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Ravioli with goat cheese and spinach filling in parmesan cream sauce

Ravioli with goat cheese and spinach filling in parmesan cream sauce

My ravioli mold proved once again that 26 bucks I spent on it was not a waste of money. After I posted my first recipe for ravioli in a red, tomato-based sauce, I got obsessed with the thought of making the ravioli in a different type of sauce, this time – white, creamy, and cheese-based. And, I didn’t want ravioli to be filled just with cheese as most store-bought ravioli seem to be: instead I wanted a veggie and creamy ravioli filling, and goat cheese and spinach proved to be a perfect match for each other. I am very happy to present you with this simple recipe for ravioli with goat cheese and spinach filling in a light Parmesan cream sauce with mushrooms.

Ravioli with goat cheese and spinach filling in parmesan cream sauce

The accompanying sauce is pretty basic but it’s made completely from scratch: cheese and cream with sauteed mushrooms and garlic plus seasonings. The sauce lightly coats ravioli creating the perfect creaminess to complement the pasta. The ravioli filling, made with goat cheese, chopped spinach, and nutmeg plays a leading role in this recipe, with each ingredient contributing something different to the overall flavor: goat cheese provides richness and creaminess, spinach – savory side, and nutmeg contributes sweetness with a savory accent.

Ravioli with goat cheese and spinach in parmesan cream sauce

Ravioli mold did a great job this time, just like before. 100% of my ravioli came out free of air pockets, and upon boiling 24 ravioli (double the recipe here), only 2 of them got little cracks in pasta and even that because I overfilled some of them with the filling and the pasta dough got really thin in some places and burst. None of ravioli got open along the seams. The texture of pasta dough was perfect, too: so soft and thin and yet just of the right consistency to keep ravioli together.

Ravioli with goat cheese and spinach filling in parmesan cream sauce

I absolutely recommend this recipe: it’s easy, it’s creamy, it’s vegetarian. You could serve it as is, or with chicken or fish. Definitely a crowd-pleaser.

Ravioli with goat cheese and spinach filling in parmesan cream sauce

Ravioli with goat cheese and spinach filling in parmesan cream sauce

Prep time: 1 hour
Makes 3 servings – 12-18 ravioli, 1.5 of the mold

Ingredients for ravioli dough from scratch (makes 12-18 ravioli using mold):

  • 1 1/4 cup flour
  • 1 egg
  • 1/4 cup hot water
  • 1/4 teaspoon salt

Ingredients for ravioli filling (makes 12-18 ravioli, using mold):

  • 1/3 cup cooked spinach (or 1/2 bunch raw spinach – to be cooked)
  • 2 oz goat cheese
  • 1/3 cup Parmesan, grated
  • nutmeg
  • salt and pepper

Ingredients for mushroom and parmesan cream sauce:

  • 2 tablespoons olive oil
  • 1/2 pound mushrooms, sliced
  • 4 garlic cloves, chopped
  • nutmeg
  • 2 tablespoons white wine
  • 1 cup half-and-half
  • 1 to 1 1/2 cups parmesan cheese, grated
  • chopped chives, leeks, for garnish

To make ravioli dough:

1) Mix flour with salt.

2) Stir water with egg until well mixed.

3) In a bowl, combine flour and egg-water mixture together and mix until well incorporated. Sprinke some flour over working surface and over your hands as you knead the dough. Knead the dough until well-textured and firm. The dough should not be too wet or too sticky. It should only stick to itself, but not to your hands. It should not be too dry, either. Make the dough into a ball or disk, wrap with plastic wrap. Let the dough stand for 1 hour at room temperature before using. This allows gluten to work.

4) This amount of dough enough to make dough for 12 raviolis, using the mold (ravioli mold makes 12 ravioli). If you need to make 24 ravioli, make a second batch of this dough.

To make ravioli filling:

1) Cook spinach until wilted and all liquid is gone. All liquid should be evaporated – it’s important. Chop spinach.

2) Soften goat cheese by heating it up in microwave oven for about 5-10 seconds. Mix all ingredients together in a medium bowl: chopped spinach, goat cheese, Parmesan cheese. Add a little bit of nutmeg to taste. Salt and pepper to taste. Set aside. Your filling should not be runny, it should be pretty firm, which is why it’s important to make sure spinach has no liquid from step 1. If your filling is a bit runny from softened cheese, put the bowl with ravioli filling in the refrigerator to firm up.

