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🍽️ Homemade Ravioli with Goat Cheese Filling

367 kcal · 30 min · 4 servings

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

Ingredients

Instructions

  1. 1. Put 200 g of flour into a large bowl.
  2. 2. Add 1 egg, 1 tbsp olive oil, 1 pinch of salt, and 1–2 tbsp water.
  3. 3. Knead the ingredients with the dough hooks of a hand mixer until you have a smooth, firm dough.
  4. 4. If the dough seems too dry, knead in a little more water.
  5. 5. Sprinkle the remaining flour onto your work surface.
  6. 6. Take out the dough and knead it vigorously for 5 minutes with lightly floured hands.
  7. 7. Wrap the dough in a damp cloth.
  8. 8. Let the dough rest in the refrigerator for 1 hour.
  9. 9. Wash the basil and shake it dry.
  10. 10. Pluck off the leaves and chop them finely.
  11. 11. Place the chopped basil into a bowl.
  12. 12. Add both types of cream cheese to the bowl.
  13. 13. Season the mixture with salt and pepper.
  14. 14. Stir everything well until you have a homogeneous filling.
  15. 15. Take the dough out of the fridge and remove the cloth.
  16. 16. Divide the dough into two equal halves.
  17. 17. Take one half and roll it out thinly on the floured surface.
  18. 18. Shape a square with a side length of approx. 20 x 20 cm.
  19. 19. Trim the irregular dough edges straight with a knife.
  20. 20. Spread the cream cheese mixture over the dough square.
  21. 21. Leave a 1.5 cm border free all around.
  22. 22. Place the second dough square neatly and exactly on top.
  23. 23. Take a ravioli roller (or a fork).
  24. 24. Press the roller firmly over the dough to shape the ravioli.
  25. 25. Cut the ravioli apart from each other using a pizza cutter or dough wheel.
  26. 26. Coat a baking tray with semolina.
  27. 27. Place the finished ravioli on the prepared tray.
  28. 28. Peel the onions.
  29. 29. Slice the onions into thin rings.
  30. 30. Wash the chicory.
  31. 31. Remove the hard cores and cut the chicory into quarters.
  32. 32. Fill a large pot with salted water and bring it to a boil.
  33. 33. Heat the remaining oil in a pan.
  34. 34. Sauté the onion rings over medium heat for 3–4 minutes until translucent.
  35. 35. Add the chicory to the pan and sauté it for another 2 minutes.
  36. 36. Season the vegetables with salt, pepper, and honey.
  37. 37. Add the ravioli to the boiling salted water.
  38. 38. Cook the ravioli for 3 minutes.
  39. 39. Carefully lift the ravioli out with a slotted spoon.
  40. 40. Let the ravioli drain briefly.
  41. 41. Plate the ravioli.
  42. 42. Top with the sautéed vegetables.
  43. 43. Serve the dish immediately.

Nutrition per serving