Bushra Griffith
Goat cheese ravioli is a delicious dish that can be made in a variety of ways, with different sauces to suit different tastes. A simple brown butter and sage sauce is a classic and easy option for goat cheese ravioli, while other recipes suggest a creamy mushroom and parmesan sauce, or a walnut sauce. For those who like a sweet and savoury combination, pumpkin goat cheese ravioli with pecan and sage brown butter sauce is a popular choice.
Characteristics and their values for sauce to go with goat cheese ravioli:
| Characteristics | Values |
|---|---|
| Type of sauce | Brown butter sauce, creamy walnut sauce, mushroom and parmesan sauce, basil sauce, wine sauce |
| Ingredients | Butter, walnuts, pecans, sage, garlic, shallots, wine, cream, basil, lemon juice, olive oil, garam masala, red pepper flakes, parmesan, mushrooms |
| Preparation | Melt butter, cook walnuts, add remaining butter, shallots and garlic, add wine and cream, stir in basil, salt and pepper, boil ravioli, drain, add sauce |
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What You'll Learn
Goat cheese ravioli with creamy walnut sauce
Ingredients:
- Goat cheese
- Walnuts, chopped
- Basil
- Oil
- Lemon peel/zest
- Butter
- Shallots/Onions
- Garlic
- Wine (white wine or something stronger like brandy)
- Cream
- Salt and pepper
- Ravioli (goats' cheese and spinach filling)
Method:
Firstly, make the ravioli filling by combining the goat cheese, walnuts, basil, oil, and lemon peel in a bowl and mixing well. Set this aside. Now, take your pasta sheets and place teaspoons of the filling 2 inches apart along half of the pasta sheet. Brush the dough around the filling very lightly with water, then fold the pasta sheet over, pressing gently to remove any air and seal the edges. Cut into individual ravioli and place on a lined tray. These can be made ahead of time and chilled.
Next, make the sauce. Melt butter in a large, heavy skillet over medium-high heat. Add the walnuts and cook, stirring, for about 3 minutes until brown and fragrant. Remove the nuts from the pan and set aside. In the same pan, add more butter, shallots/onions, and garlic, and sauté for 1-2 minutes until softened and fragrant. Pour in the wine and cook until it has nearly evaporated, then add the cream and bring to a boil. Cook over medium-high heat until the sauce has thickened and reduced by about half, stirring occasionally. Season with salt and pepper, then stir through the basil.
Finally, cook the ravioli in a large pot of salted, boiling water for 3-4 minutes until tender. Drain and add the ravioli to the pan with the sauce, tossing gently to coat. Serve immediately, sprinkling each serving with grated Parmesan cheese.
Variations:
Some recipes suggest deglazing the sauce with alcohol for added depth of flavor. You can use white wine, limoncello, or brandy. You could also add some garam masala to the sauce for extra warmth and spice. For a vegetarian option, serve the ravioli with a spinach and goat cheese filling, coated in a creamy mushroom and Parmesan sauce.
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Goat cheese ravioli with spinach and mushroom sauce
Ingredients
- Goat cheese
- Spinach
- Mushrooms
- Butter
- Olive oil
- Salt
- Black pepper
- Pasta dough
- Flour
- Egg
- Parmesan cheese
- Nutmeg
- Garam masala (optional)
- White wine or brandy (optional)
- Onion
- Garlic
- Red pepper flakes
- Basil (optional)
- Lemon juice (optional)
Instructions
Make the Ravioli Dough:
In a bowl, combine flour and salt. In a separate bowl, stir water with an egg until well mixed. Gradually add the egg-water mixture to the flour and mix until a dough forms. If using a mixer, switch to a dough hook attachment and knead until smooth. If making the dough by hand, sprinkle flour on your working surface and hands, then knead the dough until well-textured and firm. Form the dough into a ball or disk, wrap it in plastic, and let it rest for 30 minutes to an hour at room temperature.
Make the Filling:
In a bowl, mix softened goat cheese with spinach, parmesan cheese, nutmeg, salt, and black pepper. You can also add other ingredients like basil, lemon juice, or red pepper flakes to taste.
Assemble the Ravioli:
Roll the dough into thin sheets. Place small amounts of the filling about one inch apart over half of the pasta sheet. Cover the filling with another sheet of pasta, pressing firmly around the filling to seal. Cut the sheets into individual ravioli, then seal the edges.
Make the Sauce:
In a large saucepan, heat olive oil over medium heat. Add mushrooms and garlic, cooking until the mushrooms are lightly browned and tender. Reduce the heat and add spinach, cooking until wilted and combined with the mushrooms. Transfer the mixture to a bowl and let it cool. In the same pan, melt butter and add a splash of olive oil. Toss the cooked ravioli in the pan with a bit of pasta water to thicken the sauce.
Final Steps:
Once the mushroom-spinach mixture has cooled, add the goat cheese and season with salt. Fill the ravioli with the mixture, then cook the ravioli in boiling salted water in batches for 2-3 minutes or until they float. Drain the ravioli, then coat them with the sauce. Sprinkle with parmesan cheese and serve immediately.
Tips and Variations:
You can deglaze the sauce with alcohol like limoncello, white wine, or brandy for added sweetness. For a classic combination, try a brown butter sage sauce. Simply melt butter in a pan over medium heat until foaming and nutty-smelling, then add fresh sage leaves and let it bubble for a few minutes. You can also experiment with different fillings and sauces, such as adding sautéed onions, rosemary, or ricotta to the goat cheese filling, or using a tomato-based sauce instead of a cream-based one.
