Randy Chandler
Goat cheese ravioli is a delicious, tangy, and surprisingly simple dish to make. The goat cheese filling can be combined with a variety of ingredients, such as spinach, basil, lemon, and garlic, to create a creamy and rich flavour. The ravioli can be cooked in a matter of minutes and served with your favourite sauce, such as pesto, marinara, or alfredo. This dish can be made and enjoyed at home and is perfect for those looking for a fresh and light meal.
How to cook goat cheese ravioli
| Characteristics | Values |
|---|---|
| Ingredients | Goat cheese, ricotta, parmesan, basil, spinach, nutmeg, salt, pepper, egg, flour, olive oil, garlic, lemon, wine, red pepper flakes |
| Equipment | Ravioli mold, bowl, skillet, saucepan, slotted spoon, food processor, pasta machine, rolling pin, plastic wrap, baking sheet, freezer bag, piping bag |
| Preparation | Combine cheeses, basil, salt and pepper in a bowl. Soften goat cheese in the microwave for 5-10 seconds. Add a little nutmeg. Use a ravioli maker, knife or pizza cutter to cut the dough. Seal the ravioli with an egg wash. Boil salted water and cook the ravioli until they float. |
| Serving Suggestions | Serve with your favorite sauce, such as pesto, marinara, alfredo, olive oil, sage brown butter, or a creamy mushroom and parmesan sauce. |
| Storage | Uncooked ravioli can be stored in the fridge for up to 24 hours or frozen for up to 6 months. Cooked ravioli can be stored in an airtight container in the refrigerator for up to 3 days. |
Explore related products
What You'll Learn
How to make goat cheese ravioli dough
Making goat cheese ravioli dough from scratch is simple and oh so delicious. Here is a step-by-step guide on how to make it:
Ingredients:
- Flour
- Eggs
- Olive oil
- Salt
- Water
- Goat cheese
- Parmesan
- Basil
- Black pepper
Method:
- Whisk together the oil and eggs. Put the flour and salt in a food processor, add the oil and egg mixture, and blend to form a dough. You may need to add extra flour or oil to get the right consistency.
- Once the dough has come together and is smooth, you may need to work it a little by hand. Then, divide it into four thick, rectangular blocks.
- Wrap the dough blocks in plastic wrap and chill for at least 30 minutes, or up to 2 days.
- Lightly dust a work surface with flour. Take one piece of dough and flatten it on the floured surface with a rolling pin.
- Set your pasta machine to the widest setting and pass the dough through. Repeat, narrowing the setting by a notch each time, until you get to the lowest setting.
- When each sheet is rolled, keep it under a moist towel so it doesn’t dry out.
- Divide the dough into 2 or 4 equal parts, depending on your recipe. Roll the dough into thin sheets.
- Place about 1 to 1.5 teaspoons of filling, spaced about one inch apart, over half of the pasta sheet. The number of ravioli you can make will depend on the size of your sheet and the size of your desired ravioli.
- Cover the filling with another sheet of pasta and press firmly around the filling to seal.
- Cut the ravioli into individual pieces with a knife or pizza cutter. Seal the edges with a fork or your fingers. You can also use an egg wash (one egg with a tablespoon of water) to help seal the ravioli.
- Bring a large pot of salted water to a boil. Cook the ravioli in batches of about 2-3 minutes or until they float.
- Drain the ravioli and add them to your chosen sauce.
Your goat cheese ravioli is now ready to serve!
Goat Cheese: Flavors From Diet and Bacteria
You may want to see also
How to make goat cheese ravioli filling
To make the goat cheese ravioli filling, you will need goat cheese, ricotta or cottage cheese, parmesan, basil, sage, garlic, lemon, and salt and pepper to taste. You can also add nutmeg, spinach, and fresh basil and garlic cloves for extra flavour. If you want to add some protein to the filling, you can add cooked bacon or prosciutto.
First, bring the goat cheese to room temperature to soften. Then, combine the cheeses, herbs, and spices in a bowl. You can use a stand mixer or paddle attachment to do this, or simply mix by hand. If you are adding an egg yolk, add it now and stir to combine. Finally, transfer the mixture to a piping bag or a plastic bag and store it in the fridge until you are ready to fill your ravioli.
It is important that your filling is not too runny. If it is a little soft, place the bowl in the refrigerator to firm up before filling your ravioli.
Goat Cheese Unveiled: Its Surprising Scientific Name and More
You may want to see also
How to cook goat cheese ravioli
Goat cheese ravioli is a delicious and simple dish to make at home. The goat cheese filling provides a tangy and creamy flavour, and the dish can be served with a variety of sauces, such as pesto, marinara, or alfredo. Here is a step-by-step guide on how to cook goat cheese ravioli:
Ingredients
For the ravioli filling, you will need:
- Goat cheese
- Ricotta cheese
- Parmesan cheese
- Fresh basil
- Salt and pepper to taste
- Optional: Garlic, lemon, sage, and other herbs
For the ravioli dough, you will need:
- Flour (all-purpose or semolina)
- Eggs
- Olive oil
- Water
- Salt
Preparing the Filling
In a medium-sized bowl, mix the softened goat cheese with the ricotta, parmesan, basil, salt, and pepper. You can also add other ingredients like garlic, lemon zest, and other herbs for additional flavour. Combine the ingredients until they form a thick and creamy filling.
