Tangy Goat Cheese Ravioli

There’s nothing quite like the satisfaction of crafting a delicious meal from scratch, and homemade pasta is truly a culinary triumph. Imagine delicate pasta pockets, lovingly filled with a creamy, tangy goat cheese mixture, melting in your mouth with every bite. This isn’t just a fantasy; it’s the incredible experience awaiting you with our signature Goat Cheese Ravioli recipe. Forget store-bought; once you taste these artisanal beauties, you’ll be hooked on the magic of making them in your own kitchen.

At The Cheese Knees kitchen, homemade ravioli holds a special place in our hearts. Today, we’re elevating this classic comfort food by introducing the distinctive flavor of goat cheese, transforming your homemade pasta dreams into a delectable reality. The unique tanginess of goat cheese perfectly complements the richness of ricotta and Parmesan, creating a filling that is both sophisticated and incredibly comforting. This recipe is designed to be accessible, allowing even novice pasta makers to achieve impressive results.

For those who adore ravioli as much as we do, we encourage you to explore more of our pasta creations. Expand your repertoire with our Classic Homemade Cheese Ravioli, experiment with the convenience of Baked Ravioli, indulge in the luxurious Lobster Ravioli, or try a quick fix with Air Fryer Ravioli. Hosting a “ravioli bar” is also a fantastic way to impress your guests, offering a variety of fillings and sauces for a truly memorable dining experience!

The Heart of the Dish: Essential Goat Cheese Ravioli Ingredients

Crafting exceptional homemade pasta begins with selecting the right ingredients. For our luscious goat cheese ravioli, you’ll need a thoughtful selection for both the delicate pasta dough and the flavorful filling. Gathering these components beforehand ensures a smooth and enjoyable cooking process.

For the Silky Pasta Dough

• All-purpose flour: This forms the primary base for a soft and delightfully chewy pasta. While all-purpose works wonderfully, if you have access to “00” (double O) flour, often used in Italian pasta making, it will yield an even silkier, finer textured dough that many chefs prefer. It’s milled to a very fine consistency, resulting in a tender pasta.
• Semolina flour: Adding a touch of semolina flour introduces a subtle “bite” and a beautiful golden hue to your pasta. It also makes the dough slightly more resilient and easier to work with, especially during rolling. This combination of flours provides the perfect balance of tenderness and structure.
• Salt: A crucial, yet often overlooked, ingredient in pasta dough. A pinch of salt seasons the dough from within, ensuring your pasta doesn’t taste bland, even before it’s paired with a sauce.
• Egg yolks: These are the secret to a rich, smooth, and vibrant yellow pasta dough. Egg yolks contribute significantly to the dough’s elasticity and act as a binder, preventing the dough from crumbling and giving it that luxurious, melt-in-your-mouth quality. Using only yolks (instead of whole eggs) results in a more tender pasta.
• Olive oil: A small amount of good quality olive oil imparts extra richness and a subtle, aromatic flavor to the dough. It also helps with the dough’s pliability, making it easier to knead and roll.
• Cold water: Water helps bring the dough together into a cohesive, smooth, and silky consistency. It’s vital to use cold water to prevent the dough from becoming too warm during the mixing and kneading process, which can lead to a less desirable texture. Keeping the dough cool ensures optimal gluten development during resting.

For the Creamy, Tangy Filling

• Ricotta cheese: This provides the essential smooth, creamy, and subtle base for your filling. Opt for whole milk ricotta for the best flavor and texture; drain any excess liquid to prevent a watery filling.
• Parmesan cheese: Finely grated Parmesan adds a wonderful layer of salty, nutty, and savory depth to the filling, complementing the other cheeses beautifully.
• Goat cheese: The true star of this dish! Its distinctive tangy, earthy flavor sets this ravioli apart. It’s crucial that the goat cheese is fully softened to room temperature before mixing to ensure a smooth, lump-free filling. If it’s too cold, you’ll end up with uneven pockets of flavor.
• Fresh sage: We adore the aromatic, slightly peppery notes of fresh sage with goat cheese, a truly classic pairing. However, feel free to experiment with other fresh herbs like rosemary, parsley, or thyme for delicious substitutions that can alter the flavor profile to your liking.
• Garlic: Minced fresh garlic infuses the filling with an undeniable depth of savory flavor, enhancing the overall profile without being overpowering.
• Lemon juice: A splash of fresh lemon juice is a game-changer! It provides a bright, refreshing acidity that cuts through the richness of the cheeses, balancing the flavors and making the filling truly sing. For an extra citrusy punch, consider adding about ¼ teaspoon of fresh lemon zest as well.
• Egg yolk: Similar to its role in the dough, an egg yolk in the filling acts as a binder, ensuring the ingredients hold together during cooking. It also adds a touch of extra richness and creaminess, contributing to the luxurious texture.

