Spinach and Goat’s Cheese Mega Ravioli


I haven’t been cooking for long compared to some people but in my twelve years of cooking I have found this dish one of the most satisfying meals to make, from growing the spinach to making the cheese and rolling out the pasta- and of course sitting done and eating it. All the elements on the plate have either been sourced locally, grown by me or made by me.

I could almost do a whole blog series on just this one dish, but today I will just bring it all together, rest assured though I will give further tips in further recipes. If you want to make this recipe at it’s best, a good place to start would be my Back to Basics Pasta Recipe. If you don’t have the time, the means or the availability (such as if your neighborhood dairy goats are on holidays) then there are a few shortcuts that can be taken- like buying fresh lasagna sheets instead of making the pasta, buying ricotta and goat’s cheese instead of making it and buying spinach instead of growing it.


Spinach and Goat’s Cheese Mega Ravioli


1 batch of handmade pasta (recipe here) or 1 pack of fresh lasagna sheets

1 large bunch of spinach/silverbeet

200g ricotta

90g chevrolin (or could substitute with creamy goat’s cheese or feta)


100g butter

2 cloves of garlic

3 large leaves of basil, finely chopped



Boil spinach until soft. Drain and finely chop. Place in a large bowl and add crumbled chevrolin and ricotta and season to taste. Mix together.

Lay out sheets of either homemade pasta or fresh lasagna sheets. Place heaped tablespoons of spinach mix onto half of the pasta leaving about 10cm between each one. Brush with water around edges. Place remaining sheets of pasta over the top pressing down the edges of the mix as you go, trying to eliminate any air that may be trapped. Cut evenly between each mound, making sure they are sealed around the edges.

In a very large pot of boiling water gently place ravioli and cook until they float to the surface. This should take about 5 minutes.

Meanwhile melt butter in a frypan. Add crushed garlic and basil. Keep stirring until brown. Remove from heat and spoon over drained ravioli.

Last but not least, sit down and eat and enjoy the fruits of your labour.



3 thoughts on “Spinach and Goat’s Cheese Mega Ravioli

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Google+ photo

You are commenting using your Google+ account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )


Connecting to %s