Making the Dough
To make the ravioli dough, whisk together the eggs and olive oil in a large bowl. In a separate bowl, mix the flour and salt. Gradually add the wet ingredients to the dry ingredients and mix until a soft dough forms. You may need to adjust the amounts of flour and water to achieve the right consistency.
Assembling the Ravioli
Divide the dough into equal portions and roll them out into thin sheets. Place small amounts of the filling at evenly spaced intervals on one sheet of dough. Cover the filling with another sheet of dough and press firmly around the filling to seal the ravioli. You can use a ravioli cutter or a knife to cut the dough into individual ravioli. Be sure to seal the edges well to prevent the filling from leaking out during cooking.
Cooking the Ravioli
Bring a large pot of salted water to a boil. Carefully place the ravioli in the boiling water and cook for 2-3 minutes or until they float to the surface. Use a slotted spoon to remove the ravioli from the water and drain them.
Serving
Serve the cooked ravioli with your favourite sauce. You can also garnish with fresh basil, chopped chives, or other herbs. Enjoy your homemade goat cheese ravioli!
Storage
Ravioli can be stored in the refrigerator for up to three days or frozen for up to six months. To freeze, place the uncooked ravioli in a single layer on a baking sheet and freeze until solid. Then, transfer them to an airtight container or freezer bag.
Goat Cheese and Whole 30: What's the Verdict?
You may want to see also
Explore related products
How to make a sauce for goat cheese ravioli
Goat cheese ravioli is a delicious, creamy dish that can be served with a variety of sauces. Here are some ideas for sauces that will complement the goat cheese filling:
Brown Butter Sage Sauce
A classic and simple sauce that pairs well with goat cheese ravioli. To make this sauce, melt butter in a pan over medium heat until it is foaming gently. Add fresh sage leaves and let the mixture bubble away for a few minutes until the butter turns a nutty brown colour and the sage leaves are slightly crisp.
Parmesan Cream Sauce with Mushrooms
This sauce is a great option if you're looking for something creamy and cheesy to go with your goat cheese ravioli. Sauté mushrooms and garlic in a pan, then add cream and Parmesan cheese, stirring until the cheese is melted. Season with nutmeg, salt, and pepper to taste.
Basil Sauce
For a fresh and light option, try a basil sauce. Combine softened goat cheese with olive oil, basil, salt, and black pepper. You can also add some red pepper flakes for a bit of spice. Cook the garlic and pepper flakes in a skillet until fragrant, then add wine and simmer until the alcohol evaporates.
Pesto, Marinara, or Alfredo Sauce
Goat cheese ravioli can also be served with a variety of other sauces such as pesto, marinara, or alfredo. These sauces are easily accessible and can add a different flavour profile to your dish.
Garam Masala Sauce
For an Indian-inspired twist, try a garam masala sauce. Cook onions and garlic in butter, then deglaze the pan with limoncello, white wine, or brandy. Add milk and goat cheese, bringing the mixture to a boil. Season with salt, pepper, and garam masala to taste.
Experiment with different sauces and seasonings to find your favourite combination!
Goat Cheese Crumbles: Organic, Non-GMO, and Pasteurized?
You may want to see also
How to store goat cheese ravioli
If you're not going to use your goat cheese ravioli right away, you can store it in a few ways. If you're planning to cook it within the next 24 hours, you can keep the uncooked ravioli wrapped in plastic in the fridge. If you don't need it for a while, you can freeze it. To do this, place the uncooked ravioli in a single layer on a parchment-lined baking tray. Cover the tray with plastic wrap and freeze for around 30 minutes, or until they are solid. Then, transfer the ravioli to an airtight container or bag and store it in the freezer for up to six months.
If you have already cooked your goat cheese ravioli, you can store it in an airtight container in the refrigerator for up to three days. Before storing, drain off the water from the ravioli after boiling, and toss in a little olive oil.
Goat Cheese and Phlegm: Is There a Connection?
You may want to see also
Frequently asked questions
To make the dough, you will need flour, turmeric, lemon zest, oil, and eggs. Whisk the oil and eggs together, then put the dry ingredients in a food processor, add the oil and egg mixture, and blend until it forms a crumbly dough.
You will need goat cheese, parmesan, herbs, and lemon zest. Combine the ingredients in a bowl and season with salt and pepper.
Divide the dough into 2-4 equal parts and roll out each piece into a thin sheet. Place teaspoon-sized amounts of filling one inch apart over half of the pasta sheet. Cover the filling with another sheet of pasta and press to seal. Cut into individual ravioli and seal the edges.
Bring a large pot of salted water to a boil and cook the ravioli for 2-5 minutes or until they float. Drain the water and add the ravioli to your chosen sauce.
Heat oil in a skillet over medium-high heat. Add mushrooms, garlic, and nutmeg and cook for about 7 minutes. Add half-and-half, bring to a boil, then remove from heat. Add grated parmesan cheese and mix until the mixture thickens.
