Spinach and Goat Cheese Ravioli
Have you noticed that I have a slight obsession with the goat cheese from Camelot Valley? I cannot get enough of the Garlic Oregano Peppercorn goat cheese that Jennifer makes. It is the perfect ingredient in these spinach and goat cheese ravioli.
There is just something about combining winter veggies with goat cheese that I can’t get enough of. I used fresh spinach from Strites’ Orchard in my spinach and goat cheese ravioli, but alternatively, you can also use half a cup of a mashed sweet potato, because squash and goat cheese are an equally delicious combination.
To make cooked spinach from fresh spinach heat a tablespoon of olive oil over medium heat in a large pan. Add two cloves of minced garlic and saute for one minute. Add the spinach and cook for 3-4 minutes.
My dad made lasagna noodles from scratch so I knew I could make this ravioli dough in a pretty similar fashion. We made two dishes of lasagna, so I used less to make the ravioli dough, but if you’re feeding a crowd or want to freeze some for later, you won’t have an issue doubling or tripling the recipe.
This recipe may seem complex, but it’s really not. Making homemade dough, mixing up the filling ingredients, and forming everything into ravioli is just so much better than buying them already made from the store. The ingredients in this recipe are simple and fresh. Top these spinach and goat cheese ravioli with some browned butter and Parmesan cheese and serve them with a fresh salad for a delicious dinner.
Spinach and Goat Cheese Ravioli
Ingredients
- Dough:
- 1 1/4 cup flour
- 1/2 tsp salt
- 1 egg
- 1 tsp olive oil
- 1/4 cup hot water
- Filling:
- 1/2 cup cooked spinach
- 5 oz goat cheese
- 1/4 cup grated Parmesan
Instructions
- To make the dough: Sift salt and flour in a large bowl.
- Make a well and add the egg and olive oil.
- Add water as needed to make dough.
- Knead for 10 minutes then wrap in plastic wrap and let sit at room temperature for one hour.
- To make the filling: Use a cheese cloth to make sure all liquid has been drained from the spinach.
- In a medium bowl, mix the spinach, goat cheese, and Parmesan.
- To make ravioli: Divide the dough in two.
- Roll out the dough and place one on the ravioli frame. Make wells.
- Place spoonfuls of the filling in each well and cover with the second rolled out piece of dough.
- Use your hands to press out any air and seal the ravioli.
- Carefully, press the ravioli out of the frame and use a pastry cutter to divide them as needed.
- Repeat to make desired number of ravioli.
- Bring a large pot of water to a boil.
- Boil the ravioli for 4-5 minutes.