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Jul 22 / JW

Homemade Goat Cheese Ravioli with Gorgonzola Cream Sauce & Rocket

beet-ravioli-final

Making homemade pasta is easy, and once you make the dough, the possibilities are endless. So, here’s some homemade ravioli…I know you’ll love it. First, follow the recipe for beetroot pasta. While the dough is resting, make the filling.

First saute some leeks, then add that to your goat cheese, and mix well. Season with salt and pepper.

Next, roll out your dough:

Add a teaspoon of filling to each ravioli-you can cut the dough ahead of time, or add the filling, add your top layer of pasta and then cut them into squares, but thats a little complex for me, so I just cut them and fill them one by one.

Next make the sauce. Add gorgonzola to a little light thickened cream and some garlic and cook on low, just to marry the flavours.

cook the ravioli for 3-4 minutes, or until they float, then top with sauce, and add toasted pinenuts and rocket.

It’s quite decadent, and not something you should probably eat everyday, but it is a yummy treat! Enjoy, here’s the recipe:

Homemade Ravioli with Goat Cheese and Gorgonzola Cream

Ingredients

  • 150g Goat Cheese
  • 250g Pasta Dough
  • 3Tbl Leeks(one leek)
  • 50g Gorgonzola
  • 1 small container, light cream
  • 1/4 Cup Toasted pinenuts
  • 1 Bunch Rocket(arugula) chopped

Cooking Directions

  1. Make pasta dough. Let rest. You will only need about half the dough for that recipe
  2. Saute leeks, and add to goat cheese and stir. Add a teaspoon of goat cheese to each ravioli
  3. Seal well with a pasta cutter or fork.
  4. Heat cream and Gorgonzola in a small saucepan on low.
  5. Cook ravioli for 3-4 minutes or until it floats.
  6. Top with cream sauce, toasted pinenuts and rocket.

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