Best 6 Peppery Goat Cheese Ravioli With Pineapple Tomato Sauce Recipes

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Indulge in a culinary journey with our exquisite Peppery Goat Cheese Ravioli with Pineapple Tomato Sauce. This tantalizing dish combines the richness of goat cheese with the sweetness of pineapple and tanginess of tomatoes, creating a symphony of flavors that will delight your taste buds. Homemade ravioli filled with a creamy goat cheese mixture, tossed in a vibrant sauce made from fresh pineapple, tomatoes, and a hint of chili peppers.

In addition to the main recipe, our article features a collection of delectable variations to cater to diverse preferences. Experiment with our sun-dried tomato pesto ravioli bathed in a luscious roasted red pepper sauce for a smoky twist. If you prefer a vegetarian option, our spinach and ricotta ravioli paired with a zesty lemon butter sauce offers a delightful meatless alternative. And for those craving a touch of seafood, our shrimp and crab ravioli enveloped in a creamy saffron sauce is sure to satisfy.

These recipes are not only delectable but also easy to follow. With step-by-step instructions and insightful tips, even novice cooks can create these impressive dishes. So gather your ingredients, prepare your taste buds, and embark on a culinary adventure with our Peppery Goat Cheese Ravioli with Pineapple Tomato Sauce and its enticing variations.

Here are our top 6 tried and tested recipes!

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.

GOAT CHEESE FILLING FOR RAVIOLI



Goat cheese filling for ravioli image

Provided by Craig Claiborne And Pierre Franey

Time 15m

Yield 6 - 8 appetizer

Number Of Ingredients 8

1 1/2 cups firmly packed chopped goat cheese
3/4 cup ricotta cheese
Salt to taste, if desired
Freshly ground pepper to taste
1/4 cup heavy cream
3 tablespoons finely chopped fresh chives
1 egg yolk
Tomato sauce (see recipe)

Steps:

  • Put the goat cheese, ricotta, salt, pepper, cream, chives and egg yolk in a mixing bowl. Blend well.
  • When ready to use the filling, scoop out about one and one-half teaspoons of the mixture, and roll into a ball. There should be about 32 balls in all. Fill the rolled-out pasta dough. When the ravioli are cooked, serve with tomato sauce. Serve four or more portions as an appetizer. Serve eight to 10 portions as a main course.

PEA AND GOAT CHEESE STUFFED RAVIOLI



Pea and Goat Cheese Stuffed Ravioli image

Provided by Anne Burrell

Categories     main-dish

Time 1h

Yield 4 servings

Number Of Ingredients 17

3 3/4 cups all-purpose flour
4 large eggs plus 2 egg yolks
1/4 cup olive oil
2 tablespoons water
Kosher salt
3 cups frozen peas, thawed
2 cups goat cheese
1 cup grated Parmigiano-Reggiano, plus more for garnish
4 large eggs
Kosher salt
All-purpose flour, for dusting
Semolina flour, for dusting
1 1/2 cups chicken stock
2 sticks (1 cup) unsalted butter
Pea tendrils
Sugar snap peas
Chopped fresh mint

Steps:

  • For the dough: Mound the flour on a clean, dry work surface and make a big hole in the center of the pile. Crack the eggs into the hole along with the extra yolks, olive oil, water and some salt. Using a fork, beat the eggs. Incorporate the flour, a little at a time, into the egg mixture, being careful not to break the well (or the egg mixture will run everywhere). When enough flour is incorporated that you can handle the dough, use your hands to combine everything really well. (If the mixture is tight and dry, wet your hands a bit.) When the mixture is homogeneous, start kneading. Knead until the dough is smooth and supple, anywhere from 8 to15 minutes. Wrap the dough in plastic wrap and let it rest at room temperature for at least an hour.
  • For the ravioli: In a food processor, pulse the peas to make a coarse paste. Mix the pea paste, goat cheese, Parmigiano-Reggiano and eggs in a large bowl. Sprinkle with salt. Set aside.
  • With a rolling pin, roll out the dough into sheets about 1/4-inch thick and 12 inches long, using extra flour as needed to prevent sticking,. (Reserve the excess dough for another use.) Brush the bottom half of the pasta sheets lightly with water.
  • Fill a disposable pastry bag (or a resealable bag with one corner snipped) with the pea mixture. Pipe 1-inch balls of filling onto the pasta about 1 1/2-inches apart on the bottom half of the pasta sheets. Fold the top half of the pasta sheets over the filling so the top edges meet the bottom edges. Use your index fingers to press around the filling and seal the edges shut. Use a fluted ring cutter or fluted pasta roller to cut out the ravioli. Place the ravioli on a semolina-dusted baking sheet.
  • Bring a large pot of well-salted water to a boil. Heat the chicken stock and butter in a large saucepan over medium heat; season with salt.
  • Add the ravioli to the boiling water and cook until they float to the top, 4 to 5 minutes. Transfer the ravioli to the sauce and cook, shaking the pan frequently, until the sauce begins to thicken and cling to the pasta, a few minutes. (If the sauce seems too thick, add a bit more stock.) Place five ravioli on each serving plate, spoon a little extra sauce on top and garnish with pea tendrils, sugar snap peas and mint. Sprinkle with Parmigiano-Reggiano.

