Fresh, light, and packed with flavor, this goat cheese and basil ravioli looks impressive but takes under an hour to put together. You’re going to want to make this cheese ravioli recipe on repeat!
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 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.