Goat Cheese Ravioli: The Best Sauce Pairings

Goat cheese ravioli is a delicious dish that can be served with a variety of sauces to enhance its flavour. A brown butter sage sauce is a classic pairing, with the nutty aroma of the browned butter complementing the creaminess of the goat cheese. For those who prefer a simpler option, a basic butter sauce with a pinch of garam masala can also be a tasty choice. Additionally, pesto, marinara, and alfredo sauces are all popular choices that can be paired with goat cheese ravioli. For a more indulgent option, a creamy mushroom and parmesan sauce is a perfect match, adding a rich and savoury dimension to the dish.

Brown butter sage sauce

To make the sauce, melt butter in a pan over medium heat. You want the butter to foam gently without being too violent. Toss in some fresh sage leaves and let the mixture bubble away for a couple of minutes. When the bubbling subsides, the sauce should be just about done. The butter should have a nutty aroma and look a bit brown, and the sage leaves should be slightly crisp.

This sauce is incredibly simple yet elegant. It's a dead-simple sauce but really brings a lot of flavour to the dish. You can also add other ingredients like walnuts, spinach, and Parmesan cheese to enhance the flavour and texture.

Ingredients:

• Goat cheese ravioli (fresh or store-bought)
• Butter
• Fresh sage leaves
• (Optional) Walnuts, chopped
• (Optional) Spinach
• (Optional) Grated Parmesan cheese

Instructions:

• Bring a pot of water to a boil and cook the ravioli according to the package instructions.
• While the ravioli is cooking, prepare the sauce. Melt butter in a large skillet over medium heat.
• Once the butter begins to sizzle and foam (about 2-3 minutes), add the sage leaves and chopped walnuts, if using.
• Continue to cook over medium heat, stirring continuously, until the butter turns a deep golden brown (about 3-5 minutes).
• Remove the skillet from the heat and stir in the spinach, if using.
• Return the skillet to low heat and cook until the spinach is wilted (about 2 minutes).
• Add the cooked ravioli to the skillet and toss to coat with the sauce.
• Serve with a light dusting of grated Parmesan cheese, if desired.

This brown butter sage sauce is a perfect complement to the goat cheese ravioli, and the entire dish can be prepared and served in less than 30 minutes.

Butternut squash sauce

To make a butternut squash sauce, roast butternut squash with olive oil, salt, and pepper in an oven preheated to 400°F for about 45 minutes or until tender. Transfer the roasted squash to a food processor and blend until smooth. You can also add other ingredients to the sauce, such as garlic, thyme, nutmeg, or other cheeses like gorgonzola and parmesan. For a thinner sauce, add some pasta water.

For a simple butternut squash brown butter sauce, melt butter in a pan over medium heat. Once the butter is frothing, stir occasionally until it turns a nutty brown colour. Add in your roasted butternut squash puree and stir to combine. You can also add in some fresh or dried sage leaves for an extra flavour boost.

If you want to make your own goat cheese ravioli from scratch, you can fill your ravioli with a combination of goat cheese, roasted butternut squash, parmesan, and nutmeg. Roll out your pasta dough and fill each ravioli with a tablespoon of the filling. Seal the ravioli by brushing the edges with water and laying a second sheet of pasta dough on top. Cut out the individual ravioli and boil them for about 1-2 minutes or until they float.

To plate your dish, stir the cooked ravioli into your butternut squash sauce. Top with breadcrumbs, prosciutto or bacon, and fresh herbs like sage or oregano. Serve immediately with extra parmesan or goat cheese on the side.

Pesto sauce

If you're making your own pesto, you can use a food processor or pestle and mortar to blend basil leaves, garlic, pine kernels, olive oil, and parmesan or pecorino cheese. However, if you're short on time, you can also use store-bought pesto as a convenient shortcut.

