Homemade ravioli has never been more delicious! Make this melt-in-your-mouth goat cheese ravioli in your own kitchen, and enjoy with your favorite sauce.

goat cheese ravioli in a bowl topped with sage

Homemade ravioli is one of our favorites in The Cheese Knees kitchen, and today we’ve jazzed it up with GOAT CHEESE to make all your homemade ravioli dreams come true.

If you’re a ravioli lover, try out our Homemade Cheese Ravioli, Baked Ravioli, Lobster Ravioli, and Air Fryer Ravioli. A ravioli bar is a great way to wow your guests!

Goat Cheese Ravioli Ingredients

It’s time to round up the ingredients for both the ravioli dough and filling! You’ll need:

For the dough

All purpose flour: this creates a soft and chewy pasta. If you have 00 (“double O”) flour on hand, that would be even better!
Semolina flour: this flour adds a bit of bite to the pasta.
Salt: a bit of salt seasons the pasta so it doesn’t taste bland!
Egg yolks: you’ll need these to make the pasta dough rich and smooth. It also helps hold the dough together so it doesn’t crumble apart.
Olive oil: for a bit of extra richness and flavor.
Water: water can help turn the dough together into a smooth, silky dough. It’s important to use cold water so your pasta doesn’t become too warm while it rests.

goat cheese ravioli being made on a cookie sheet

For the Filling

Ricotta cheese: provides a smooth, subtle filling within the dough.
Parmesan cheese: this cheese adds a bit of saltiness and nuttiness to the filling.
Goat cheese: the true star of the show! Make sure that it is fully softened, so you don’t end up with big lumps in your filling.
Sage: we love the combination of sage and goat cheese, but rosemary, parsley, or thyme would also be delicious substitutions.
Garlic: this adds great flavor to the filling.
Lemon juice: for a bit of freshness and acid. ¼ teaspoon lemon zest is also delicious!
Egg yolk: adds a bit of extra richness and creaminess to the filling.

try it!

Three Cheese Ravioli

Love ravioli? Try our incredibly easy three cheese ravioli.

get the recipe

goat cheese ravioli dusted with semolina flour

How to Make Goat Cheese Ravioli

No need to feel intimidated by homemade ravioli! This recipe is as simple as it is delicious. And we’ll walk you through the entire thing, step by step:

using a KitchenAid pasta attachment?

For a KitchenAid pasta attachment, start on the largest setting (#1) and pass the dough through the rollers. Next, move the roller to one setting smaller (#2) and pass the dough through again. Dust with semolina flour as needed. Repeat until you reach setting #5.

let’s make the Dough

Add the all-purpose flour, semolina flour, and kosher salt to the bowl of a food processor. Next, add the egg yolks and olive oil and pulse to combine.
With the food processor on low, add the cold water and pulse until the dough forms into a loose ball.
Turn the dough out onto a clean surface and knead just until the dough forms a smooth ball.
Wrap the dough tightly with plastic and set it aside at room temperature to rest for 30 minutes. While the dough rests, it’s time to make your filling (we’ll walk you through that step by step below!).
Lightly flour your work surface with semolina flour and divide the dough in half. Wrap one-half of the dough with plastic and set it aside while you roll the first piece.
Roll your pasta, according to the manufacturer’s instructions, until it is thin enough to see your fingers through the dough.
Once the dough is thin enough to see your fingers through, trim it into two equal-sized rectangles.
Pipe your filling onto the dough, making sure to leave enough space to cut your ravioli.
Place one piece of dough on top of the other and press down gently around the filling to remove any air bubbles.
Cut out the ravioli and place them on a semolina-dusted baking sheet.
Repeat steps 6-10 with the second piece of pasta dough.
Once all of the ravioli have been cut, set them aside at room temperature to dry for 30 minutes.
When ready to serve, bring a pot of salted water to a boil and cook the ravioli until they float. Serve with your favorite sauce.

let’s make the Filling

Combine the ricotta, parmesan, goat cheese, sage, garlic, and lemon in a small bowl. Season with salt and pepper to taste.
Then, add the egg yolk and stir to combine. Transfer the mixture to a piping bag or a plastic bag with the edge cut off, and store in the fridge until you’re ready to use.

goat cheese ravioli in a pan with brown butter sauce

Alternate Ingredients

Instead of plain goat cheese, you can use flavored options, like garlic and herb goat cheese, that fit your taste.
Don’t have any Semolina flour? Feel free to swap it for additional all purpose flour.
If you don’t have fresh garlic, 1 teaspoon of garlic powder would work!

