How to Make Homemade Spinach and Goat Cheese Ravioli

Simple Summary

Indulge in the perfect balance of creamy goat cheese and earthy spinach wrapped in delicate homemade pasta. This Spinach and Goat Cheese Ravioli is a gourmet dish that's surprisingly easy to make at home.

Recipe Details

• Prep Time: 1 hour
• Cook Time: 30 minutes
• Total Time: 1 hour 30 minutes
• Servings: 4
• Difficulty: Intermediate

Ingredients

• 2 cups all-purpose flour
• 3 large eggs
• 1/2 teaspoon salt
• 1 tablespoon olive oil
• 8 oz fresh spinach, roughly chopped
• 8 oz goat cheese, softened
• 1/4 cup grated Parmesan cheese
• 1/4 teaspoon nutmeg
• Salt and black pepper to taste
• 4 tablespoons unsalted butter
• 2 cloves garlic, minced
• 2 tablespoons fresh sage leaves, chopped
• 1/4 cup pasta water (reserved from cooking)
• Zest of 1 lemon

Instructions

1. In a large bowl, mix flour and salt. Create a well in the center and add 2 eggs and olive oil. Mix with a fork, gradually incorporating flour until a shaggy dough forms.

2. Knead the dough on a floured surface for 8-10 minutes until smooth and elastic. Wrap in plastic and let rest for 30 minutes.

3. Meanwhile, sauté spinach in a pan over medium heat until wilted, about 3 minutes. Cool and squeeze out excess moisture.

4. In a bowl, mix cooled spinach, goat cheese, Parmesan, nutmeg, salt, and pepper.

5. Divide pasta dough into 4 portions. Roll each portion through a pasta machine, starting at the widest setting and gradually decreasing until you reach the second-to-last setting.

6. Lay one sheet of pasta on a floured surface. Place 1 tablespoon of filling every 2 inches along the sheet. Brush around the filling with water.

7. Cover with another sheet of pasta, pressing around the filling to seal. Cut into ravioli with a knife or pasta wheel.

8. Bring a large pot of salted water to a boil. Cook ravioli in batches for 3-4 minutes until they float to the surface.

9. While ravioli cooks, melt butter in a large skillet over medium heat. Add garlic and sage, cooking until fragrant, about 1 minute.

10. Using a slotted spoon, transfer cooked ravioli to the skillet. Add 1/4 cup pasta water and toss gently to coat.

11. Serve immediately, garnished with lemon zest and additional Parmesan if desired.

Chef's Notes

• For a shortcut, use wonton wrappers instead of making pasta from scratch.
• The filling can be made a day ahead and refrigerated.
• Freeze uncooked ravioli on a baking sheet, then transfer to a freezer bag for longer storage.
• For a lighter version, try using part-skim ricotta in place of some of the goat cheese.
• Add a handful of toasted pine nuts to the sauce for extra crunch and flavor.

Nutritional Info

Per serving: Approximately 550 calories, 28g protein, 30g fat (18g saturated), 50g carbohydrates, 3g fiber. This dish is rich in calcium from the goat cheese, iron from the spinach, and provides a good balance of protein and complex carbohydrates.

Serving Suggestions

Serve these ravioli as a main course with a side of roasted cherry tomatoes or a light arugula salad dressed with lemon vinaigrette. For a complete Italian-inspired meal, start with a small Caprese salad and finish with a scoop of lemon sorbet. Pair with a crisp white wine like Pinot Grigio or a light-bodied red like Chianti. For a beautiful presentation, sprinkle the plated ravioli with additional fresh sage leaves and a light dusting of grated Parmesan.