Arugula And Goat Cheese Ravioli Recipes

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HOMEMADE RAVIOLI WITH GOAT CHEESE AND SPINACH FILLING



Homemade Ravioli with Goat Cheese and Spinach Filling image

Learn how to make ravioli from scratch at home using a ravioli mold. Then, you can make these delicious homemade ravioli filled with goat cheese and spinach and smothered in a creamy mushroom and Parmesan cheese cream sauce.

Provided by Julia

Categories     Main Course

Time 1h

Number Of Ingredients 17

1 1/4 cup flour
1 egg
1/4 cup hot water
1/4 teaspoon salt
1/3 cup spinach (, cooked)
2 oz goat cheese
1/3 cup Parmesan cheese (, shredded)
1/4 teaspoon nutmeg
salt and pepper
2 tablespoons olive oil
1/2 lb mushrooms (sliced)
4 garlic cloves (chopped)
1/4 teaspoon nutmeg
2 tablespoons white wine
1 cup half and half
1 1/2 cups parmesan cheese (shredded)
1/4 cup chives (chopped, for garnish)

Steps:

  • Mix flour with salt.
  • Stir water with egg until well mixed.
  • In a bowl, combine flour and egg-water mixture together and mix until well incorporated. Sprinke some flour over working surface and over your hands as you knead the dough. Knead the dough until well-textured and firm. The dough should not be too wet or too sticky. It should only stick to itself, but not to your hands. It should not be too dry, either. Make the dough into a ball or disk, wrap with plastic wrap. Let the dough stand for 1 hour at room temperature before using. This allows gluten to work.
  • This amount of dough enough to make dough for 12 raviolis, using the mold (ravioli mold makes 12 ravioli). If you need to make 24 ravioli, make a second batch of this dough.
  • If you don't have cooked spinach on hand, cook spinach until wilted and all liquid is gone. All liquid should be evaporated - it's important. Chop spinach.
  • Soften goat cheese by heating it up in microwave oven for about 5-10 seconds.
  • Mix all ingredients together in a medium bowl: chopped spinach, goat cheese, Parmesan cheese. Add a little bit of nutmeg to taste. Salt and pepper to taste. Set aside.
  • Your filling should not be runny, it should be pretty firm, which is why it's important to make sure spinach has no liquid from step 1. If your filling is a bit runny from softened cheese, put the bowl with ravioli filling in the refrigerator to firm up.
  • Unwrap ravioli dough from plastic, divide in 2 equal parts. Flour working area. Roll out each part of pasta dough very thinly, on a floured surface, using a roller. Make sure to flour the upper portion of pasta dough and the roller to avoid sticking. Lift the rolled dough several times during rolling to make sure it doesn't stick to the counter, and flour working surface with more flour, if necessary.
  • Flour the ravioli mold. After you have rolled the 2 portions of dough very thinly, place first layer of dough on the ravioli mold, so that it covers all 12 holes.
  • Place a small portion of ravioli filling into each indentation, making sure not to overfill. The filling should be at the same level or lower as the flat part of the mold. Place second layer of pasta dough on top of filled ravioli.
  • Using a roller pin, roll across the mold and along the edges to separate ravioli. As you roll the pin, it also removes all air from ravioli, which is very important for ravioli success. By now you should have extra dough hanging off the outside 4 edges of ravioli mold - carefully separate it. Continue rolling the pin along the inside edges of 12 raviolis to separate them from one another: you could also use your fingers to press across the edges to separate ravioli.
  • Flip ravioli mold to release ravioli. Bring a large pot of water to boil Boil ravioli for 5 minutes, drain and set aside - to be used with sauce below.
  • Or, alternatively, if you're not using ravioli right away, place them on a plate or baking sheet in the freezer to freeze. After they are frozen, place them in a plastic bag and keep frozen until needed.
  • Heat oil in a skillet over medium-high heat. Add mushrooms, garlic, a bit of nutmeg and cook for about 7 minutes until mushrooms soften and garlic is fragrant.
  • Add half-and-half, bring to boil. Remove from heat, add grated parmesan cheese, mix until cheese is melted and mixture thickens. Add salt and pepper to taste.
  • After you have boiled ravioli for 5 minutes, drain them and add ravioli to the sauce to coat. To serve, place ravioli and sauce on plates. Garnish with with chopped chives or leeks.

