Homemade Goat Cheese and Mushroom Ravioli Recipe
These goat cheese and mushroom ravioli are freezer-friendly, restaurant-quality, and packed with rich mushroom duxelles, tangy goat cheese, Parmesan, and fragrant sage. Cook straight from frozen for the ultimate make-ahead ravioli that never sacrifices flavor.
Servings: 6
Equipment
- Rolling pin or Pasta Machine - to roll the dough
- Knife or Ravioli Mold - to form the ravioli
Ingredients
Pasta Dough:
- 1 cup 00 flour
- 1 cup all-purpose flour
- 3 large eggs
Filling:
- 1 cup mushroom duxelles fully thawed and moisture cooked off
- 120 g goat cheese softened
- ¼ cup finely grated Parmesan cheese
- 1 tsp salt
- ½ tsp fresh sage finely minced
Instructions
Make the Pasta Dough:
- Combine flour on a clean surface or in a bowl. Make a well in the center.
- Crack eggs into the well.
- Using a fork or your fingers, gradually whisk the eggs while incorporating small amounts of flour from the edges of the well. Continue mixing until the dough starts to come together and becomes too thick to mix with a fork.
- Once the dough begins to take shape, use your hands to knead it into a smooth, elastic ball. This process usually takes about 5-10 minutes. If the dough feels too sticky, you can add a sprinkle of flour. If it's too dry, you can add a few drops of water.
- Once the dough is smooth and elastic, wrap it in plastic wrap and let it rest for at least 30 minutes at room temperature. This allows the gluten to relax and makes the dough easier to roll out.
- After resting, the pasta dough is ready to be rolled
Make the Ravioli:
- In a bowl, mix the mushroom duxelles, goat cheese, Parmesan, salt, and minced sage until smooth and well combined.
- Dust your work surface with flour to prevent sticking, and divide the dough into smaller portions.
- Roll out one portion of dough into a thin sheet using a pasta machine or rolling pin. Lightly flour as needed to prevent sticking, then lay the sheet on a floured surface.
- Spoon or pipe small mounds of filling (about 1 to 1½ teaspoons each) onto the pasta sheet, spacing them evenly. Lightly moisten the dough around the filling with water.
- Place a second sheet of pasta over the filling. Press gently around each mound to push out air, then seal firmly. Cut into ravioli using a ravioli cutter or knife. *Note: This ravioli recipe can also be made using a ravioli mold. The process stays the same; you’ll simply press and shape the ravioli in the mold instead of cutting them by hand.
- Finally, repeat the process with the remaining portions of dough, unwrapping one piece at a time and keeping the rest covered until needed.
Freeze Fresh Ravioli (optional):
- To freeze uncooked ravioli, clear a flat space in your freezer, line it with foil or floured parchment, and place the ravioli in a single layer without touching. Freeze until solid.
- Transfer frozen pasta to airtight freezer-safe bag or container. Store for up to 6 months.
Cook Ravioli:
- Bring well-salted water to a rolling boil (follow the 1–10–100 rule: 1 litre water, 10 g salt, 100 g pasta), then cook ravioli for 3–4 minutes if fresh or 4–5 minutes straight from frozen - until tender and floating (do not thaw).
- Lift out with a slotted spoon directly into warm sauce, adding a splash of pasta water if needed so the sauce lightly coats each ravioli.
Notes
Yield & Serving Size:
This recipe makes about 76 ravioli, depending on how thin you roll the dough and how generously you fill them.Serving size: 10–12 ravioli per person➡️Total servings: 6 to 7 generous main-course portions. 👉 Freezer tip: If you’re already setting up your pasta machine, it’s worth doubling the batch. Ravioli freeze beautifully, and the extra time upfront pays off with multiple future dinners that need almost no effort. *Refer to our Mushroom Duxelles post for making and freezing duxelles.