Craving more cheesy goodness?

Discover Our Three Cheese Ravioli

If you love the comfort of a rich, cheesy pasta, our incredibly easy three cheese ravioli is a must-try. It’s simple, satisfying, and a family favorite!

Get the Three Cheese Ravioli Recipe

Essential Tools for Homemade Ravioli Success

While homemade ravioli might seem daunting, having the right tools makes the process much more enjoyable and efficient. You don’t need a professional kitchen, but a few key items will greatly assist you in achieving perfect pasta:

• Food Processor: Invaluable for quickly combining dough ingredients, ensuring a consistent texture with minimal effort. It takes the hard work out of initial mixing.
• Pasta Machine (Manual or Electric): This is the most crucial tool for achieving uniformly thin pasta sheets. Whether you choose a hand-cranked model or an electric one, it will make rolling dough much easier than a rolling pin alone.
• KitchenAid Pasta Attachment: If you own a KitchenAid stand mixer, a pasta roller attachment is a fantastic investment. It automates the rolling process, leaving your hands free to guide the dough.
• Piping Bag or Ziploc Bag: Essential for neatly portioning the filling onto your pasta sheets, ensuring even distribution and preventing mess.
• Ravioli Cutter or Stamp: While you can cut ravioli freehand with a knife, a specialized cutter or stamp creates perfectly uniform shapes and helps to seal the edges effectively.
• Baking Sheets: Lined with parchment paper and dusted with semolina flour, these are perfect for holding your freshly made ravioli before cooking or freezing, preventing them from sticking.
• Bench Scraper: Useful for cleaning your work surface and handling dough.

Crafting Your Masterpiece: Step-by-Step Goat Cheese Ravioli Guide

Don’t let the idea of homemade pasta intimidate you! This recipe is designed to be as straightforward as it is delicious. We’ll guide you through each stage, ensuring a successful and rewarding culinary adventure.

Let’s Prepare the Silky Pasta Dough

1. Combine Dry Ingredients: In the bowl of a food processor, add the all-purpose flour, semolina flour, and kosher salt. Pulse a few times to ensure they are well combined.
2. Add Wet Ingredients (Initial): Next, add the egg yolks and olive oil to the dry ingredients. Pulse until the mixture resembles coarse crumbs. This step helps distribute the liquids evenly.
3. Introduce Water & Form Dough: With the food processor running on low speed, gradually add the cold water, a tablespoon at a time. Continue pulsing until the dough comes together and forms a loose, shaggy ball. Avoid over-processing; you want it to just come together.
4. Knead to Smoothness: Turn the dough out onto a clean, lightly floured surface. Knead the dough gently for about 30 seconds to 1 minute, just until it forms a smooth, elastic ball. The goal is to activate the gluten without overworking it.
5. Rest the Dough: Wrap the dough tightly with plastic wrap and set it aside at room temperature for at least 30 minutes. This resting period is crucial as it allows the gluten to relax, making the dough much easier to roll thinly without snapping back. While your dough rests, you can prepare your filling.

Let’s Create the Flavorful Goat Cheese Filling

1. Combine Cheeses & Herbs: In a small mixing bowl, combine the ricotta, grated Parmesan, softened goat cheese, minced fresh sage, minced garlic, and fresh lemon juice.
2. Season & Bind: Season the mixture generously with salt and black pepper to taste. Then, add the egg yolk and stir well until all ingredients are thoroughly combined and the mixture is smooth and uniform.
3. Prepare for Piping: Transfer the creamy filling to a piping bag (or a sturdy plastic freezer bag with one corner snipped off). Store it in the refrigerator until you’re ready to assemble your ravioli. This allows the flavors to meld and the filling to firm up slightly, making it easier to pipe.