Nutrition Facts : Calories 541 kcal, Carbohydrate 37 g, Protein 28 g, Fat 30 g, SaturatedFat 15 g, Cholesterol 100 mg, Sodium 978 mg, Fiber 1 g, Sugar 2 g, ServingSize 1 serving

GOAT CHEESE-ARUGULA RAVIOLI WITH TOMATO-PANCETTA BUTTER



Goat Cheese-Arugula Ravioli with Tomato-Pancetta Butter image

Categories     Leafy Green     Tomato     Goat Cheese     Parmesan     Basil     Bacon     Arugula     Summer     Bon Appétit

Yield Makes 4 to 6 servings

Number Of Ingredients 18

Ravioli
2 tablespoons olive oil
3 large shallots, minced
8 ounces arugula, chopped (about 8 cups)
6 ounces soft fresh goat cheese (such as Montrachet), crumbled
1/2 cup (about 1 1/2 ounces) freshly grated Parmesan cheese
Nonstick vegetable oil spray
42 (about) wonton wrappers (from one 12-ounce package)
2 large egg whites, whisked just until foamy
Tomato-Pancetta butter
6 ounces thinly sliced pancetta* or bacon, coarsely chopped
1/4 cup (1/2 stick) butter
6 large plum tomatoes, quartered, seeds and membranes discarded, tomatoes diced
1 teaspoon chopped fresh thyme
For serving:
5 tablespoons butter, melted
12 fresh basil leaves
Fresh thyme sprigs

Steps:

  • Make ravioli:
  • Heat oil in heavy large skillet over medium heat. Add shallots; sauté 10 minutes. Add arugula; toss until wilted but still bright green, about 3 minutes. Transfer arugula mixture to large bowl and cool. Mix in goat cheese and Parmesan cheese. Season filling with salt and pepper.
  • Line 2 baking sheets with heavy-duty foil; spray foil with nonstick spray. Place 4 wonton wrappers on work surface; cover remaining wrappers with plastic to prevent drying. Lightly brush entire surface of each wrapper with egg white. Spoon 1 generous teaspoon filling into center of each wrapper. Fold wrappers diagonally in half, forming triangles. Press edges firmly to seal. Arrange ravioli on prepared sheets. Repeat with remaining wrappers and filling. (Can be made ahead. Cover with plastic and chill up to 1 day; or cover with plastic, then heavy-duty foil, and freeze up to 1 week. If frozen, do not thaw before cooking.)
  • Make tomato-pancetta butter:
  • Cook chopped pancetta in large skillet over medium-high heat until crisp and brown. Using slotted spoon, transfer pancetta to paper towel; drain. Set aside. Pour off all but 1 tablespoon drippings from skillet. Add butter to drippings in skillet; melt over medium-high heat. Add tomatoes and thyme; sauté until tomatoes are tender, about 5 minutes. Season with salt and pepper. (Can be made 2 hours ahead. Let stand at room temperature.)
  • Cook and serve ravioli:
  • Place melted butter in large bowl. Cook half of ravioli in large pot of boiling salted water until just tender, about 4 minutes for fresh or 5 minutes for frozen. Using large strainer, transfer ravioli to colander and drain; place in bowl with butter and toss to coat. Cover to keep warm. Cook remaining ravioli in same pot of boiling water. Drain and add to bowl of buttered ravioli. Toss gently to coat. Divide ravioli among bowls. Rewarm tomato butter over medium heat. Add reserved pancetta and basil; sauté 1 minute. Spoon sauce over ravioli; garnish with thyme.
  • *Pancetta, Italian bacon cured in salt, is available at Italian markets and in the deli case at many supermarkets.

ARUGULA AND GOAT CHEESE RAVIOLI



Arugula and Goat Cheese Ravioli image

Categories     Pasta Maker     Cheese     Citrus     Dairy     Egg     Garlic     Leafy Green     Pasta     Appetizer     Gourmet     Sugar Conscious     Vegetarian     Pescatarian     Peanut Free     Soy Free     No Sugar Added     Kosher

Yield Makes 8 (first course) servings

Number Of Ingredients 27

For Pasta Dough
2 cups cake flour (not self-rising)
1/2 cup all-purpose flour plus additional for kneading
4 large egg yolks
3 tablespoons extra-virgin olive oil
1 teaspoon salt
1/2 cup water
For filling
2 tablespoons unsalted butter
1 1/2 teaspoons finely chopped garlic
3/4 teaspoon salt
3/4 teaspoon black pepper
1 lb arugula, trimmed
1 teaspoon finely grated fresh lemon zest
1/2 cup soft mild goat cheese (4 1/2 oz)
1/2 cup ricotta (preferably fresh; 4 1/2 oz)
For sauce
1/2 stick (1/4 cup) unsalted butter
1/3 cup pine nuts (1 1/2 oz)
1 tablespoon finely chopped garlic
1/2 teaspoon black pepper
1/4 teaspoon salt
2 teaspoons fresh lemon juice
1/4 cup extra-virgin olive oil
1/2 cup chopped arugula
Special Equipment
a pasta maker