GOAT CHEESE RAVIOLI WITH CREAMY WALNUT SAUCE



Goat Cheese Ravioli with Creamy Walnut Sauce image

Provided by Emeril Lagasse

Categories     main-dish

Time 45m

Yield 6 servings

Number Of Ingredients 20

4 tablespoons butter
1/2 cup chopped walnuts
1/2 cup finely chopped shallots
1/2 teaspoon minced garlic
1/2 cup dry white wine
2 cups whipping cream
1/4 cup chopped fresh basil leaves
1/2 teaspoon salt
1/2 teaspoon freshly ground black pepper
1/4 cup freshly grated Asiago or Parmesan
Filling:
1 cup crumbled goat cheese
1/2 cup finely chopped toasted walnuts
1/2 cup minced fresh basil leaves
1 tablespoon extra virgin olive oil
2 teaspoons minced garlic
1 teaspoon minced lemon peel
3 large pasta sheets
Water
Sauce:

Steps:

  • In a bowl combine the goat cheese, walnuts, basil, oil, garlic and lemon peel, and mix well. Set aside.
  • Put a pasta sheet on work surface with long side facing you and put a packed teaspoon of filling 2 inches apart lengthwise along half of the pasta sheet (you should have 10 to 12 mounds). Around each mound of filling brush dough very lightly with water. Fold dough lengthwise in half over mounds of filling, gently pressing around mounds to force out any air, and seal edges well. With a fluted pastry wheel trim edges and cut between mounds of filling to separate ravioli.
  • Line a large tray with a dry kitchen towel and arrange ravioli in 1 layer. Make more ravioli with remaining 2 pieces of dough and remaining filling in same manner, transferring to kitchen-towel-lined tray and arranging in 1 layer. Ravioli may be made 8 hours ahead and chilled on towel-lined tray, covered loosely with plastic wrap.
  • Melt 2 tablespoons of the butter in large, heavy skillet over medium-high heat. Add the walnuts and cook, stirring, until brown and fragrant, about 3 minutes. Remove nuts from the pan. Add the remaining 2 tablespoons butter, shallots and garlic, and saute for 1 minute. Add the wine and cream, and bring to a boil. Cook over medium-high until the liquid has thickened and reduced by nearly 50 percent in volume, about 4 minutes. Stir in the basil, salt and pepper. Remove from the heat and cover to keep warm.
  • Bring a large pot of salted water to a boil. Cook the ravioli until they are tender and rise to the surface, carefully stirring to keep them from sticking together, 3 to 4 minutes. Drain in a colander. Transfer the cooked ravioli to the pan with the sauce, and gently toss to coat and heat through. Divide the ravioli among 6 serving plates or shallow bowls, and sprinkle each serving with grated cheese. Serve immediately.

GOAT-CHEESE "RAVIOLI" WITH PARSLEY SAUCE



Goat-Cheese

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

Provided by Martha Stewart

Categories     Food & Cooking     Healthy Recipes     Vegetarian Recipes

Time 30m

Number Of Ingredients 7

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 for Goat Cheese Ravioli

Steps:

  • 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.
  • 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.)
  • 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.)
  • 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.

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     Ravioli

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

Tips:

  • Use fresh, high-quality ingredients. This will make a big difference in the flavor of your dish.
  • Don't be afraid to experiment. There are many different ways to make ravioli, so feel free to get creative with your fillings and sauces.
  • Cook the ravioli properly. Ravioli should be cooked until they are al dente, or slightly firm to the bite.
  • Serve the ravioli immediately. Ravioli is best when it is served fresh out of the pot.

Conclusion:

Peppery goat cheese ravioli with pineapple tomato sauce is a delicious and easy-to-make dish that is perfect for a special occasion. The ravioli are filled with a creamy goat cheese mixture and topped with a sweet and tangy pineapple tomato sauce. This dish is sure to impress your guests and leave them wanting more.

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