Under 30 Minutes

Goat-Cheese "Ravioli" with Parsley Sauce

Your special someone will appreciate these ingenious ravioli (no pasta-making experience required). Store them in the freezer up to a month in advance.

  • Prep:
  • Total Time:
  • Servings: 2
Goat-Cheese "Ravioli" with Parsley Sauce

Source: Everyday Food, January 2008


  • 3 ounces fresh goat cheese
  • 1/4 cup part-skim ricotta cheese
  • 1 small garlic clove, crushed through a garlic press
  • Pinch of ground nutmeg
  • Coarse salt and ground pepper
  • 12 square wonton wrappers (3 1/2 inch)
  • Parsley Sauce


  1. In a small bowl, use a fork to mash together goat cheese, ricotta, garlic, and nutmeg until smooth; season with salt and pepper, and stir to combine.

  2. Assemble ravioli: Arrange 6 wrappers on a work surface, keeping remaining wrappers covered with a damp paper towel.

    Spoon 1 level tablespoon filling in the center of each wrapper. With a fingertip, wet edges of wrappers with water. Fold a corner of each wrapper over filling to form a triangle, and press edges to seal. Flatten area around filling to eliminate air pockets. Repeat with remaining wrappers and filling. Place on a baking sheet with parchment paper. (If making ahead, cover ravioli with plastic wrap; refrigerate up to 1 day. Or freeze on sheet for 1 hour, then transfer ravioli to a large resealable freezer bag; freeze up to 1 month.)

  3. Bring a large pot of salted water to a boil; reduce to a bare simmer. Drop ravioli into water, one at a time, stirring them gently to prevent sticking. Cook until al dente, 5 to 7 minutes. (Cooking time is the same for frozen ravioli.)

  4. Using a slotted spoon, transfer ravioli to a paper-towel-lined baking sheet, and arrange in a single layer to drain briefly. Divide between two plates; drizzle with parsley sauce, and serve immediately.

Cook's Notes

Freeze on sheet for 1 hour, then transfer ravioli to a large resealable freezer bag; freeze up to 1 month. Cooking time is the same for frozen ravioli.


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