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🍽️ Homemade Ravioli with Goat Cheese Filling

448 kcal · 30 min · 4 servings

Homemade Ravioli with Goat Cheese Filling Cook this free in the MyFoody app →

Ingredients

Instructions

  1. 1. Knead spelt flour, eggs, one tablespoon of olive oil, and one teaspoon of salt into a smooth dough.
  2. 2. Shape the dough into a ball, cover it, and let it rest for about 30 minutes.
  3. 3. Wash and clean the spinach.
  4. 4. Cook the spinach for one minute in boiling salted water (this is called blanching).
  5. 5. Shock the spinach immediately with cold water, squeeze it well, and chop it finely.
  6. 6. Peel the shallot and two garlic cloves and chop them finely.
  7. 7. Grate the Parmesan cheese.
  8. 8. Heat the butter in a pan.
  9. 9. Sauté the shallot and garlic over medium heat.
  10. 10. Stir in the spinach, cream cheese, and Parmesan into the onion mixture.
  11. 11. Season the filling with salt, pepper, and freshly grated nutmeg.
  12. 12. Knead the dough briefly once more.
  13. 13. Roll out the dough using a pasta machine or a rolling pin on a lightly floured surface to a thickness of about two millimeters.
  14. 14. Place one tablespoon of filling at intervals of five to six centimeters on one half of the dough.
  15. 15. Fold the other half of the dough over the filling.
  16. 16. Press the dough firmly around the filling.
  17. 17. Cut the ravioli into square pockets using a pastry wheel.
  18. 18. Cook the ravioli in simmering salted water for four to five minutes.
  19. 19. Drain the ravioli, let them drip dry, and reserve some pasta water.
  20. 20. Pour hot water over the tomato, shock it, and remove the skin.
  21. 21. Quarter the tomato, remove the core, and dice it finely.
  22. 22. Peel the remaining garlic clove and slice it thinly.
  23. 23. Wash the rosemary and shake it dry.
  24. 24. Heat the remaining olive oil in a pan.
  25. 25. Toss the rosemary, garlic slices, and diced tomatoes in the pan over medium heat for one to two minutes.
  26. 26. Add the drained ravioli along with some pasta water to the pan.
  27. 27. Lightly salt the ravioli.
  28. 28. Garnish the dish with rosemary and garlic slices.
  29. 29. Serve the ravioli immediately.

Nutrition per serving