Goat Cheese Ravioli: Perfect Pairing Ideas For Foodies

Goat cheese ravioli is a delicious, creamy, and tangy dish that pairs well with a variety of sauces and ingredients. The mild and earthy flavour of goat cheese can be enhanced by a range of complementary flavours, making it a versatile choice for a homemade meal.

A classic pairing is a brown butter and sage sauce, which is simple to make and brings a nutty aroma and extra richness to the dish. For a healthier option, roasted butternut squash with garlic, walnuts, sundried tomatoes, rosemary, and a touch of honey makes a delicious, creamy sauce. For those who enjoy a kick of spice, a red bell pepper purée or a salsa di noci (walnut sauce) can add an extra dimension to the dish.

For a lighter option, a simple pesto sauce or a combination of arugula, lemon, and pine nuts can be a refreshing choice, allowing the flavour of the goat cheese to shine through.

Meat lovers can add protein to the dish with cooked bacon, prosciutto, or even lobster.

With so many options to choose from, goat cheese ravioli is a versatile and satisfying meal that can be tailored to a range of tastes and preferences.

Sage butter sauce

Goat cheese ravioli is a delicious dish that can be served with a variety of sauces, including pesto, marinara, alfredo, and cream-based sauces. However, one of the most classic and complementary sauces for goat cheese ravioli is a sage butter sauce.

A sage butter sauce is a simple yet flavourful addition to goat cheese ravioli. The nuttiness of the browned butter and the crispness of the sage leaves create a delicious combination that enhances the creaminess of the goat cheese.

To make a sage butter sauce, start by melting butter in a saucepan over medium heat. You want the butter to foam gently without being too violent. Fresh sage leaves are then added to the melted butter. Allow the mixture to cook gently for a couple of minutes until the butter turns a light brown colour and emits a nutty aroma. The sage leaves should also crisp up slightly. This process should take around two minutes, but be careful not to burn the butter.

Once the sauce is ready, carefully toss your cooked goat cheese ravioli in the sage butter. Season with salt and pepper to taste, and enjoy the warm, comforting dish.

For an extra indulgent touch, sprinkle some grated Parmesan cheese on top of the ravioli before serving. This will add a salty, savoury note to the dish and further enhance its flavour.

Pesto sauce

A simple pesto sauce can be made by blending fresh basil leaves with olive oil, pine nuts, garlic, and Parmesan cheese. You can also add other ingredients like lemon juice or spinach for extra flavour and colour.

To make the pesto sauce, simply combine the ingredients in a blender or food processor and blend until smooth. You can adjust the consistency by adding more olive oil if needed.

When serving, toss the cooked ravioli with the pesto sauce, ensuring each ravioli is well coated. You can also sprinkle some extra Parmesan cheese on top for added flavour and texture.

This dish is best served fresh, but leftovers can be stored in the refrigerator for up to three days.

Spinach and nutmeg

Ingredients:

• 400 grams pastry flour
• 2 eggs
• 1 tablespoon olive oil
• 1 teaspoon salt
• 250 grams goat cheese
• 40 grams Parmesan
• Spinach
• Nutmeg
• Butter
• Shallot
• 2 garlic cloves

Method:

• Knead the pastry flour, eggs, olive oil and salt together. Shape into a ball, cover and let rest for 30 minutes.
• Rinse the spinach and blanch in boiling salted water for 1 minute. Drain and chop finely.
• Peel and finely chop the shallot and garlic cloves. Grate the Parmesan.
• Heat butter in a pan and sauté the shallots and garlic. Add spinach, goat cheese, Parmesan, and nutmeg. Season with salt and pepper.
• Roll out the pasta dough very thinly with a pasta machine or on a floured surface with a rolling pin.
• Place 1 tablespoon of filling at intervals of about 5-6 cm on a sheet of pasta dough. Top with another sheet and press the dough together around the filling. Cut out square ravioli shapes.
• Boil the ravioli in salted water for 4-5 minutes.
• Meanwhile, blanch a tomato, peel, chop and add to a pan with rosemary, garlic and olive oil. Sauté for 1-2 minutes, then add the drained ravioli and some pasta water.

Tips:

• The ravioli filling should be firm, so ensure all the liquid is removed from the spinach.
• If the filling is too soft, place the bowl in the refrigerator to firm up.
• You can use a ravioli mould to help shape the pasta.
• You can freeze the ravioli for later by placing them on a baking sheet in the freezer, then transferring to a freezer bag once frozen.

Sun-dried tomato cream sauce

Sun-dried tomatoes and goat cheese is a classic combination for ravioli. The sweetness of the sun-dried tomatoes pairs well with the creamy goat cheese.

A sun-dried tomato cream sauce is a great way to enhance the flavour of goat cheese ravioli. Here is a recipe for a delicious and creamy sun-dried tomato sauce:

Ingredients:

• Sun-dried tomatoes
• Heavy/ thickened cream
• Olive oil
• Garlic
• Italian seasoning
• Salt and pepper to taste
• Fresh basil (optional)

Instructions:

• Chop the sun-dried tomatoes into small pieces.
• Heat olive oil in a pan over medium heat.
• Add the chopped sun-dried tomatoes, garlic, and Italian seasoning to the pan. Sauté for 2-3 minutes until the tomatoes are softened.
• Add the heavy cream to the pan and stir well.
• Simmer the mixture for a few minutes until it thickens and reduces slightly.
• Season with salt and pepper to taste.
• If desired, chop some fresh basil and add it to the sauce for extra flavour.
• Toss the cooked goat cheese ravioli with the sun-dried tomato cream sauce and serve immediately.

This sauce is a perfect complement to the goat cheese ravioli. The creaminess of the sauce enhances the richness of the goat cheese, while the sun-dried tomatoes add a touch of sweetness to the dish.

You can also add other ingredients to the sauce, such as spinach, artichokes, or capers, to create a more complex flavour profile. Additionally, if you want a lighter version of the sauce, you can substitute milk for the heavy cream.

So, the next time you're looking for a delicious sauce to pair with your goat cheese ravioli, why not try whipping up a sun-dried tomato cream sauce? It's sure to be a tasty treat!

Brown butter pine-nut sauce

A brown butter pine-nut sauce is a great pairing with goat cheese ravioli. The sauce is simple to make and is packed with flavour.

Ingredients

• Butter
• Pine nuts
• Olive oil
• Salt & pepper
• Ravioli
• Parmesan cheese

Optional Ingredients

• Fresh sage leaves
• Spinach
• Arugula
• Lemon zest

Method

• Melt the butter and olive oil in a pan.
• Add the sage leaves and allow them to fry gently in the butter.
• Shortly before the ravioli are done, add the pine nuts to the pan. You want the pine nuts to turn golden brown.
• Drain the ravioli and add to the pan with the sauce.
• Mix carefully and serve immediately.

Variations

This sauce is very versatile and can be adapted to include other ingredients. For example, you could include spinach or arugula, which balances out the creamy goat cheese filling with its peppery bite. Lemon zest can also be added for a zesty kick.

Frequently asked questions