Assembling Your Delicious Ravioli

1. Prepare Work Surface: Lightly flour your work surface with semolina flour. Divide your rested pasta dough in half. Keep one half wrapped in plastic to prevent it from drying out while you work with the first piece.
2. Roll the Dough Thin: Using your pasta machine (or KitchenAid attachment, following the tip above), roll out the first piece of dough. Start with the widest setting and gradually decrease it, passing the dough through each setting multiple times. The goal is to achieve a sheet thin enough to barely see your fingers through it, yet still strong enough to handle.
3. Trim Pasta Sheets: Once the dough is thin, carefully trim it into two equal-sized rectangles. This makes for neater ravioli.
4. Pipe the Filling: Lay one pasta sheet on your floured surface. Pipe small mounds of the goat cheese filling onto the dough, leaving ample space between each mound for cutting the ravioli and sealing the edges.
5. Seal the Ravioli: Carefully place the second pasta sheet directly on top of the first, aligning the edges. Gently press down around each mound of filling, working outwards to remove any trapped air bubbles. Air bubbles can cause ravioli to burst during cooking.
6. Cut the Ravioli: Using a ravioli cutter, stamp, or a knife, cut out individual ravioli. If using a knife, you can use a fork to crimp the edges for a decorative look and secure seal.
7. Store Uncooked Ravioli: Transfer the cut ravioli to a semolina-dusted baking sheet, ensuring they don’t touch each other.
8. Repeat: Repeat steps 6-10 with the remaining half of the pasta dough and filling.
9. Dry Slightly: Once all ravioli are cut, let them rest uncovered at room temperature for about 30 minutes to an hour. This slight drying helps prevent them from sticking and maintains their shape during cooking.

Cooking and Serving Your Homemade Ravioli

1. Boil Water: When you’re ready to serve, bring a large pot of generously salted water to a rolling boil.
2. Cook Ravioli: Gently add the ravioli to the boiling water, ensuring not to overcrowd the pot. Cook for approximately 2-3 minutes, or until they float to the surface and are tender yet still have a slight bite (al dente). Fresh pasta cooks very quickly!
3. Serve with Sauce: Using a slotted spoon, carefully transfer the cooked ravioli directly to your favorite warmed sauce. Toss gently to coat and serve immediately.

Creative Variations and Ingredient Swaps

This recipe is incredibly versatile, allowing for creative adjustments to suit your pantry or palate. Don’t hesitate to experiment!

• Flavored Goat Cheese: Instead of plain goat cheese, elevate the flavor profile by using pre-flavored options such as garlic and herb goat cheese, or even honey-infused goat cheese for a touch of sweetness. Ensure the flavor complements the sage.
• Flour Alternatives: If semolina flour isn’t readily available, you can substitute it with an equal amount of additional all-purpose flour. The pasta might be slightly less firm, but it will still be delicious. For a gluten-free option, explore specialized gluten-free pasta flour blends, though results may vary.
• Garlic Options: No fresh garlic on hand? No problem! Approximately 1 teaspoon of garlic powder can be used as a convenient substitute for one minced fresh clove. Adjust to your taste preferences.
• Herb Swaps: While sage is divine, consider finely chopped fresh rosemary, thyme, or even a mix of Italian parsley and chives for different aromatic profiles.
• Added Zest: For an extra layer of bright flavor in the filling, a tiny pinch of nutmeg or a hint of cayenne pepper can add warmth and intrigue.

Sauce Pairings and Serving Suggestions

The beauty of this goat cheese ravioli lies in its versatility; it pairs beautifully with an array of sauces, making it adaptable to any mood or occasion. The possibilities truly are endless!

• Creamy Pesto: A vibrant cilantro pesto or classic basil pesto provides a fresh, herbaceous contrast to the tangy goat cheese.
• Rich Marinara: A simple yet robust marinara or tomato sauce offers a comforting, familiar pairing.
• Velvety Alfredo: For ultimate indulgence, toss your ravioli in a homemade Alfredo sauce.
• Light Lemon Butter Sauce: A squeeze of fresh lemon, a knob of butter, and a sprinkle of Parmesan creates a quick, bright, and elegant sauce.
• Roasted Vegetable Sauce: Pureed roasted butternut squash or bell pepper sauce can add a beautiful color and a sweet, earthy dimension.

