4.2KHomemade Goat Cheese and Sun Dried Tomato Ravioli tossed with tomato sauce. This ravioli recipe is made completely from scratch in just under an hour! The goat cheese filling is creamy and packed with so much flavor.
Homemade Goat Cheese and Sun Dried Tomato Ravioli tossed with tomato sauce. This ravioli recipe is made completely from scratch in just under an hour! The goat cheese filling is creamy and packed with so much flavor.
Have you ever made ravioli from scratch? There’s nothing quite like homemade pasta dough and you should definitely try if you haven’t yet! It’s worth the effort. The whole process is pretty simple and requires just a few steps. It actually comes together in just an hour!
I love both goat cheese and sun dried tomatoes. Combining these two ingredients together created the most delicious ravioli filling! Here’s what you need to make it.
GOAT CHEESE AND SUN DRIED TOMATO RAVIOLI
Goat cheese – softened in a room temperature
Sun dried tomatoes
Fresh basil
sea salt, black pepper
RAVIOLI DOUGH FROM SCRATCH
All purpose flour
Semolina flour – semolina helps the pasta to hold its shape well and have a firm texture ( you can use all-purpose flour instead)
Hot water
Salt
HOW TO MAKE RAVIOLI DOUGH
To make the dough, in a medium bowl mix the flour and salt. Make a well in the center of the flour and pour the hot water. Mix with your hands until it forms a solid ball. Add more water/flour if needed. Transfer to a well floured surface and knead for about 5 minutes. Cover with a plastic wrap or kitchen towel and let it rest for about 10 minutes.
HOW TO MAKE PASTA DOUGH IN KITCHENAID
If you own the standing mixer with a dough hook place all the ingredients and mix until the dough forms. It’s so easy and mess free! Then transfer to a floured surface and cover with a kitchen towel and let it rest for about 10 minutes.
SAUCE FOR GOAT CHEESE SUN DRIED TOMATI RAVIOLI
To make it easy I used my favorite marinara sauce to toss with ravioli. They also would be great served with this mushroom sauce, cashew pesto or tossed with extra virgin olive oil!
I hope you love these goat cheese sun dried tomato ravioli! If you try it yourself, don’t forget to use hashtag #natteats and tag @natteats. I LOVE seeing your creations! If you’d like to stay updated with my recipes, go ahead and subscribe, like my page on Facebook or follow on Instagram
PrintGoat Cheese and Sun Dried Tomato Ravioli with Tomato Sauce
- Total Time: 50 minutes
- Yield: 24 ravioli 1x
Description
Homemade Goat Cheese and Sun Dried Tomato Ravioli tossed with tomato sauce. This ravioli recipe is made completely from scratch in just under an hour! The goat cheese filling is creamy and packed with so much flavor.
Ingredients
Scale
1 cup semolina flour (or all-purpose)
1/2 cup all purpose flour
1/2–3/4 cup hot water
1 tsp sea salt
7 oz goat cheese, softened
1 1/2 tbsp extra virgin olive oil
1/2 cup sun dried tomatoes, chopped
1/2 cup fresh basil, chopped
salt, black pepper
marinara sauce for serving
Instructions
- In a large bowl, mix the flour and salt. Make a well in the center of the flour and pour the water. Mix with your hands until it forms a solid ball. Add more water/flour if needed.
- Transfer to a well floured surface and knead for about 5 minutes. Cover with a plastic wrap or kitchen towel and let it rest for about 10 minutes. If using a standing mixer with a dough hook there’s no need to knead with hands.
- Meanwhile, mix softened goat cheese with oil, sun dried tomatoes, basil, salt and black pepper.
- To make the ravioli, you can use this ravioli maker following the instructions, knife or pizza cutter. Divide the dough in 4 equal parts. Roll the dough into thin sheets. Place about 1 1/2 tsp of filling one inch apart over half the pasta sheet (12 in total). Cover the filling with another sheet of pasta and press firmly around the filling to seal. Cut into individual ravioli with a knife or pizza cutter. Seal the edges.
- Bring a large pot of salted water to a boil. Meanwhile, warm up marinara sauce. Cook the ravioli in batches about 2-3 minutes or until they float. Drain and add toss ravioli with the sauce. Divide between plates and serve with fresh basil
- Prep Time: 30 minutes
- Cook Time: 20 minutes