Mushroom & Goat Cheese Ravioli

mushrooms and goat cheese are creamy and delicious

We love homemade pasta. No one would argue that pasta made from scratch simply doesn’t compare to boxed pasta. That being said, who has either the time or a pasta machine to make fresh pasta? With our ingenious hack, you can make your own deliciously stuffed ravioli that tastes amazing, with half the time, half the work!

1 tsp extra-virgin olive oil
1 cup chopped white mushrooms – we recommend Crimini, but use what you’ve got/ use your favorite

4 tablespoons plain goat cheese
2 cloves garlic, minced
4 fresh lasagna sheets
Fresh sliced basil, for garnish

Heat up olive oil in a small pan on medium heat. Add mushrooms and garlic and sauté the mushrooms until they’re soft, about 3-4 minutes.

In a medium bowl, combine cooked mushrooms, goat cheese, and garlic mix until smooth.

Take each lasagna sheet and run it under very warm water, until soft and pliable. Lay on a floured surface.

a. Lay out your full-sized lasagna noodle sheet.

b. Spoon approximately 1 tbsp of filling per ravioli.

c. Use a pizza cutter (or a sharp knife) to make a clean, smooth cut.

d. Fold noodle over, press along each side to seal.

Press edges with fork tines along all sides to ensure a good seal.

Bring a large pot of water to boil; when water is at a roiling boil, use a spoon to gently deposit your ravioli into water. Cook until ravioli floats to the top, about 3 minutes or so.

Serve with a drizzle of olive oil and chopped basil.


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