This Goat Cheese Ravioli with Winter Pesto Sauce is a fabulous homemade, easy-to-make ravioli that is really delicious!
Making pasta is relaxing and rewarding. You won’t need a pasta machine at all for this recipe, and I believe that everyone can make it. Imagine sharing with your family or friends that you were able to make homemade pasta all by yourself. It’s a delicious accomplishment for sure!
Goat Cheese Ravioli
This recipe for goat cheese ravioli is all cooked on the stovetop. The only special tool you need in this recipe is some kind of a round or square cutter for the ravioli. You can use a biscuit cutter if you have one of those.
Ingredients needed:
- garlic
- olive oil
- crumbled goat cheese
- salt and pepper
- square or round gyoza/potsticker or wonton wrappers
- egg white
- fresh oregano, fresh rosemary and fresh thyme
- green onion
- chicken broth or vegetable broth
- whipping cream
- Parmesan cheese
How to make Goat Cheese Ravioli:
The complete, printable recipe is at the end of this post.
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Preheat the oven to 325°F. Place garlic in small heavy skillet. Drizzle with oil and toss to coat. Roast in oven until garlic is very tender, about 25 minutes. Cool. Peel garlic. Combine with goat cheese in small bowl; mash with fork. Season with salt and pepper.
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You can use 12 won ton wrappers if you plan to fold them in half to make the ravioli. Or you can use 24 wrappers if you plan to place two wrappers together and cut with a round pastry cutter. Either way is fine.
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Place won ton wrappers on work surface. Spoon cheese mixture into center of wrappers. Brush edges of wrappers with egg white with a brush, or use your fingers to rub it on. Fold over to form semicircle or triangle (depending on what shape your wrapper is), or place another wrapper on top. Press edges to seal and gently cup your hand on top to work the air pockets out of the ravioli. Rub on a little more egg white to make sure edges are sealed. If you’re using a pastry cutter, cut out the ravioli and then use egg white to seal the edges.
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Place prepared ravioli in a single layer on a floured cookie sheet, cover tightly with plastic wrap and refrigerate until ready to use. (These can be made a day ahead.)
- Cook ravioli in large pot of boiling salted water until just tender, about 5 minutes. Drain and divide between 2 plates.
How to make Winter Pesto Sauce:
Finely chop first 5 ingredients together. Heat 1 teaspoon oil in heavy medium skillet over medium heat. Add herb mixture; sauté 1 minute. Add broth; increase heat to high and boil until liquid is reduced to 2 tablespoon, about 3 minutes. Add cream. (This can be made a day ahead, just cover and chill.)
Boil the sauce to thicken slightly. Season with salt and pepper.
Spoon over the ravioli. Sprinkle with Parmesan, if desired.
❤️Why I love this recipe:
- I love that you do not have to have a pasta machine to make this ravioli!
- The sauce paired with this pasta is lovely. It’s a nice change from regular red or white sauce.
- I love that the pesto sauce is not traditional. The flavors of three fresh herbs make a great pesto!
Tips and Substitutions
- Goat cheese is the cheese of choice in this recipe, but you can certainly use crumbled feta cheese or crumbled blue cheese or gorgonzola, if you’d like.
- If you don’t wish to make the homemade winter pesto sauce, try topping this ravioli with classic pesto sauce instead.
- This ravioli is also delicious topped with butter and Parmesan cheese (no pesto).
Serving Suggestions:
Goat cheese ravioli would be delicious served with a salad such as caesar salad or my favorite avocado pine nut salad. Add a hunk of sourdough bread and your favorite wine, and dinner is ready. Enjoy!
Recipes with Goat Cheese:
- Whipped Goat Cheese and Ricotta Dip
- Creamy Goat Cheese and Sage Mashed Potatoes
- Grilled Honey Goat Cheese Pizza
- Goat Cheese Stuffed Mushrooms
- Asparagus and Goat Cheese Salad
Goat Cheese Ravioli
The ravioli makes a perfect dinner for two!
Ingredients
RAVIOLI:
- 4 large garlic cloves, unpeeled
- 1 teaspoon olive oil
- 6 tablespoons crumbled goat cheese
- salt and pepper, to taste
- 12 to 24 square or round gyoza / potsticker / wonton wrappers (any of those will be fine)
- 1 medium egg white, beaten to blend
PESTO SAUCE:
- 1 tablespoon fresh oregano leaves
- 1 tablespoon fresh thyme leaves
- 1 whole green onion
- 1 teaspoon fresh rosemary
- 1 medium garlic clove
- 1 teaspoon olive oil
- ½ cup canned low-salt chicken broth or canned vegetable broth
- 5 tablespoons whipping cream
- freshly shaved Parmesan cheese, for garnish (if desired)
Instructions
PREPARE THE RAVIOLI:
- Preheat the oven to 325°F. Place garlic in small heavy skillet. Drizzle with oil and toss to coat. Roast in oven until garlic is very tender, about 25 minutes. Cool. Peel garlic. Combine with goat cheese in small bowl; mash with fork. Season with salt and pepper.
- You can use 12 won ton wrappers if you plan to fold them in half to make the ravioli. Or you can use 24 wrappers if you plan to place two wrappers together and cut with a round pastry cutter. Either way is fine.
- Place won ton wrappers on work surface. Spoon cheese mixture into center of wrappers. Brush edges of wrappers with egg white with a brush, or use your fingers to rub it on. Fold over to form semicircle or triangle (depending on what shape your wrapper is), or place another wrapper on top. Press edges to seal and gently cup your hand on top to work the air pockets out of the ravioli. Rub on a little more egg white to make sure edges are sealed. If you're using a pastry cutter, cut out the ravioli and then use egg white to seal the edges.
- Place prepared ravioli in a single layer on a floured cookie sheet, cover tightly with plastic wrap and refrigerate until ready to use. (These can be made a day ahead.)
PREPARE THE PESTO SAUCE:
- Finely chop first 5 ingredients together. Heat 1 teaspoon oil in heavy medium skillet over medium heat. Add herb mixture; sauté 1 minute. Add broth; increase heat to high and boil until liquid is reduced to 2 tablespoon, about 3 minutes. Add cream. (This can be made a day ahead, just cover and chill.)
- To Finish: Cook ravioli in large pot of boiling salted water until just tender, about 5 minutes. Drain and divide between 2 plates. Boil sauce to thicken slightly. Season with salt and pepper. Spoon over ravioli. Sprinkle with Parmesan, if desired.
Nutrition
Serving: 1serving, Calories: 446kcal, Carbohydrates: 33g, Protein: 17g, Fat: 28g, Saturated Fat: 16g, Polyunsaturated Fat: 2g, Monounsaturated Fat: 9g, Cholesterol: 66mg, Sodium: 1052mg, Potassium: 261mg, Fiber: 3g, Sugar: 2g, Vitamin A: 1262IU, Vitamin C: 9mg, Calcium: 181mg, Iron: 4mg
Nutrition information is automatically calculated, so should only be used as an approximation.
This recipe was easy to whip together – we bought goat cheese ravioli from a local vendor, so making the sauce was fast. The fresh herbs make a difference and it was one of the best homemade sauces we’ve made! Will def be making again!