How To Make Goat Cheese and Spinach Ravioli with Pesto Sauce Recipe
This Italian-inspired dish features homemade spinach and goat cheese filled ravioli in a flavorful pesto sauce.
Serves:
Ingredients
- For the ravioli filling:
- 2 cups fresh spinach leaves
- 1/2 cup goat cheese
- 1/4 cup grated Parmesan cheese
- 1 garlic clove, minced
- Salt and pepper, to taste
- For the ravioli dough:
- 2 cups all-purpose flour
- 3 large eggs
- 1/2 tsp salt
- Water, as needed
- For the pesto sauce:
- 2 cups fresh basil leaves
- 1/4 cup pine nuts
- 1 garlic clove
- 1/2 cup grated Parmesan cheese
- 1/2 cup olive oil
- Salt and pepper, to taste
Instructions
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Make the ravioli filling: In a food processor, pulse together spinach, goat cheese, Parmesan cheese, garlic, salt, and pepper until well combined.
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Make the ravioli dough: In a large mixing bowl, whisk together flour and salt. Make a well in the center and add eggs. Beat together until mixture forms a ball. Knead the dough on a floured surface for 10 minutes, adding water as needed to make a smooth and elastic dough. Cover with plastic wrap and let it rest for 30 minutes.
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Roll out the dough into thin sheets and cut into circles or squares.
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Fill each ravioli with 1-2 tsp of the filling and seal the edges with a fork.
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Bring a large pot of salted water to a boil. Cook ravioli for 2-3 minutes or until they float to the surface.
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Make the pesto sauce: In a food processor, blend together basil leaves, pine nuts, garlic, Parmesan cheese, olive oil, salt, and pepper until smooth.
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Drain ravioli and toss with pesto sauce. Serve hot.
Nutrition
- Calories : 708kcal
- Total Fat : 49g
- Saturated Fat : 9g
- Cholesterol : 165mg
- Sodium : 678mg
- Total Carbohydrates : 47g
- Dietary Fiber : 3g
- Sugar : 1g
- Protein : 20g
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