Yuletide Ravioli with Goat Cheese, Spinach, and Pomegranate

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recipe by Laura Wooley www.mamootdiy.com

  • Time icon
    Total Time
    1hr 20mins
  • Serves icon
    Serves
    4
  • Calories icon
    Calories
    1739

Homemade ravioli never fails to impress. This recipe combines creamy goat and ricotta cheeses, warm brown butter, and sharp lemon and pomegranate for a festive red and green plate. An entry for the Holiday Recipe Swap!

recipe updated Jun 7, 2019

Ingredients

  • Cake flour icon
    Cake flour
    221g
  • All purpose flour icon
    All purpose flour
    97g
  • Salt icon
    Salt
    15g
  • Egg yolk icon
    Egg yolk
    80g
  • Olive oil icon
    Olive oil
    44ml
  • Water icon
    Water
    120ml
  • Garlic clove icon
    Garlic clove
    24g
  • Black pepper icon
    Black pepper
    4g
  • Spinach icon
    Spinach
    227g
  • Soft goat cheese icon
    Soft goat cheese
    142g
  • Ricotta cheese icon
    Ricotta cheese
    142g
  • Lemon zest icon
    Lemon zest
    4g
  • Unsalted butter icon
    Unsalted butter
    115g
  • Pine nuts icon
    Pine nuts
    45g
  • Nutmeg icon
    Nutmeg
    3g
  • Lemon juice icon
    Lemon juice
    9g
  • Olive oil icon
    Olive oil
    60ml
  • Spinach icon
    Spinach
    as needed
  • Pomegranate seeds icon
    Pomegranate seeds
    as needed
  • Parmesan cheese icon
    Parmesan cheese
    as needed
  • Black pepper icon
    Black pepper
    as needed

Tools

  • kCook icon Stand mixer
  • kCook icon Whisk
  • kCook icon Wooden spoon
  • kCook icon Stove
  • kCook icon Water
  • kCook icon Plastic wrap
  • kCook icon Rolling pin
  • kCook icon Medium bowl
  • kCook icon Stand mixer bowl
  • kCook icon Serving plate
  • kCook icon Frying pan
  • kCook icon Frying pan
  • kCook icon Medium bowl
  • kCook icon Large saucepan
  • kCook icon Lightly floured surface

Step preview

  1. Get a clean stand mixer bowl
  2. Add cake flour
  3. Add all purpose flour
  4. Add salt
  5. Mix
  6. Get a clean medium bowl
  7. Add egg yolk
  8. Add olive oil
  9. Add water
  10. Whisk until combined
  11. Pour eggs into dough slowly
  12. Mix thoroughly until combined
  13. Knead until smooth - 10 min
  14. Form into a ball
  15. Wrap with plastic wrap
  16. Chill in fridge - approx 30 min
  17. Get a clean frying pan
  18. Add olive oil
  19. Heat - medium heat
  20. Add minced garlic clove
  21. Add salt
  22. Add black pepper
  23. Cook until lightly browned
  24. Add chopped spinach
  25. Cook until tender
  26. Strain until cool
  27. Transfer vegetables to medium bowl
  28. Add soft goat cheese
  29. Add ricotta cheese
  30. Add lemon zest
  31. Stir until combined and let cool
  32. Transfer dough to lightly floured surface
  33. Divide into thirds
  34. Roll out into rectangles
  35. Cut into halves
  36. Scoop filling onto pasta
  37. Assemble
  38. Fill a clean large saucepan with water
  39. Heat until boiling - high heat
  40. Get a clean frying pan
  41. Add unsalted butter
  42. Cook slowly until browned - medium heat
  43. Add pine nuts
  44. Add minced garlic clove
  45. Add salt
  46. Add black pepper
  47. Add nutmeg
  48. Cook until lightly browned
  49. Add lemon juice
  50. Add olive oil
  51. Whisk
  52. Cook and turn off heat - approx 1 min
  53. Cook pasta in large saucepan
  54. Drain
  55. Transfer pasta to serving plate
  56. Pour sauce into serving plate
  57. Garnish with chopped spinach
  58. Garnish with pomegranate seeds
  59. Sprinkle with grated parmesan cheese
  60. Sprinkle with black pepper
  61. Serve immediately
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