Steps:

  • To make pasta dough in a food processor:
  • Blend together all dough ingredients in processor until mixture just begins to form a ball. Knead dough on a lightly floured surface, incorporating only as much additional flour as necessary to keep dough from sticking, until smooth and elastic, 6 to 8 minutes. Wrap dough in plastic wrap and let stand at room temperature 1 hour (to make rolling easier).
  • To make dough by hand:
  • Whisk together flours in a bowl, then mound flour mixture on a work surface, preferably wooden, and make a well in center. Add yolks, oil, salt, and water to well. With a fork, gently beat yolks, oil, and water until combined. Gradually stir in enough flour to form a paste, pulling in flour closest to egg mixture and being careful not to make an opening in outer wall of well. Knead remaining flour into mixture with your hands to form a dough (it will be soft and sticky). Knead dough until smooth and elastic, 8 to 10 minutes. Cover with an inverted bowl and let stand 1 hour (to make rolling easier).
  • Make filling while dough stands:
  • Heat butter in a 12-inch heavy skillet over moderate heat until foam subsides, then add garlic, salt, and pepper and cook, stirring occasionally, until garlic begins to turn golden, 1 to 2 minutes. Add arugula and zest and cook, turning with tongs, until arugula is wilted, 2 to 4 minutes. Transfer arugula mixture to a fine-mesh sieve and press with back of a wooden spoon to extract excess liquid, then finely chop.
  • Stir together arugula mixture and cheeses in a bowl.
  • Make ravioli:
  • Cut dough into 8 equal pieces. Cover 7 pieces with plastic wrap and pat out remaining piece into a flat rectangle. Generously dust with flour.
  • Set rollers of pasta maker on widest setting. Feed rectangle, a short side first, through rollers. Fold rectangle in thirds, like a letter, and feed it, a short side first, through rollers. Repeat 6 or 7 more times, folding dough in thirds and feeding it through rollers, a short side first each time, dusting with flour to prevent sticking. Turn dial to next (narrower) setting and feed dough through rollers without folding, a short side first. Continue to feed dough through without folding, making space between rollers narrower each time, until the second to narrowest setting is used. (Do not roll too thin or pasta will tear when filled.)
  • Put sheet of dough on a lightly floured kitchen towel (not terry cloth) with a long side nearest you. Drop 5 or 6 rounded teaspoon-size mounds of filling 1 1/2 inches apart in a row down center of right half of sheet, then lift left half of sheet and drape over mounds. Press down firmly but gently around each mound, forcing out air. (Air pockets increase the chance that ravioli will break during cooking.) Cut pasta (between mounds) with a sharp knife into roughly 2 1/2-inch squares. Line a large shallow baking pan with a clean dry kitchen towel (not terry cloth), then arrange ravioli in 1 layer in it. Make more ravioli with remaining pieces of dough and remaining filling in same manner, transferring to lined pan.
  • Make sauce:
  • Heat butter in cleaned 12-inch heavy skillet over moderate heat until foam subsides, then cook pine nuts, stirring frequently, until pale golden, about 4 minutes. Add garlic, pepper, and salt and cook, stirring frequently, until garlic begins to turn golden, about 2 minutes. Add lemon juice and oil, swirling skillet to combine, and remove from heat. (Leave sauce in skillet.)
  • Cook ravioli:
  • Bring a 6- to 8-quart pot of salted water to a boil over high heat, then reduce heat to a gentle boil. While water is heating, reheat sauce over low heat if necessary.
  • Add half of ravioli to gently boiling water, carefully stirring to separate, and cook, adjusting heat to keep at a gentle boil, until pasta is just tender, 2 to 3 minutes. Lift cooked ravioli with a slotted spoon, draining well over pot, then transfer to skillet with sauce and gently swirl skillet to coat pasta. Transfer ravioli to a platter with half of sauce and sprinkle evenly with half of chopped fresh arugula. Repeat with remaining pasta, sauce, and arugula.