In our accompanying photos, we’ve showcased this exquisite goat cheese ravioli with a timeless and incredibly simple sage brown butter sauce. This sauce is a testament to how minimal ingredients can create maximum flavor, perfectly complementing the rich filling without overpowering it.

How to Make Sage Brown Butter Sauce: Melt 4 tablespoons of unsalted butter in a frying pan over medium heat. Continue cooking, stirring occasionally, until the butter turns a rich golden-brown color and releases a nutty aroma. Be careful not to burn it! Immediately add 6-7 fresh sage leaves to the hot butter and remove the pan from the heat. The residual heat will crisp the sage and infuse the butter. Stir in ¼ cup of reserved pasta water—this helps emulsify the sauce and coats the ravioli beautifully. Finally, add your cooked ravioli to the pan and toss gently to coat every piece. Finish with a sprinkle of flaky sea salt and freshly ground black pepper, if desired. Prepare to be delighted!

Make Ahead and Storage Tips for Homemade Ravioli

One of the many benefits of making ravioli from scratch is the ability to prepare it ahead of time, making future meals quick and easy. Proper storage ensures your efforts result in delicious pasta whenever you crave it.

Storing Uncooked Ravioli

To store fresh, uncooked ravioli: You can prepare the ravioli up to 24 hours in advance. Once cut, arrange them in a single layer on a semolina-dusted baking sheet, ensuring they don’t touch. Cover the baking sheet tightly with plastic wrap and refrigerate. This prevents them from drying out or sticking together.

Storing Cooked Ravioli

To store cooked ravioli: After boiling, drain the ravioli well. Toss them lightly with a small amount of olive oil to prevent sticking. Allow them to cool completely before transferring them to an airtight container. Store in the refrigerator for up to 3 days. When reheating, gently warm them in a pan with a little sauce or butter, or a splash of water, until heated through.

Can You Freeze Goat Cheese Ravioli? Absolutely!

Freezing homemade ravioli is a fantastic way to enjoy your culinary creations at a moment’s notice. It’s perfect for meal prep or unexpected guests. You can cook the ravioli directly from frozen, making it incredibly convenient.

How to Freeze Goat Cheese Ravioli: The key to successful freezing is to flash freeze them first. Lightly flour a baking sheet with semolina flour and arrange your freshly cut, uncooked ravioli in a single layer, ensuring none are touching. Place the baking sheet in the freezer until the ravioli are completely frozen solid (this usually takes 1-2 hours). Once frozen, gently dust off any excess flour and transfer the solid ravioli to a freezer-safe bag or airtight container. They can be stored in the freezer for up to 1-2 months for best quality.

How to Cook Frozen Ravioli: There’s no need to thaw! Bring a large pot of generously salted water to a rolling boil. Carefully add the frozen ravioli to the boiling water. They may take an additional 1-2 minutes longer to cook compared to fresh ravioli, typically until they float to the surface and are tender through the center. Using a slotted spoon, transfer the cooked ravioli directly to your prepared sauce, toss to coat, and enjoy your gourmet meal with minimal effort!

Frequently Asked Questions About Goat Cheese Ravioli

• Can I use different cheeses in the filling?

  Absolutely! While goat cheese is the star here, you can certainly experiment. Feta cheese can offer a similar tang, or for a milder flavor, try increasing the ricotta and Parmesan, or adding mascarpone for extra creaminess. Just ensure the total quantity remains similar to maintain the right consistency.

• What if I don’t have a pasta machine?

  While a pasta machine is recommended for consistently thin sheets, you can use a rolling pin. It will require more effort and practice to roll the dough thin enough, but it’s entirely possible! Aim for a thickness where you can almost see through the dough.

• How do I prevent my ravioli from bursting?

  Ensure you seal the edges well by pressing firmly and removing any air bubbles around the filling. Also, don’t overfill the ravioli, as this can put stress on the dough. Cooking in plenty of salted, gently boiling water (not a violent boil) helps prevent bursting.

• Can I make the dough by hand instead of a food processor?

  Yes, traditional pasta dough is often made by hand. Form a well with your flour on a clean surface, add the wet ingredients to the center, and gradually incorporate the flour using a fork or your fingers until a dough forms. Then, knead for about 10-15 minutes until smooth and elastic.