To assemble ravioli:

1) Unwrap ravioli dough from plastic, divide in 2 equal parts. Flour working area. Roll out each part of pasta dough very thinly, on a floured surface, using a roller. Make sure to flour the upper portion of pasta dough and the roller to avoid sticking. Lift the rolled dough several times during rolling to make sure it doesn’t stick to the counter, and flour working surface with more flour, if necessary.

2) Flour the ravioli mold. After you have rolled the 2 portions of dough very thinly, place first layer of dough on the ravioli mold, so that it covers all 12 holes.

3) Place a small portion of ravioli filling into each indentation, making sure not to overfill. The filling should be at the same level or lower as the flat part of the mold. Place second layer of pasta dough on top of filled ravioli.

4) Using a roller pin, roll across the mold and along the edges to separate ravioli. As you roll the pin, it also removes all air from ravioli, which is very important for ravioli success. By now you should have extra dough hanging off the outside 4 edges of ravioli mold – carefully separate it. Continue rolling the pin along the inside edges of 12 raviolis to separate them from one another: you could also use your fingers to press across the edges to separate ravioli.

5) Flip ravioli mold to release ravioli. Bring a large pot of water to boil Boil ravioli for 5 minutes, drain and set aside – to be used with sauce below.

6) Or, alternatively, if you’re not using ravioli right away, place them on a plate or baking sheet in the freezer to freeze. After they are frozen, place them in a plastic bag and keep frozen until needed.

To make mushroom and parmesan cream sauce:

1) Heat oil in a skillet over medium-high heat. Add mushrooms, garlic, a bit of nutmeg and cook for about 7 minutes until mushrooms soften and garlic is fragrant.

2) Add half-and-half, bring to boil. Remove from heat, add grated parmesan cheese, mix until cheese is melted and mixture thickens. Add salt and pepper to taste.

3) After you have boiled ravioli for 5 minutes, drain them and add ravioli to the sauce to coat. To serve, place ravioli and sauce on plates. Garnish with with chopped chives or leeks.

Ravioli with goat cheese and spinach in parmesan cream sauce

Wrap pasta dough in a plastic wrap and let it sit on the counter for 1 hour for gluten to do its work

Ravioli with goat cheese and spinach in parmesan cream sauce

Cooking spinach – for ravioli filling

Ravioli with goat cheese and spinach in parmesan cream sauce

Cooked spinach – for ravioli filling

Ravioli with goat cheese and spinach in parmesan cream sauce

Goat cheese and parmesan cheese – for ravioli filling

Ravioli with goat cheese and spinach in parmesan cream sauce

Goat cheese and parmesan cheese – for ravioli filling

Ravioli with goat cheese and spinach in parmesan cream sauce

Mixing everything together for ravioli filling: spinach, goat cheese, parmesan cheese, nutmeg, salt and pepper

Ravioli with goat cheese and spinach in parmesan cream sauce

Rolling dough into 2 equal parts

Ravioli with goat cheese and spinach in parmesan cream sauce

Flour ravioli mold, especially the bottom of indentations

Ravioli with goat cheese and spinach in parmesan cream sauce

Place one layer of ravioli dough on top of floured ravioli mold

Ravioli with goat cheese and spinach in parmesan cream sauce

Place small amount of goat cheese and spinach filling into the mold indentations, making sure not to overfill (filling should be at the same level as the flat area of the ravioli mold)

Ravioli with goat cheese and spinach in parmesan cream sauce

Cover with the second layer of pasta dough

Ravioli with goat cheese and spinach in parmesan cream sauce

Ravioli mold covered with the two layers of dough with the filling in between

Ravioli with goat cheese and spinach in parmesan cream sauce

Using roller pin, roll along the surface of the ravioli mold to remove air pockets and seal ravioli

Ravioli with goat cheese and spinach in parmesan cream sauce

Remove outer portion of the pasta dough

Ravioli with goat cheese and spinach in parmesan cream sauce

Using roller pin, roll along the edges of individual ravioli to separate them from one another

