Goat Cheese Ravioli Recipe
Goat cheese, roasted sweet red pepper and spinach ravioli simmered in a tomato parmesan broth
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Ingredients
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Ravioli Filling
Ravioli Dough
Tomato Parmesan Broth
Method
Ravioli Filling
- 1
Prepare the Filling
In a mixing bowl, combine goat cheese, roasted sweet red peppers (diced), fresh spinach (chopped), minced garlic, salt, and black pepper. Mix until fully combined and set aside.
Ravioli Dough
- 2
Make the Dough
In a large mixing bowl, combine all-purpose flour and salt. Create a well in the center and add eggs and olive oil. Gradually mix the flour into the eggs until a dough forms. Knead on a floured surface for about 5-7 minutes until smooth. Wrap in plastic wrap and let rest for 30 minutes.
Assembly and Cooking Ravioli
- 3
Roll and Cut the Dough
After resting, divide the dough into quarters. Roll out each quarter into thin sheets using a pasta machine or a rolling pin. Cut the sheets into 3-inch squares.
- 4
Fill the Ravioli
Place a teaspoon of filling in the center of each square. Moisten the edges with water, fold over to form a triangle, and press to seal. Ensure there are no air pockets. Repeat with remaining dough and filling.
- 5
Cook the Ravioli
Bring a large pot of salted water to a boil. Gently drop the ravioli into the boiling water and cook for about 3-4 minutes or until they float to the surface. Remove with a slotted spoon and set aside.
Tomato Parmesan Broth
- 6
Prepare the Broth
In a large pot, heat olive oil over medium heat. Add canned crushed tomatoes, vegetable broth, salt, and black pepper. Bring to a simmer and let cook for 15 minutes. Stir in Parmesan cheese and fresh basil right before serving.
Serving
- 7
Serve the Ravioli
Ladle the tomato Parmesan broth into bowls, add the cooked ravioli, and garnish with extra Parmesan cheese and fresh basil if desired. Enjoy your Goat Cheese Ravioli!