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Pumpkin goat cheese ravioli with pecan and sage brown butter sauce
Pumpkin Goat Cheese Ravioli:
For the ravioli, you will need fresh pumpkin puree, which you can make yourself or use canned puree. Mix the pumpkin puree with goat cheese, romano cheese, and your choice of aromatic spices. You can also add some olive oil, parmesan, basil, salt, and black pepper to taste.
Once you have your filling ready, it's time to assemble the ravioli. Divide your dough into four equal parts and roll them out into thin sheets. Place about 1 to 1 1/2 teaspoons of filling about an inch apart over half of the pasta sheet. Brush the edges of the pasta with a beaten egg and place another sheet of pasta on top, sealing the ravioli. Cut the sheets into individual ravioli and seal the edges with a fork.
Pecan and Sage Brown Butter Sauce:
For the sauce, start by browning some butter in a pan. You can use salted or unsalted butter, depending on your preference. Add fresh sage leaves, nutmeg, and, optionally, some garlic and chilli to infuse the butter with extra flavour.
Once the butter is browned and infused, add the cooked ravioli to the pan and toss to coat them with the sauce. Finally, plate the ravioli and sprinkle over the toasted pecans, adding some texture and a nutty flavour to the dish. You can also garnish with grated parmesan cheese and a drizzle of hot sauce for an extra kick.
This dish is best served fresh and hot, so enjoy your delicious, homemade pumpkin goat cheese ravioli with pecan and sage brown butter sauce!
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Goat cheese ravioli with basil and olive oil sauce
Ingredients
- All-purpose flour
- Semolina flour
- Salt
- Egg yolks
- Olive oil
- Ricotta
- Parmesan
- Goat cheese
- Sage
- Garlic
- Lemon
- Basil
- Red pepper flakes
- Wine
- Lemon juice
Method
Firstly, make the ravioli dough. Add the all-purpose flour, semolina flour, and salt to a food processor. Then, add the egg yolks and olive oil and pulse to combine. With the food processor on low, add the cold water and pulse until the dough forms into a loose ball. Turn the dough out onto a clean surface and knead just until the dough forms a smooth ball. Wrap the dough tightly in plastic and set it aside at room temperature to rest for 30 minutes.
Next, make the filling. Combine the ricotta, parmesan, goat cheese, sage, garlic, and lemon in a small bowl. Season with salt and pepper to taste. Add the egg yolk and stir to combine. Transfer the mixture to a piping bag or a plastic bag with the edge cut off.
Now, roll out the dough and fill the ravioli. Divide the dough into 4 equal parts and roll each part into a thin sheet. Place about 1 1/2 teaspoons of filling one inch apart over half of the pasta sheet (12 in total). Cover the filling with another sheet of pasta and press firmly around the filling to seal. Cut into individual ravioli, then seal the edges.
To make the sauce, heat olive oil in a large skillet. Add garlic and red pepper flakes, cooking until fragrant. Pour in the wine and simmer until the alcohol has evaporated. Add lemon juice, basil, and season with salt and pepper.
Finally, bring a large pot of salted water to a boil and cook the ravioli in batches for about 2-3 minutes or until they float. Drain the ravioli and toss them with the sauce.
Enjoy your delicious goat cheese ravioli with basil and olive oil sauce!
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Goat cheese ravioli with wine and cream sauce
Goat cheese ravioli is a delicious and creamy dish that can be paired with a variety of sauces to enhance its flavour. One option is to create a simple wine and cream sauce, which can be made by sautéing garlic and shallots before adding wine, cream, and seasonings. Here is a step-by-step guide to making goat cheese ravioli with a wine and cream sauce:
Ingredients:
- Goat cheese
- Flour
- Egg
- Salt
- Water
- Butter
- Wine (white wine or sweet wines like limoncello or brandy)
- Cream
- Seasonings (basil, garlic, red pepper flakes, salt, pepper, nutmeg, etc.)
Method:
Start by making the ravioli dough. Mix flour with salt, and in a separate bowl, stir water with egg until well combined. Combine the flour and egg-water mixture, and knead until you have a well-incorporated, firm dough. Let the dough rest for an hour at room temperature.
Next, make the filling by mixing softened goat cheese with olive oil, parmesan, basil, salt, and black pepper. You can also add chopped spinach and nutmeg to the filling for a savoury accent.
Roll out the dough into thin sheets and place small amounts of filling about an inch apart. Cover with another sheet of pasta, seal the edges, and cut into individual ravioli.
To make the wine and cream sauce, start by heating butter in a pan and sautéing garlic and shallots. Add wine and let it simmer until the alcohol evaporates. Then, pour in the cream and continue simmering for a few minutes, whisking occasionally, until the sauce thickens. Season with salt and pepper to taste.
Finally, cook the ravioli in salted boiling water for a few minutes until they float, then drain and toss with the sauce. Serve with grated cheese on top and enjoy!
This dish is a delicious and indulgent option, perfect for a cosy night in or even a dinner party, and can be customised with additional ingredients like spinach, walnuts, or mushrooms for extra flavour and texture.
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Frequently asked questions
A simple sauce for goat cheese ravioli is a brown butter sauce with sage. Simply melt butter in a pan over medium heat, add in fresh sage leaves, and let it cook for a few minutes until the butter browns and has a nutty aroma.
Pumpkin Goat Cheese Ravioli with Pecan and Sage Brown Butter Sauce is a great option for the fall. The recipe includes pumpkin, goat cheese, Romano, egg, parsley, sage, rosemary, thyme, and nutmeg, seasoned with salt and pepper.
A creamy mushroom and Parmesan sauce is a great option if you want to add vegetables to your goat cheese ravioli. You can also add spinach to the ravioli filling to make it more nutritious.
