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!
This post was originally published May 3, 2012 and updated with fresh content and images May 13, 2021.
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 goat 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!
I like to serve this ravioli dish with a very simple and fresh sauce. You can make the sauce in minute, and it simmers while you stuff the ravioli.
Goat cheese and basil compliments each other beautifully in this recipe, giving it fresh and light flavor. Bonus? It’s a super affordable, fresh and fun dinner that everyone can enjoy… even the vegetarians in your life!
Table of Contents
Why You’ll Love this Goat Cheese Ravioli
- Easy to make
- Light and mild
- Vegetarian – great for meatless Mondays
- Feels special enough for a Sunday dinner, but simple enough for a weeknight.
Goat Cheese Ravioli Ingredients
Goat Cheese Ravioli Sauce
- Vegetable Stock – I like using vegetable stock here just because it feels like a great neutral background but it’s full of flavor. You can also use chicken stock if that’s what you have on hand.
- Garlic – Use fresh garlic cloves or minced garlic to add a hint of flavor to the sauce.
- Tomato – Light, fresh and flavorful addition to this delicious and simple dish. Use Roma tomatoes for their low water content. They’re easy to slice.
- Spinach – Fresh spinach adds color and flavor, but is completely optional.
Goat Cheese Ravioli 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. It’s completely your preference.
- Basil – Fresh basil adds flavor to the filling. You can use it on top to garnish as well.
- Add a little spinach to your sauce if you’d like, but you can also leave it out.
- Add cooked bacon or prosciutto to the filling if you’d like to add a protein.
How to Make Goat Cheese Ravioli
- Make the Filling – In a medium mixing bowl, combine filling ingredients.
- Make Ravioli – Fill cut pasta or ravioli with filling. Press to seal, and boil ravioli over medium heat for 3 minutes.
- Make the Sauce – In a saucepan on medium-low heat, bring vegetable stock, garlic, tomato and optional spinach to a simmer.
- Toss – or drizzle sauce to serve.
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.
- 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.
What to serve with goat cheese ravioli? here’s a few delicious ideas.
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.
Ravioli is two flat sheets of pasta layered around a cheesy filling to form the shape of a pillow. Tortellini is more like a dumpling, folded into a smaller curved shape more like a hat.
How to Store
- At Room Temperature – This recipe can sit out for up to two hours while serving.
- Refrigerate – Bring to room temperature and store refrigerated in an airtight container for up to three days.
- Freeze – Ravioli freezes beautifully! Flash freeze on a sheet pan and then move to an airtight container in the freezer for up to three months.
- Nut Free
- Dairy Free – if you switch out the ricotta for a dairy free version
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!
More Easy Pasta Recipes
- Pasta Con Broccoli
- Bow Tie Pasta Salad
- Creamy Chicken Pasta with Cajun Sauce
- Cacio e Pepe
- Truffle Mac and Cheese
Goat Cheese Ravioli
- wonton wrappers or homemade pasta
- 8 ounces goat cheese
- ⅓ cup basil fresh, sliced
- 4 ounces ricotta cheese or cottage cheese
- 1¼ cups vegetable stock
- 1 tomato diced
- ½ cup spinach fresh
- 1 tablespoon minced garlic or 3 garlic cloves, minced
- In a medium mixing bowl, combine cheeses, basil, salt and pepper.
- 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.
- 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.