Saturday, January 26, 2013

Goat Cheese and Spinach Ravioli from Scratch!

 Date Night Recipe: Goat Cheese and Spinach Ravioli from scratch!

Once a week, we like to go out for a "Date Night." Lately, before the Broncos lost to the Ravens, we'd go out to eat and watch the game. Outside of football season, we try a new restaurant from one of the many small towns surrounding us. Lately with the worsening weather we've leaned more toward Date Night at Home, where we make a more intricate meal, with special ingredients. 

For for this week's Date Night Recipe we made Spinach and Goat Cheese Ravioli and homemade french bread.

First off, you should know that we do not have a pasta roller. Don't get me wrong, we'd love to own one. It would make life easier, but don't let not having one stop you from making your own pasta, a rolling pin works fine.  This whole process can be done in about an hour.   To start we'll make the fresh pasta dough.  

Eggless Fresh Pasta (use for any kind of pasta)

-2 cups flour
-1 teaspoon salt
-2 tablespoons extra virgin olive oil

(We used a food processor for this, but you can do this by hand but it is not as easy. I haven't done it by hand, if you have let me know how it goes. )

1. In food processor mix flour and salt with a few quick pulses.  

2. Then add 1/2 cup hot water and the olive oil to the flour, while mixing, through the spout.  As you mix it will begin to clump together and will eventually form a ball.  You may have to add more water, I added close to another 1/4 cup of water just add slowly and if you add too much a pinch of flour will fix too much moisture.  

3. Let the dough rest for 30 minutes on a lightly floured surface covered with a piece of plastic wrap.

Now to begin the Ravioli filling...


 Spinach and Goat Cheese Ravioli   


First, for Goat Cheese you can get this in any grocery store cheese display; it is a white soft cheese log that is labeled Goat Cheese or Chevre.  Or you can do what we did; place an add on craigslist in the farm and garden section, looking for a local goat farmer who'll sell you their goat cheese.  We found a great local family farm just outside of Lowell that was willing to part with some goat milk, cheese, and eggs.   

-3 oz of goat cheese 
-1 egg
-1/2 cup of cooked Spinach, squeezed dry and chopped
-1/8 cup of chopped fresh parsley
-1 teaspoon minced garlic
-pinch of nutmeg
-1/2 cup fresh Parmesan cheese, grated
-Fresh pasta rolled into sheets and kept moist under plastic wrap.

1. Cook the spinach by boiling it in water for a few minutes and blanching the spinach.  

2. Spoon the spinach into cold water to stop it from cooking further, then transfer to a strainer and then squeeze dry.  

After this clean the pot and begin boiling more water for the pasta. 

3. Combine the egg, spinach, goat cheese, parsley, garlic, nutmeg, and Parmesan, all together with a fork in a bowl and mix well.  

4. By this point the dough should be ready to roll out.   IF you have a pasta roller (lucky you), go to town and make yourself 4" wide strips of dough that is fairly thin.   

Otherwise get out your rolling pin and get a little bit of elbow grease going.   You want the dough fairly thin. 

5. Next slice the dough into 4 inch wide squares (we learned bigger is easier as we went) I brushed them with a little olive oil. 

6. Then spoon a small amount of filling onto each square.  

7. Fold and pinch the sides together creating a pouch of stuffed ravioli.

8.  Hopefully you started a new pot of water boiling after you finished with the spinach because all we have left is to cook the ravioli. Since these are fresh they cook very fast!!! 3-4 minutes is all it will take, and luckily they tell you they are done by floating so you can't miss.   

9. Use a slotted spoon to retrieve pasta, strain, and serve with a sauce of your choosing!

Farmer Don


  1. I made this for a Christmas party recently and it was great--the filling was delicious. It also didn't take as long as I thought to make the raviolis themselves. It still takes some time of course but not too bad if you make the raviolis big. Thanks for the recipe!