PASTA SALAD WITH GOAT CHEESE AND ARUGULA



Pasta Salad with Goat Cheese and Arugula image

You can prep the components of this Pasta Salad with Goat Cheese and Arugula in advance-toss together just before serving. The spicy arugula, creamy goat cheese, and a touch of Dijon mustard give the dish plenty of flavor.

Provided by Martha Stewart

Categories     Food & Cooking     Salad Recipes

Time 25m

Number Of Ingredients 9

Coarse salt and ground pepper
3/4 pound gemelli or other short pasta
1 can (15 ounces) cannellini beans, rinsed and drained
3/4 cup crumbled fresh goat cheese (3 ounces)
3 tablespoons olive oil
2 tablespoons red-wine vinegar
2 teaspoons Dijon mustard
1 bunch arugula (8 ounces), torn
1/2 small red onion, thinly sliced

Steps:

  • In a large pot of boiling salted water, cook pasta until al dente. Drain pasta and rinse under cold water. In a large bowl, toss pasta with beans and goat cheese.
  • Make dressing: In a bowl, whisk together oil, vinegar, and mustard and season with salt and pepper. (To store, refrigerate pasta mixture and dressing separately, up to 1 day.) To serve, toss pasta mixture with dressing, arugula, and onion.

Nutrition Facts : Calories 558 g, Fat 17 g, Fiber 7 g, Protein 21 g

PEPPERY GOAT CHEESE RAVIOLI WITH PINEAPPLE TOMATO SAUCE



Peppery Goat Cheese Ravioli with Pineapple Tomato Sauce image

Sweet, tangy, creamy, and slightly bitter with arugula and black pepper, this is a perfect Valentine's Day meal.

Provided by Color Fell

Categories     100+ Pasta and Noodle Recipes     Pasta by Shape Recipes     Ravioli Recipes

Time 1h35m

Yield 6

Number Of Ingredients 19

1 (10 ounce) package goat cheese
1 teaspoon extra-virgin olive oil
⅓ cup fresh, coarsely ground black pepper, or to taste, lightly toasted
½ teaspoon salt
1 pound fresh pasta sheets
½ cup extra virgin olive oil
¼ cup extra-virgin olive oil
½ large onion, finely diced
1 teaspoon salt
1 teaspoon ground black pepper
1 large yellow heirloom tomato, peeled and chopped
1 large red heirloom tomato, peeled and chopped
¾ cup fresh pineapple, chopped
4 ½ teaspoons herbes de Provence
1 ½ cups tomato sauce
1 clove garlic
1 pinch salt
5 leaves basil, chopped
1 cup coarsely chopped baby arugula

Steps:

  • Preheat an oven to 400 degrees F (200 degrees C). Mix goat cheese, 1 teaspoon olive oil, toasted black pepper, and 1/2 teaspoon salt in a bowl until smooth. Set aside.
  • Roll pasta sheets to 1/16-inch thickness. Cut pasta into 2 1/2-inch circles, or desired shape. Place 1 heaping teaspoon of the goat cheese filling in the center of each pasta circle. Dab the edge of the pasta with a little water, then fold and seal the pasta to create a half moon. Arrange ravioli on a baking sheet and drizzle with 1/2 cup olive oil.
  • Bake ravioli in the preheated oven until golden brown and lightly crisp, 7 to 12 minutes. Remove from oven and set aside.
  • Heat 1/4 cup olive oil in a skillet over medium heat. Stir in the onion, 1 teaspoon of salt and 1 teaspoon of pepper; cook and stir until the onion has softened and turned translucent, about 5 minutes. Increase heat to medium-high, and stir in the yellow and red tomatoes, pineapple, and herbes de Provence. Cook and stir for 5 minutes, and stir in the tomato sauce. Crush garlic with 1 pinch of salt, and add to the sauce. Simmer for 30 minutes, stirring occasionally. Remove from heat and stir in basil and arugula. Toss the ravioli lightly in the sauce to coat, and serve immediately.

Nutrition Facts : Calories 658.9 calories, Carbohydrate 47.8 g, Cholesterol 40.1 mg, Fat 44.7 g, Fiber 4.8 g, Protein 19.2 g, SaturatedFat 14.4 g, Sodium 1164 mg, Sugar 8.5 g

SPINACH, GOAT CHEESE AND HERB RAVIOLI



Spinach, Goat Cheese and Herb Ravioli image

I love homemade pasta but I don't always have the time to make it from scratch. Gyoza or potsticker wrappers make for the perfect fresh pasta without all of the hassle. Using 2 wrappers for each, I stuff them with sauteed spinach, goat cheese and fresh herbs then serve them in a simple brown butter sauce to make the easiest ravioli ever.