Ravioli with goat cheese and spinach in parmesan cream sauce

Flip the ravioli mold to release ravioli

Ravioli with goat cheese and spinach in parmesan cream sauce

Saute mushrooms and garlic in olive oil

Ravioli with goat cheese and spinach in parmesan cream sauce

Deglaze with a little bit of wine

Ravioli with goat cheese and spinach in parmesan cream sauce

Add half-and-half, bring to boil, remove from heat, then add parmesan cheese

Ravioli with goat cheese and spinach in parmesan cream sauce

Mix until parmesan cheese is melted. Season with nutmeg, salt and pepper to taste

Ravioli with goat cheese and spinach in parmesan cream sauce

Add cooked ravioli to the sauce

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{ 45 comments… add one }

  • B. March 4, 2013, 2:58 am

    I have been thinking about making ravioli from scratch lately. Love ravioli but always a little hesitant about buying those in the refrigerate or frozen section at the supermarket because you never know what really goes into the filling. I am really excited when I saw this post. And especially glad to see that you use the old fashion method of rolling out the dough using the rolling pin instead of the expensive pasta making/rolling machine. I wasn’t sure about the result using rolling pin, but now I have seen you done that and the ravioli came out great, I’m going to give that a go. :)

    • Julia March 4, 2013, 10:08 am

      I don’t think I will be buying the expensive pasta making machine anytime soon. :) That’s a whole new learning curve.

  • Christine @ Cooking Crusade March 4, 2013, 4:26 am

    This is an absolutely stunning dish! I love the sound of all those delicious creamy flavours together, especially with the spinach and mushroom. Your ravioli press is soo cute as well – they look so perfect :)

    • Julia March 4, 2013, 10:10 am

      Thanks, the ravioli press is such a helper: speeds up things so much. I hardly spent any time making this dish.

  • Denise Browning@From Brazil To You March 4, 2013, 6:23 am

    It looks amazing, Julia! You did a great job on the homemade dough.

    • Julia March 4, 2013, 10:11 am

      Thank you, Denise. The dough came out really well (not to be bragging :)). Just the right amount of flour and liquid ingredients – rolled out to the perfect level of thinness. Thin enough to be handled by the ravioli press and yet thick enough to hold the filling inside.

  • Monique March 4, 2013, 7:38 am

    It’s 9.30 AM and you make me want to get up and make ravioli..I only have the individual stamps..This looks much better and quicker..not that I like to rush those sweet days when I make pasta..but yours are perfect.
    Julia I dislike store bought raviolis unless the are made en place at the Italian grocer/ etc..They always taste like they have fake things in it..
    These..with your sauce..as appetizing as your tomato one..You must be so proud when it’s all done.A+

    • Julia March 4, 2013, 10:14 am

      Thank you, Monique, you’re so sweet. It’s really so hard to find the store-bought ravioli that I actually like, so I have to make these myself. :) Store-bought ravioli often taste quite bland.

  • The Café Sucré Farine March 4, 2013, 10:03 am

    I’ll take a double portion, this looks AMAZING!!!

    • Julia March 4, 2013, 10:14 am

      Thanks!

  • Kayle (The Cooking Actress) March 4, 2013, 11:05 am

    OH MY GOODNESS GRACIOUS! This is so sophisticated and stunning and I just KNOW tastes PHENOMENAL! I need a ravioli maker thing sooo badly. Pinning this!

  • Ashley March 4, 2013, 1:13 pm

    I have yet to make homemade pasta… but I so want to! These ravioli sound amazing… love the goat cheese and spinach filling… and the mushroom sauce! Yummm

  • Kiersten @ Oh My Veggies March 4, 2013, 1:26 pm

    These sound incredible! And I am so jealous of your ravioli mold. Yours came out looking so much better than the ones I make!

  • Loretta | A Finn In The Kitchen March 4, 2013, 1:49 pm

    Everything about this looks fantastic! If I made this, I’d probably have to skip the mushrooms in the sauce because my hubby doesn’t like them (crazy, I know). And that filling almost looks like a chip dip!

  • Ari @ Ari's Menu March 4, 2013, 3:19 pm

    Ummm, I am obsessed, and I need one of those ravioli molds ASAP.

  • Serena (serenabakessimplyfromscratch) March 4, 2013, 7:11 pm

    Thanks now I defiantly need a ravioli mold ;)! These look amazing!

  • Aunt Clara @ Aunt Clara's Kitchen March 4, 2013, 7:54 pm

    OK, you convinced me, off to get a ravioli maker. How could I have lived without one so far?

