Spinach and Goat’s Cheese Ravioli
I am a huge fan of goat’s cheese, there is just something about that creamy, tangy, amazing cheese that makes my taste buds light up with every bite, so it was only natural that I figured out a way to incorporate goat’s cheese into a beautiful ravioli, and I think I was successful.
This ravioli is quite simple, it has some goat’s cheese, cooked spinach, some herbs, and a touch of lemon, and it is all finished with a simple drizzle of olive oil as to not mess with all of the flavors going on inside the pasta, but one bite of this spinach and goat’s cheese ravioli, and you will be in heaven.
Makes 4 servings
For the Pasta
400g (14oz) 00 flour, or all purpose flour
4 large eggs
For the Filling
3 tbsp extra virgin olive oil, plus more for drizzling
2 large garlic cloves, thinly sliced
10oz baby spinach leaves
1 log (12oz) plain goat’s cheese
1/4 cup finely grated Parmigiano Reggiano
Grated zest and juice of 1 lemon
1 tbsp chopped fresh oregano
1 tbsp thinly sliced fresh basil leaves
Salt and pepper, to taste
Dump the flour and eggs into a food processor, then pulse until combined into a workable dough. Dump the dough onto a floured workbench, then knead for a few minutes, or until smooth and elastic. Wrap the dough in plastic wrap, and let it rest for at least 20 minutes.
(Don’t feel like making your own pasta dough? Consider using dumpling wrappers)
To make the filling, heat the olive oil with the garlic in a wide frying pan over medium heat, you want the garlic to sizzle but certainly not burn.
When the garlic just begins browning on the edges, add the spinach, in batches if necessary, and cook for about 2 minutes, or until the spinach is wilted. Move to a cutting board, then when cooled enough that you can handle it, finely chop the spinach and garlic together. Transfer to a bowl.
To the garlic in spinach, add the goat’s cheese, Parmigiano, lemon zest, lemon juice, oregano and basil. Use a fork to break up the goat’s cheese and get everything combined, taste and adjust the seasoning with salt and pepper until you like it.
Cut the dough into 4 pieces then, with either a rolling pin or pasta roller, roll out each piece of dough into long, thin sheets.
Place a small spoonful of filling onto one side of a pasta sheet, spacing the mounds of filling apart by about 2 inches, then fold the other half of the dough onto the filling. Use your fingers to squeeze out the air around the filling and seal the two sides of pasta together. Use a 2-inch round cookie cutter to cut into individual ravioli, being careful not to cut too close to the filling or it could burst open.
When all of your ravioli are rolled out and filled, move to the fridge for at least an hour so the filling can firm up.
To cook, heat a wide saucepan of salted water to a simmer. Drop the ravioli into the water and cook for about 2 minutes, or until the ravioli float to the water’s surface.
Drain, then move to a bowl and toss with a generous drizzle of olive oil.
These are great served with a salad, with some hummus, maybe some lamb kofta and tzatziki, or even to be part of a Mediterranean platter.