5 from 3 votes

Goat Cheese Ravioli Recipe

Our homemade goat cheese ravioli recipe is simple, elegant, and utterly delicious. Craft this gourmet pasta in your own kitchen and savor it with your preferred sauce.

By: Emily Richter

Prep: 1 hr

Cook: 5 mins

Total: 1 hr 5 mins

Servings: 4

Ingredients

For the Filling

• ¼ cup whole milk ricotta cheese
• ¼ cup grated parmesan cheese
• 2 ounces goat cheese, softened
• 1 teaspoon fresh sage, minced
• 1 garlic clove, minced
• 1 teaspoon fresh lemon juice
• 1 large egg yolk

For the Dough

• 1 cup all-purpose flour
• ¼ cup semolina flour
• 1 teaspoon kosher salt
• 3 large egg yolks
• 2 tablespoons olive oil
• ¼ cup cold water

Optional Sauce: Sage Brown Butter

• 4 tablespoons butter
• Fresh sage leaves, 6-7 leaves
• Salt, to taste
• Pepper, to taste
• ¼ cup pasta water

Instructions

For the Filling

1. Combine the ricotta, parmesan, goat cheese, sage, garlic, and lemon in a small bowl. Season with salt and pepper to taste.
2. Add the egg yolk and stir to combine. Transfer the mixture to a piping bag or a plastic bag with the edge cut off. Store in the fridge until ready to use.

For the Dough and Assembly

1. Add the all-purpose flour, semolina flour, and kosher salt to the bowl of a food processor.
2. Next, add the egg yolks and olive oil and pulse to combine until coarse crumbs form.
3. With the food processor on low, gradually add the cold water and pulse until the dough forms into a loose ball.
4. Turn the dough out onto a clean surface and knead just until the dough forms a smooth ball—about 30 seconds to 1 minute.
5. Wrap the dough tightly with plastic wrap and set it aside at room temperature to rest for 30 minutes. (Make your filling during this time).
6. Lightly flour your work surface with semolina flour and divide the dough in half. Wrap one-half of the dough with plastic and set it aside while you roll the first piece.
7. Roll your pasta, according to your pasta machine’s instructions, until it is thin enough to see your fingers through the dough. If using a KitchenAid pasta attachment, start on the largest setting (#1) and pass the dough through, then move to setting #2, and repeat until you reach setting #5, dusting with semolina flour as needed.
8. Once the dough is thin, trim it into two equal-sized rectangles.
9. Pipe your filling onto one dough sheet, ensuring to leave enough space around each mound for sealing and cutting.
10. Place the second dough sheet on top of the first and gently press down around the filling to remove any air bubbles and seal the edges.
11. Cut out the ravioli using a cutter or knife and place them on a semolina-dusted baking sheet.
12. Repeat steps with the second piece of pasta dough.
13. Once all ravioli have been cut, set them aside at room temperature to dry for 30 minutes.

To Cook and Serve (with Sage Brown Butter)

14. When ready to serve, bring a large pot of salted water to a boil. Cook the ravioli until they float and are al dente—about 2-3 minutes for fresh ravioli, or 3-4 minutes for frozen.
15. While ravioli cooks, melt butter in a frying pan over medium heat. Cook until browned and nutty. Add fresh sage leaves and immediately remove from heat. Stir in ¼ cup of pasta water.
16. Using a slotted spoon, transfer cooked ravioli to the pan with the brown butter sauce and toss gently to coat. Season with salt and pepper to taste. Serve immediately.

Tips & Notes

• Storage: Uncooked ravioli can be made up to 24 hours in advance and kept wrapped in plastic in the fridge. Cooked ravioli can be stored in an airtight container in the fridge for up to three days.
• Freezing: Flash freeze uncooked ravioli on a semolina-dusted baking sheet until solid, then transfer to a freezer bag. Cook directly from frozen.
• Nutrition information provided below does not include the optional butter and sage sauce, as its additions can vary.

Nutrition (Per Serving, Estimated)

Calories: 395 kcal, Carbohydrates: 41 g, Protein: 14 g, Fat: 19 g, Fiber: 2 g, Sugar: 0 g

Nutrition information is automatically calculated and is an approximation. It does not include optional sauces or toppings.

We hope you thoroughly enjoy creating and savoring this incredible homemade Goat Cheese Ravioli. It’s a dish that truly celebrates the joy of cooking and the exquisite flavors of fresh ingredients.