Provided by Megan Mitchell

Categories     main-dish

Time 25m

Yield 10 ravioli (serves 5 as a starter or 2 as a main course)

Number Of Ingredients 10

Kosher salt and freshly ground black pepper
1 to 2 tablespoons extra-virgin olive oil
1 clove garlic, grated
8 ounces baby spinach
2 ounces soft goat cheese, at room temperature
1/4 cup freshly grated Parmesan, plus more for garnish
1/4 cup packed basil leaves, finely chopped, plus more baby leaves for garnish
1 tablespoon finely chopped parsley leaves, plus more for garnish
20 gyoza or potsticker wrappers
6 ounces unsalted butter

Steps:

  • Bring a large pot of water to a boil. Liberally season with salt.
  • While the water comes to a boil, heat a 10-inch nonstick skillet over medium heat until hot. Drizzle in the olive oil and garlic and cook, stirring, until fragrant, about 30 seconds. Add the spinach in batches, stirring to wilt, before adding more. Once all of the spinach is added, season with salt and pepper and cook until wilted and you no longer see any liquid in the skillet, 5 to 7 minutes.
  • Remove from the heat and add the goat cheese, Parmesan, chopped basil and parsley. Stir together until thick and creamy. Scoop the filling into a medium bowl.
  • Fill a small bowl with water. Place 1 gyoza wrapper on a clean work surface and add 1 tablespoon of the spinach filling to the center. Dab a finger in the bowl of water and run it around the edge of the wrapper. Top with another wrapper and press around the edges to seal the ravioli, pushing out any air bubbles. Repeat with the remaining wrappers and filling to make a total of 10 ravioli.
  • Heat a large nonstick skillet over medium-low heat. Add the butter and cook until you see little brown bits on the bottom and it smells nutty, 3 to 4 minutes. Keep warm over low heat.
  • While the butter browns, add 5 ravioli at a time to the pot and boil for 2 minutes. Using a slotted spoon, carefully transfer the cooked ravioli to the brown butter. Spoon the brown butter over the ravioli. Repeat with the remaining 5 ravioli.
  • For each serving, spoon some of the ravioli into a shallow dish and drizzle with the brown butter. Finish with a sprinkling of Parmesan, chopped parsley and a few basil leaves.

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From tfrecipes.com


GOAT CHEESE RAVIOLI RECIPES
Goat Cheese Ravioli Recipes BEET AND GOAT CHEESE RAVIOLI. These are definitely a labor of love! Nevertheless, these raviolis taste great, and make for a stunning presentation. Using a pasta maker allows for the dough to be rolled as thin as possible to ensure that the beautiful filling can peek through. If you don't like whole wheat pasta, feel free to substitute the whole wheat flour for all ...
From tfrecipes.com


OPENED BEETS RAVIOLES, GOAT CHEESE FONDANT, FLOWING EGG ...
In a bowl, with a spatula, add the goat cheese, salt, pepper and a bit of 35% cream. Mix until it reaches the consistency of toothpaste. Place the mixture in a pastry bag lined with a star tip. On half the slices place a small portion of goat cheese and top with an other slice of beet to finish the raviolis. Arugula salad and soft poached egg.
From ateliersetsaveurs.com


FANCY DINNERS : KIM KARDASHIAN'S 37TH BIRTHDAY DINNER ...
Quick ravioli with sun dried tomatoes, arugula and hazelnuts; Tomato soup grilled cheese bread bowls. Every year as valentine's day approaches, we share romantic dinner ideas and recipes for fancy dinners at home, urging readers to cook their . 19 fancy dinners that secretly take 30 minutes or less · linguine with bacon, peaches and gorgonzola · cheater's vegetarian pizza with zucchini ...
From pitihpitih0172.blogspot.com


RECIPE 45: ARUGULA AND GOAT CHEESE RAVIOLI | DREWVOGEL.COM
2007-11-04 Arugula and Goat Cheese Ravioli Homemade ravioli are well worth the effort, and making them is the perfect task to share with a kitchen full of cooks (even novices can get in on the fun). Mixing the pasta dough is a breeze in the food processor, but if you don’t have one, don’t worry — we’ve given the method for making the dough by hand as well.
From drewvogel.com


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