Fresh Goat Cheese Ravioli Recipe

 

This recipe involves fresh pasta. To learn how to make fresh pasta at home, see my post on making fresh pasta at home.

Ravioli is on my top ten list of comfort foods and goat cheese is high on my superlative list of ingredients. I love how it instantly add richness and divine flavor to, well, anything that mingles with it. Recently I had purchased very disappointing goat cheese ravioli from Russo’s, our neighborhood cheese and pastisseria (so sad because Russo’s handmade buffalo mozzarella is out of this world), and I was craving the goat cheese ravioli of my dreams: creamy, melty, and delightful. This one totally delivered (do not be deceived by the underwhelming picture above – my camera skills are sadly lacking).

 

 

I poured over by cookbooks for inspiration prior to making this dish. The filling on which I decided is based on a pasta dish in Mario Batali’s The Babbo Cookbook. I was running out of time and didn’t plan ahead for the right ingredients, so I made my pasta in a different way that Mario prescribes, so that is where the similarities end. The filling contains sage, rosemary, Italian parsley, fresh goat cheese, parmigiano reggiano cheese, salt, fresh ground pepper, and nutmeg (which really adds a nice touch).

 

 

Mix the filling ingredients together and put the the fridge to chill for at least half an hour. It will help the mixture solidify when you are working with the pasta.

 

 

Speaking of pasta – remember the fresh pasta lesson? Well that is where we pick up the story. Once your filling is chilled and your dough is rolled out, trim the edges of those long pieces with a pasta cutter so everything is straight and even.

 

 

Spoon a heaping tablespoon of the filling onto the pasta, leaving an 1 1/2 inches on all sides (except the ends – leave about 3/4 inch on the ends). 

 

 

Use the pasta cutter to cut each piece evenly down the middle.

 

 

And now we have come to the panic point – the part where one asks oneself “how the heck are these ever going to stay together when BOILED?” The answer is something we all learned in elementary school art class. Remember making pinch pots? Where you’d roll out a coil of clay and then score and slurry each layer as you stacked them in order to hold them together in the kiln? Well, this isn’t much different, except sometimes you don’t even need to score (make little, shallow cuts in areas where you want to fuse the pasta together) depending on your pasta. I didn’t have to this time, but I did “slurry” (i.e. take a little bowl of water and apply water with my fingers to the areas that I was going to stick together. Just go along the edges. It will re-activate the glutens and help the pasta stick together. Panic was unnecessary! Every single one held – a better track record than some fancy frozen pastas I’ve bought at boutique stores.

 

 

Now fold the whole thing directly in half, and seal the edges. And do it for every one. And then let them sit for ten minutes, while you get about 4 quarts of water boiling in a large pot. Also, start a large saute pan on medium heat and fill it with the following: three or four chopped cloves of garlic, a glug of olive oil, a tablespoon of butter and salt and black pepper to taste. (obviously, I neglected to photograph this step – forgive me gentle readers!) Once all that is bubbling (without burning – turn it down if it is!) and the pasta has cooked in boiling water for 3-4 minutes, drain the pasta and then add it to the saute pan.

 

 

Once the pasta is coated with the sauce in the pan, add 1/2 cup dry white wine and simmer for a couple more minutes, stirring occationally. Chop some Italian parsley for garnish, remove the pasta from the heat and plate, garnish and serve immediately.

 

 

Here’s another sub-par picture that doesn’t do the ravioli justice. Maybe I should take a photography class? Trust me – make this dish!

 

 

Fresh Goat Cheese Ravioli
Inspired by Mario Batali’s recipe: Goat Cheese Tortelloni with Dried Orange and Fennel Pollen in The Babbo Cookbook

6 oz. fresh goat cheese (I recommend Coach Farm, if you have the means)

1/2 cup whole milk

1 tablespoon Italian parsley, chopped (plus more for garnish)

5 sage leaves, chopped

1 tablespoon fresh rosemary, chopped

1/2 teaspoon grated nutmeg

1/4 cup parmigiano reggiano

salt and fresh ground black pepper

Pasta dough, rolled into sheets (see Fresh Pasta post on this blog)

3 tablespoons olive oil

1 tablespoon butter

1/4 cup dry white wine

3-4 cloves of garlic, chopped finely

10 Comments

  1. Posted December 7, 2008 at 1:53 pm | Permalink

    Ok, how do I do this if I don’t have the equipment/time to make fresh pasta? Could I use wonton wrappers from the grocery store and stuff/boil them or are those made out of completely different ingredients? I’m definitely asking Santa for a pasta making thingamabob… talk about fun in the kitchen with a one year old!

  2. Lauren
    Posted December 7, 2008 at 3:08 pm | Permalink

    I’ve tried doing this once with store bought sheets of fresh pasta that I got at an Italian specialty foods store. The results were not great because the pasta was too thick and leathery (possibly from being rolled and then chilled again) to bend and cut, and it was really hard to get the little pillows to stay closed (even with score and slurry) because the specialty shop had coated the sheets with cornmeal to prevent them from sticking in the box. Hand rolling works if you don’t have the machine, but as you said, it takes time and while the ravioli part would be amazingly fun with a 1 year old, the rolling part would get old, fast. An in between activity that might be fun for your child would be to buy the sheets of pasta and cut them into ribbons and shapes to boil and sauce in the usual manner – you could probably even use cookie cutters. Have fun!

  3. Posted December 8, 2008 at 11:21 am | Permalink

    These look so amazing. Gorgeous pictures!

  4. Posted December 8, 2008 at 11:31 am | Permalink

    Jo, I was able to find fresh sheets at the Italian Market (or even a local farmer’s market) that worked out quite well…. I also work with Chavrie & their goat cheese (in the pyramid-shaped packed) is quite good and reasonably priced. Good Luck!

  5. Posted December 8, 2008 at 11:32 am | Permalink

    Lauren, this recipe is devine!!

  6. Lauren
    Posted December 8, 2008 at 8:23 pm | Permalink

    Maggie,
    Thank you for the compliment! I hope that you try making these, for me they are the definition of comfort food.

  7. Lauren
    Posted December 8, 2008 at 8:30 pm | Permalink

    CJU,
    You just have to try it! Thanks for passing along the info to Jo, what is the blogging community for, if not to connect cooks? Thanks for checking out EVK.

  8. Elizabeth
    Posted September 6, 2009 at 10:06 pm | Permalink

    Hi! I am planning to make this for a party soon! How far in advance do you think the ravioli can be made? Do you think I could make them a day ahead and store in fridge in airtight container?

  9. Ande
    Posted December 14, 2009 at 5:05 pm | Permalink

    I was a bit leery of the sage, I’m not a big fan of sage. I followed your recipe to the “T”. FANTASTIC! I also made your pasta dough recipe. I love your blog, thank you for your effort and joy of cooking.
    ~A

  10. Posted October 1, 2012 at 4:59 pm | Permalink

    Hi! I’m working on a ravioli recipe round-up for The Huffington Post Taste. I’d love to include your recipe. Please let me know if you’re interested. Thanks!

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  1. [...] hold the pasta pillows together, use a slurry to re-activate the gluten around the edges. See my post on Fresh Goat Cheese Ravioli to see more details on how to do [...]

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