  • Lisa H. March 4, 2013, 9:42 pm

    delicious scrumptious ravioli… :D

  • Sara March 5, 2013, 10:27 am

    Its looks great Julia! I am a amateur cook and I have tried to make ravioli dough once before but when i rolled them out they were very elastic, it would kinda shrink back as I roll out. Could you suggest what would prevent that please. I would love to give this a try!

    • Julia March 5, 2013, 3:56 pm

      Could it be because you started rolling the dough right after you made it, without letting it sit for an hour? Allow the dough sit for at least an hour (wrapped in plastic wrap) at room temperature before rolling it. Let the gluten relax before shaping the dough. And make sure your room temperature is room temperature, not colder. I didn’t have problem rolling the dough at all, nothing shrank back, on the contrary, it was very stretchy.

  • Kiran @ KiranTarun.com March 5, 2013, 2:46 pm

    Deliciousness! And I truly appreciate the step-by-step photos and instructions. Would help me calm my nerves if I ever attempt at making ravioli :)

  • Jenn and Seth March 5, 2013, 3:30 pm

    oh my gosh this is such a gorgeous and delicious pasta dish! i never even knew a ravioli mold existed, i totally would love to have one!

    • Julia March 5, 2013, 3:57 pm

      Now that you know, you could use the ravioli mold. I think it’s the easiest, least time consuming method of making ravioli. I don’t even know how I would deal with air pockets otherwise.

  • Amy Tong March 5, 2013, 5:46 pm

    Your ravioli looks and sounds decadent and delicious. I think I need to invest in a ravioli mold soon. I love how perfect your little pillow-y pockets of goodness came out. :) So pretty and lovely. Boy, the goat cheese and spinach sounds comforting and the mushroom cream sauce is divine.

  • Monet March 5, 2013, 6:06 pm

    What a gorgeous plate of food! I’ve wanted to make my own ravioli for quite some time now, and after seeing this post, I must make it happen! I need to track down one of those molds ASAP. Thank you for sharing!

  • Nik@A Brown Table March 5, 2013, 8:13 pm

    Julia, the homemade dough looks delicious, great work here !

  • Jacqueline March 6, 2013, 4:11 am

    That looks like my perfect pasta dish Julia, with all my favourites. Mushrooms, spinach, cheese, mmmmm! Who could resist? I’m sure I have one of those moulds at the back of a cupboard somewhere. I think it’s time to look it out. Oh and thanks for the step-by-step photos.

  • Chris March 6, 2013, 4:17 am

    What a gorgeous looking dish. I bet it is very delicious as you have goat cheese in it. I love that. The creamy sauce is great, too!

  • My Italian Smörgåsbord March 6, 2013, 6:43 am

    thank you for the visit and wow what a great blog (and ravioli!). this is what I call portion control… non way one batch would have been enough for both me and my husband :)

  • Barbara March 6, 2013, 7:04 am

    I’m going to LOVE making this, Jacqueline. Red sauces are not my favorite thing and anytime I make (or order out) pasta, it has to have a white sauce. This looks wonderful and I adore your ravioli mold!

  • Jean | Delightful Repast March 9, 2013, 7:19 pm

    Ohh, Julia, that’s such a pretty plate of ravioli! I might just have to get one of those $26 ravioli molds – doing them the old-fashioned mold-free way is the only way I’ve done it, and it’s a bit of a bother. I think they turn out so much prettier in the mold, too. Gorgeous!

  • Scarlett October 13, 2013, 5:07 pm

    These look great – making them tonight! For those interested here is the nutritional details per serving:

    3 Servings

    Amount Per Serving

    Calories 722.5

    Total Fat 35.1 g

    Saturated Fat 19.3 g

    Polyunsaturated Fat 1.8 g

    Monounsaturated Fat 11.9 g

    Cholesterol 140.0 mg

    Sodium 1,117.0 mg

    Potassium 446.6 mg

    Total Carbohydrate 47.4 g

    Dietary Fiber 2.2 g

    Sugars 1.5 g

    Protein 36.0 g

    • Julia October 15, 2013, 1:57 am

      Wow, Scarlett, thank you! This is such useful break-down. I need to find some reliable online calorie/nutrition counter/analyzer. :)

  • MrsLLP November 10, 2013, 2:39 pm

    Finally, a post that has inspired me to do this. I’ve been wanting to do the homemade ravioli (so many ideas for fillings) for quite some time now but the thought of the whole pasta machine purchase, etc, turned me off on that whole idea. After stumbling on your recipe, I bought two ravioli molds/frames today and am now on a mission to make today as the day of my first batch ever of homemade ravioli. Will check in with results soon!

