Yuletide Ravioli with Goat Cheese, Spinach, and Pomegranate

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recipe by Laura Wooley https://mamootdiy.com/

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

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 Oct 8, 2019


  • Cake flour icon
    Cake flour
    2 cups (221g)
  • All purpose flour icon
    All purpose flour
    about ¾ cup (97g)
  • Salt icon
    2.5 tsp (15g)
  • Egg yolk icon
    Egg yolk
    4 (80g)
  • Olive oil icon
    Olive oil
    4.5 tbsp (67ml)
  • Water icon
    ½ cup (120ml)
  • Garlic clove icon
    Garlic clove
  • Black pepper icon
    Black pepper
    2 tsp (4g)
  • Spinach icon
    7¼ cups
  • Soft goat cheese icon
    Soft goat cheese
    ½ cup
  • Ricotta cheese icon
    Ricotta cheese
    ½ cup
  • Lemon zest icon
    Lemon zest
    1 tsp (4g)
  • Unsalted butter icon
    Unsalted butter
    about ½ cup (115g)
  • Pine nuts icon
    Pine nuts
    about ¼ cup (45g)
  • Nutmeg icon
    about ½ tablespoon (3g)
  • Lemon juice icon
    Lemon juice
    2 tsp (9g)
  • Olive oil icon
    Olive oil
    ¼ cup (60ml)
  • Spinach icon
    as needed
  • Pomegranate seeds icon
    Pomegranate seeds
    as needed
  • Parmesan cheese icon
    Parmesan cheese
    as needed
  • Black pepper icon
    Black pepper
    as needed


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