta.
- In a bowl, combine goat cheese, cottage cheese, and basil and mix well.
- Once combined, place 1-2 tablespoon of the filling onto the sheet of pasta, leaving around 1-2 inches between each filling. Seal and cut the ravioli.
- Add the ravioli to the boiling water and let cook for 3 minutes. Right before your ravioli is done, add the spinach to your saucepan with the sauce.
- Once the ravioli is done, remove it from the water, toss in the sauce until coated and garnish with fresh grated parmesan and additional basil.