How to Serve Goat Cheese Ravioli

This goat cheese ravioli is delicious with almost any sauce: pesto, marinara, alfredo, the possibilities are endless!

In these photos, we’ve served the goat cheese ravioli with a sage brown butter.

How to make sage brown butter: Melt 4 tablespoons of butter over medium heat and cook until the butter is browned and smells nutty. Then, add 6-7 sage leaves and remove the pan from the heat. Stir in ¼ cup of pasta water and then toss in the ravioli. Top with flakey salt, if desired. ENJOY!!

How to Store Goat Cheese Ravioli

To store: drain off the water from the ravioli after boiling, and toss in a little olive oil before storing in the refrigerator in an air-tight container for up to 3 days.

Can I Make Goat Cheese Pasta Ahead of Time?

Yes, uncooked ravioli can be made up to 24 hours in advance and kept wrapped in plastic in the fridge.

Can You Freeze Goat Cheese Ravioli?

Goat cheese ravioli can easily be made ahead and frozen! To do this, you’ll cook the ravioli right from frozen.

How to Freeze Goat Cheese Ravioli: Flour a baking sheet and lay the ravioli out in one layer not touching, and freeze completely. Dust off the frozen ravioli leaving any excess flour behind, and transfer to a freezer bag.

How to Cook Frozen Ravioli: To cook, bring a large pot of salted water to a boil and cook the ravioli from frozen – they may take up to one additional minute to cook through and rise to the surface of the water. Using a slotted spoon, transfer to a sauce, toss, and enjoy! Easy as that.

4.88 from 8 votes

Goat Cheese Ravioli Recipe

Our homemade goat cheese ravioli recipe is simple and oh so delicious. Make this ravioli in your own kitchen and enjoy with your favorite sauce.

Prep:1

Cook:5

Total:1 5

Fat 19

Carbs 41

Protein 14

Yield:

Ingredients

For the Filling

¼ cup whole milk ricotta cheese
¼ cup grated parmesan cheese
2 ounces goat cheese softened
1 teaspoon fresh sage minced
1 garlic clove minced
1 teaspoon fresh lemon juice
1 large egg yolk

For the Dough

1 cup all-purpose flour
¼ cup semolina flour
1 teaspoon kosher salt
3 large egg yolks
2 tablespoons olive oil
¼ cup cold water

Optional Sauce

4 tablespoons butter
Fresh sage
Salt to taste
Pepper to taste

Instructions

For the Filling

Combine the ricotta, parmesan, goat cheese, sage, garlic, and lemon in a small bowl. Season with salt and pepper to taste.
Add the egg yolk and stir to combine. Transfer the mixture to a piping bag or a plastic bag with the edge cut off. Store in the fridge until ready to use.

For the Dough

Add the all-purpose flour, semolina flour, and kosher salt to the bowl of a food processor.
Next, add the egg yolks and olive oil and pulse to combine.
With the food processor on low, add the cold water and pulse until the dough forms into a loose ball.
Turn the dough out onto a clean surface and knead just until the dough forms a smooth ball-- about 30 seconds.
Wrap the dough tightly with plastic and set it aside at room temperature to rest for 30 minutes. While the dough rests, make your filling (below).
Lightly flour your work surface with semolina flour and divide the dough in half. Wrap one-half of the dough with plastic and set it aside while you roll the first piece.
Roll your pasta, according to the manufacturer’s instructions, until it is thin enough to see your fingers through the dough.
For a KitchenAid pasta attachment, start on the largest setting (#1) and pass the dough through the rollers. Next, move the roller to one setting smaller (#2) and pass the dough through again. Dust with semolina flour as needed. Repeat until you reach setting #5.
Once the dough is thin enough to see your fingers through, trim it into two equal-sized rectangles.
Pipe your filling onto the dough, making sure to leave enough space to cut your ravioli.
Place one piece of dough on top of the other and press down gently around the filling to remove any air bubbles.
Cut out the ravioli and place them on a semolina-dusted baking sheet.
Repeat steps 7-12 with the second piece of pasta dough.
Once all of the ravioli have been cut, set them aside at room temperature to dry for 30 minutes.
When ready to serve, bring a pot of salted water to a boil and cook the ravioli until they float-- about 2 minutes.
Heat butter and fresh sage in a frying pan over medium heat. When the butter has melted, add the cooked ravioli and toss. Season with salt and pepper, to taste.

Tips & Notes

Storage: uncooked ravioli can be made up to 24 hours in advance and kept wrapped in plastic in the fridge. Cooked ravioli can be stored in an airtight container in the fridge for up to three days.
Nutrition information does not include the butter and sage sauce.