For a creamy pesto sauce, simply stir in some heavy cream or plant-based cream, such as oat milk. You can also add a drizzle of extra virgin olive oil to help emulsify the sauce and give it a richer mouthfeel.

When serving goat cheese ravioli with pesto sauce, a sprinkle of red pepper flakes or Aleppo pepper can add a nice touch of spice. Toasted pine nuts can also enhance the dish's flavour and provide a pleasing textural contrast.

Additionally, you can elevate the dish by adding vegetables such as peas, asparagus, broccolini, or baby spinach. Simply toss them with the cooked ravioli, or cook them directly in the pasta water for added convenience.

If you're feeling adventurous, you can even create a unique variation by incorporating leftover rotisserie chicken, Italian baked chicken breast, or lemon chicken into the mix.

With its vibrant colour and robust flavour, pesto sauce is an excellent choice to complement the creamy goat cheese ravioli and take your taste buds on a delightful journey.

Parmesan cream sauce

A creamy Parmesan sauce is a perfect pairing for goat cheese ravioli. The sharpness of the Parmesan cuts through the richness of the goat cheese, creating a delicious flavour combination. Here is a step-by-step guide to making this sauce, followed by some tips on how to serve it.

Ingredients:

• 2 tablespoons olive oil
• 1/2 lb mushrooms, sliced
• 4 garlic cloves, chopped
• 2 tablespoons white wine
• 1 1/2 cups Parmesan cheese, shredded
• Salt and pepper, to taste
• Nutmeg, a pinch (optional)

Method:

• Heat the olive oil in a skillet over medium-high heat.
• Add the sliced mushrooms and chopped garlic to the skillet. You can also add a pinch of nutmeg for extra flavour.
• Cook for around 7 minutes, until the mushrooms are softened and the garlic is fragrant.
• Add the white wine to the skillet and deglaze, scraping up any browned bits from the bottom of the pan.
• Pour in 1 1/2 cups of half-and-half and bring the mixture to a boil.
• Remove the skillet from the heat and add the shredded Parmesan cheese. Stir until the cheese is fully melted and the sauce thickens.
• Season the sauce with salt and pepper to taste.
• Add your cooked goat cheese ravioli to the sauce and gently toss to coat.

Serving Suggestions:

This creamy Parmesan sauce is a delicious and versatile option that can be served in several ways:

• As a coating for your goat cheese ravioli, garnished with chopped fresh herbs such as chives or parsley.
• As part of a larger meal, with chicken or fish as the main protein.
• With a simple green salad and Italian dressing on the side.
• For a more indulgent option, try serving it with a sage brown butter sauce. Simply melt butter in a pan over medium heat until browned and nutty, then add sage leaves and toss with the ravioli.

This sauce is a great way to elevate your goat cheese ravioli, adding a creamy texture and a sharp, savoury flavour that complements the richness of the goat cheese. Enjoy experimenting and bon appétit!

Sage brown butter sauce

Ingredients

• Goat cheese ravioli
• Butter
• Sage
• Salt
• Lemon juice
• Parmesan
• Optional: Walnuts, spinach, garlic, or pancetta

Method

• Start by cooking your goat cheese ravioli according to the package instructions.
• In a separate pan, melt butter over medium heat.
• Continue heating the butter until it turns golden brown, stirring constantly. Be careful not to burn it.
• Quickly mix in the sage and a pinch of salt, then remove the sauce from the heat.
• Drain the ravioli, reserving a small amount of the pasta water.
• Add the ravioli, pasta water, and a spritz of lemon juice to the butter sauce. Gently toss to coat the ravioli.
• Serve with grated Parmesan cheese and freshly cracked pepper.

Variations

You can also try adding some of the following to the sauce:

• Basil
• Pancetta
• Toasted pumpkin seeds
• Walnuts
• Spinach
• Garlic

Storage

This sauce can be made ahead of time and stored in an airtight container in the refrigerator for up to 3-4 days or in the freezer for 2-3 months.

Frequently asked questions