Lemon and Goat Cheese Ravioli Recipe

Lemon and Goat Cheese Ravioli Recipe | Cook the Book (2024)

Vegetarian Mains
Stovetop Pasta
Goat Cheese
Lemon
Stuffed Pasta

Caroline Russock

Caroline Russock is a writer who splits her time between Philadelphia and the Caribbean covering food, travel, leisure, lifestyle, and culture. Her writing is featured in PhillyVoice, Eater, Eater Philly, Serious Eats, and The Tasting Table.

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Updated August 30, 2018

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Lemon and Goat Cheese Ravioli Recipe | Cook the Book

Active60 mins

Total2 hrs

Serves4 servings

Ingredients

For the Pasta Dough:

Directions

To make the pasta dough. Whisk together the oil and eggs. Put the flour, turmeric and lemon zest in a food processor, add the oil and egg mixture and blend to a crumbly dough. It might require extra flour or oil. Once the dough has come together and is smooth (you may need to work it a little by hand), divide it into four thick, rectangular blocks. Wrap them in plastic wrap and chill for at least 30 minutes, or up to 2 days.
Lightly dust a work surface with flour. Take one piece of dough and flatten it on the floured surface with a rolling pin. Set your pasta machine to the widest setting and pass the dough through. Repeat, narrowing the setting by a notch each time, until you get to the lowest setting. When each sheet is rolled, keep it under a moist towel so it doesn’t dry out.
To make the filling. Combine the filling ingredients, apart from the egg white, in a bowl and crush together with a fork.
Use a pastry cutter or the rim of a glass to stamp out roughly 3-inch discs from the pasta sheets. To shape each raviolo, brush a disc with a little egg white and place a heaped teaspoon of filling in its center. Place another pasta disc on top. Dip your fingers in flour, then gently press out any air as you seal the edges of the two discs together. You should end up with a pillow-shaped center surrounded by an edge that is just under 3/8 inch wide. Seal the sides of the edges together firmly until you can’t see a seam where the two discs meet. As they are made, place the ravioli on a dish towel or tray sprinkled with semolina. Leave to dry for 10 to 15 minutes. (You can now cover the tray with plastic wrap and keep the ravioli in the fridge for a day.)
When ready to cook, bring a large pan of salted water to the boil. Cook the pasta for 2 to 3 minutes, or until al dente. Drain and divide among four plates. Sprinkle with pink peppercorns, tarragon and lemon zest. Drizzle grapeseed oil over the ravioli and around them, sprinkle with extra salt and a squirt of lemon juice, if you like, and serve at once.

Special Equipment

A pasta machine

Nutrition Facts (per serving)
551	Calories
38g	Fat
28g	Carbs
24g	Protein

Show Full Nutrition Label

Nutrition Facts
Servings: 4
Amount per serving
Calories	551
% Daily Value*
Total Fat 38g	49%
Saturated Fat 15g	75%
Cholesterol 205mg	68%
Sodium 616mg	27%
Total Carbohydrate 28g	10%
Dietary Fiber 2g	7%
Total Sugars 1g
Protein 24g
Vitamin C 8mg	40%
Calcium 156mg	12%
Iron 4mg	24%
Potassium 158mg	3%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

FAQs

When cooking ravioli they should take about 4 to 5 minutes to cook properly and will float when they are done cooking? ›

Ravioli Cooking Instructions

Drop in the frozen ravioli in a pot of water.
Bring your water in your pot to a gentle boil .
Let the raviolis boil for 4-5 minutes and gently stir. Once they have floated allow for 2 minutes to fully cook.
Remove with a slotted spoon.
Serve with your favorite sauce!

Know More ›

How do you know when ravioli is fully cooked? ›

You'll know the ravioli cooked through when they float to the top of the pan when boiling.

Can you pan fry ravioli instead of boiling? ›

Fresh pasta does need to be cooked, but you can skip the step of boiling your ravioli (and gnocchi), and cook it in a skillet instead. Pan-fried ravioli (and gnocchi) have a crispy crust, a warm gooey center, and they take on sauce beautifully.

Learn More Now ›

Is it OK to eat ravioli out of the can? ›

You can eat ravioli right out of the can, at room temperature. It's already been cooked at temperatures much higher than anything your car will get to (even if you left it all day in Death Valley). That makes it sterile and it will last for decades. Just make sure you pack a can opener.

Do you rinse ravioli after boiling? ›

Do Not Rinse. Pasta should never, ever be rinsed for a warm dish. The starch in the water is what helps the sauce adhere to your pasta. The only time you should ever rinse your pasta is when you are going to use it in a cold dish like a pasta salad or when you are not going to use it immediately.

Read On ›

Should you eat ravioli with a fork or a spoon? ›

eating etiquette (how to eat...)

When pasta is served on a plate or in a shallow bowl, such as spaghetti, it is eaten with a fork, but if served in a deep bowl, such as ravioli, it is eaten with a spoon.

What kind of sauce to serve with ravioli? ›

Traditional is my favorite go to, that would be a tomato sauce. For a heavier flavored dish I will brown some butter then saute the ravioli, add some ground fresh pepper, kosher salt and a dash of sage. Remove from heat, little fresh grated parmigiano cheese and serve.

View Details ›

Is ravioli supposed to float while cooking? ›

🌟 As a general rule, yes, ravioli does float to the top when it is done cooking. 🌟 Ravioli (especially frozen varieties) are heavier than boiling water. When the ravioli first hit the boiling water they tend to sink to the bottom for a short bit (another reason why stirring is important!).

Learn More ›

How long does it take to cook ravioli? ›

Plunge 1-2 ravioli into a pot of boiling water- make sure it's generously salted. Cook for 3-6 minutes or more, depending on thickness (the thicker the pasta, the longer the ravioli will take to cook). Taste for doneness.