    • Julia November 12, 2013, 2:13 am

      Ha-ha! Good for you! Seems like you’re on a mission! :) I love this ravioli mold – I was able to use it successfully almost right away – the only issue I had was that I rolled the pasta dough way too thick which made it too thick for the mold, but I was still able to cut individual ravioli by pressing my fingers down along the edges. On my second batch, I let the dough sit on the counter to become more elastic, which then made it easier to roll it thinly. I will be very curious to hear how your ravioli will turn out! :)

  • Vicky December 6, 2013, 8:53 am

    The ravioli look great and sound delicious. I love goat cheese. I noticed it said to heat goat cheese in micro for 5-10 minutes. Is that correct? That sounds like a long time to me. Goat cheese is soft to begin with. Well, most brands are.

    Thanks for sharing. I think a rav maker is on my Christmas list.

    Vicky

    • Julia December 7, 2013, 3:11 am

      You’re right – not 5-10 minutes, but 5-10 seconds. That’s quite a typO, don’t you think! Oh, I am so embarrassed! :( Thanks for catching that mistake – CORRECTED!

  • Nadene April 4, 2014, 5:59 am

    Hi Julia. I have never made pasta before, but this sounds awesome! Can one make a double or triple batch of pasta at once or des it have to be made in single batches? I would like to make a whole lot of ravioli to freeze.

  • jenn September 23, 2014, 9:08 am

    Omigosh, I just tried this and it was insanely delicious!! That cheese sauce is fantastically yummy–which is mind-boggling to me since I dislike nutmeg. :) I diverged a little and ended up adding some additional cheese that i have in my fridge so it wasn’t exactly to a tee. Now I’m off to find what other types of stuff I can add a little nutmeg to that doesn’t involve sweets or drinks! Thanks for the recipe and inspiration, definitely gonna keep this stashed!! <3

    • Julia September 25, 2014, 3:05 pm

      Jenn, so glad you liked this recipe! I love homemade ravioli! Another recipe where I always use nutmeg is lasagna! I add nutmeg to the homemade creamy sauce that I make myself by mixing milk, flour, half-and-half, salt and nutmeg. Then I use that sauce as white sauce in lasagna as one of of the layers (actually in 2 of the layers) and top it with cheese. It makes amazing lasagna!

  • ChrisP October 31, 2014, 5:21 am

    UK here. So what is ‘half-and-half’ please?
    Ravioli prepared, waiting to go! :)

    • Julia November 3, 2014, 3:18 pm

      Chris, did some research, US half and half is actually what’s called half cream in the UK. Half and half is the US milk product that combines half milk half cream to form a lighter cream (unlike heavy cream). Half and half is still creamy and perfect for sauces, but it’s not thick as heavy cream so you can’t whip it to make whipped cream, for instance. Here is a good article: http://culinaryarts.about.com/od/glossary/g/Half-And-Half.htm

  • Ayanna Wiggins November 9, 2014, 5:43 pm

    I have been wanting to try this for about 10 months now! I lucked up and found the William Sonoma ravioli maker at Target and bookmarked this recipe for my first attempt. :) But…I’m stuck at the first step–literally. I mixed the flour with the hot water & egg mixture but the dough is very sticky so I’m not sure how to knead. I notice you said that the dough shouldn’t be too sticky or too dry. Any thoughts on why mine might be too sticky given that I used your exact measurements?

    • Julia November 11, 2014, 3:04 pm

      I think what would help is sprinkling some flour over working surface and over your hands as you knead the dough. Then, it wouldn’t be sticky but would be very elastic. I will update the recipe to include that. :)

      • Ayanna Wiggins November 16, 2014, 5:34 pm

        I did sprinkle flour on my surface. However, the dough just wasn’t at the right consistency to be able to roll it into a ball. Does this recipe require using a “special mixer with dough attachments?” I used a hand mixer because that’s all I had on hand. I’m determined to get this right. :) Note: I meant to say I purchased my Williams-Sonoma ravioli mold w/roller from TJ Maxx (just in case someone else is looking for one).

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