Lemon and Goat Cheese Ravioli Recipe

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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:

3 tablespoons olive oil
3 medium eggs
11 1/2 ounces (about 2 3/4 cups) “00” pasta flour, plus extra for rolling
1/4 teaspoon ground turmeric
Grated zest of 3 lemons
Semolina

For the Filling:

11 ounces soft goat cheese
1/3 teaspoon Maldon sea salt
Pinch of chile flakes
Black pepper
1 egg white, beaten

To Finish:

2 teaspoons pink peppercorns, finely crushed
1 teaspoon chopped tarragon
Grated zest of 1 lemon
Grapeseed oil
Lemon juice (optional)

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

Vegetarian Mains
Stovetop Pasta
Goat Cheese
Lemon
Stuffed Pasta

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.)

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

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!

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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.

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How long should I boil homemade 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.

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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.

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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.

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How long to boil jumbo cheese ravioli? ›

Bring a large pot of salted water to a rolling boil over high heat. Working in batches, add ravioli and return to a boil. Cook uncovered, stirring occasionally, until the ravioli float to the top and the filling is hot, 4 to 6 minutes. Drain well.

What can I add to ravioli to make it better? ›

Jarred marinara, canned crushed tomatoes or store-bought pesto pair well with a traditional cheese ravioli. Our Pesto Ravioli with Spinach & Tomatoes recipe does a good job of keeping things simple while not skimping on flavor.

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What kind of sauce goes with ravioli? ›

Sauces to Serve with Ravioli

Tomato Sauce: A classic tomato-based sauce, marinara is a popular choice for serving with ravioli. ...
Olive Oil: One of my favorite toppings is probably one of the simplest. ...
Alfredo Sauce: This classic cream sauce everyone loves.

More items...

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Why is my ravioli floating immediately? ›

Why is my ravioli floating immediately? This generally happens with frozen ravioli. Frozen ravioli is heavier than boiling water.

Why is my ravioli hard after cooking? ›

Pasta that is soft and mushy is usually overcooked, while if it's crunchy and hard, this is a good indication that you haven't cooked it for long enough.

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How many ravioli per person? ›

If you want to make your guests happy, you should use at least 200 grams of ravioli (about 10 pieces) for each of them. I often go up to 250 grams each, or even more. This means using at least 12 ravioli per person. So, if you're making ravioli for a group of 4 people, buy enough ingredients to make 1 kg of them.

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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!).

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Should ravioli float immediately? ›

Ravioli will settle to the bottom; Stir gently to avoid sticking. When they start to float they are done.

Is pasta supposed to float when cooking? ›

When pasta is cooked properly, it floats in boiling water due to a combination of factors related to its structure and the cooking process: 1. Hydration: Dry pasta contains very little moisture, but as it cooks in boiling water, it absorbs water and swells.