How to Make Homemade Spinach and Goat Cheese Ravioli

Simple Summary

Delicate homemade ravioli filled with a creamy blend of spinach and tangy goat cheese, creating a luxurious and flavorful pasta dish that's both comforting and elegant.

Recipe Details

• Prep Time: 45 minutes
• Cook Time: 15 minutes
• Total Time: 1 hour
• Servings: 4
• Difficulty: Intermediate

Ingredients

For the pasta dough:

• 2 cups all-purpose flour
• 3 large eggs
• 1 tablespoon olive oil
• 1/2 teaspoon salt

For the filling:

• 2 cups fresh spinach, chopped
• 8 oz goat cheese, softened
• 1/4 cup grated Parmesan cheese
• 1 clove garlic, minced
• 1/4 teaspoon nutmeg
• Salt and pepper to taste

For the sauce:

• 4 tablespoons unsalted butter
• 2 tablespoons fresh sage leaves, chopped
• 1/4 cup pasta cooking water
• 2 tablespoons grated Parmesan cheese

Instructions

1. Make the pasta dough: In a large bowl, mix flour and salt. Create a well in the center and add eggs and olive oil. Gradually incorporate flour into the wet ingredients until a 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. Prepare the filling: In a pan, sauté spinach until wilted. Cool and squeeze out excess moisture. Mix with goat cheese, Parmesan, garlic, nutmeg, salt, and pepper.

4. Roll out the pasta dough using a pasta machine or rolling pin until very thin (about 1/16 inch thick).

5. Cut the dough into 3-inch circles. Place a teaspoon of filling in the center of half the circles.

6. Brush the edges with water and top with remaining circles. Press firmly to seal, removing air bubbles.

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

8. Meanwhile, make the sauce: Melt butter in a large skillet over medium heat. Add sage and cook until butter is lightly browned and fragrant, about 3 minutes.

9. Add 1/4 cup of pasta cooking water to the butter sauce and simmer for 1 minute.

10. Gently transfer cooked ravioli to the skillet with sauce. Toss to coat.

11. Serve immediately, garnished with grated Parmesan cheese and additional sage if desired.

Chef's Notes

• For a time-saving option, use wonton wrappers instead of making pasta from scratch.
• The ravioli can be made ahead and frozen. Freeze on a baking sheet, then transfer to a freezer bag. Cook from frozen, adding 1-2 minutes to the cooking time.
• For a lighter version, try using part-skim ricotta in place of some of the goat cheese.
• Ensure your work surface is well-floured to prevent the ravioli from sticking.

Nutritional Info

Per serving (approximately 6-8 ravioli):

• Calories: 450
• Protein: 20g
• Fat: 25g
• Carbohydrates: 40g
• Fiber: 2g
• Rich in calcium and vitamin A from the spinach and cheese

Serving Suggestions

Serve these delicate ravioli as a first course or main dish. They pair beautifully with a crisp white wine like Pinot Grigio or Sauvignon Blanc. For a complete meal, serve alongside a fresh arugula salad dressed with lemon vinaigrette and a slice of crusty bread to soak up the delicious sauce. Garnish with additional fresh sage leaves and a sprinkle of toasted pine nuts for added texture and flavor.