This Homemade Goat Cheese Ravioli is tossed with zesty olive oil sauce and packed with so much flavor. Made from scratch ravioli dough is filled with only three ingredients, creamy goat cheese, parmesan and fresh basil.

Scale

1 1/2 cup organic all purpose flour

1/2–3/4 cup hot water

7 oz goat cheese, softened

1 1/2 tbsp extra virgin olive oil

1/2 cup grated parmesan cheese

1/2 cup fresh basil, chopped

salt, black pepper

OLIVE OIL SAUCE

1/4 cup extra virgin olive oil
4 garlic cloves, minced
pinch of red pepper flakes

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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, parmesan, 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. Cook the ravioli in batches about 2-3 minutes or until they float. Drain and add toss ravioli with the sauce.
To make the sauce. In a large skillet add the olive oil. Stir in garlic, red pepper flakes and cook until fragrant, stirring frequently for about a minute. Add wine and simmer, stirring occasionally for about 4 minutes until the alcohol has evaporated. Add lemon juice, basil and season with salt and pepper. Stir in cooked ravioli and coat with the sauce.