Goat Cheese Ravioli

    1 hour 35 min

    Fresh pasta sheets are used to form goat cheese stuffed ravioli, which are served with a tomato, pineapple and rocket sauce. This dish is sweet, tangy, creamy and peppery.

    3 people made this

    Serves: 6 

    • 285g goat cheese
    • 1 teaspoon extra-virgin olive oil
    • 5 tablespoons fresh, coarsely ground black pepper or to taste, lightly toasted
    • 1/2 teaspoon salt
    • 450g fresh pasta sheets
    • 125ml extra virgin olive oil
    • 4 tablespoons extra-virgin olive oil
    • 1/2 large onion, finely diced
    • 1 teaspoon salt
    • 1 teaspoon ground black pepper
    • 1 large yellow heirloom tomato, peeled and chopped
    • 1 large red heirloom tomato, peeled and chopped
    • 125g fresh pineapple, chopped
    • 4 1/2 teaspoons herbes de Provence
    • 350ml passata
    • 1 clove garlic
    • 1 pinch salt
    • 5 fresh basil leaves, chopped
    • 20g wild rocket, coarsely chopped

    Prep:45min  ›  Cook:50min  ›  Ready in:1hr35min 

    1. Preheat an oven to 200 C / Gas 6. Mix goat cheese, 1 teaspoon olive oil, toasted black pepper and 1/2 teaspoon salt in a bowl until smooth. Set aside.
    2. Cut pasta sheets into 6.25cm circles or desired shape. Place 1 heaping teaspoon of the goat cheese filling in the centre of each pasta circle. Dab the edge of the pasta with a little water, then fold and seal the pasta to create a half moon. Arrange ravioli on a baking tray and drizzle with 125ml olive oil.
    3. Bake ravioli in the preheated oven until golden brown and lightly crisp, 7 to 12 minutes. Remove from oven and set aside.
    4. Heat 4 tablespoons olive oil in a frying pan over medium heat. Stir in the onion, 1 teaspoon of salt and 1 teaspoon of pepper; cook and stir until the onion has softened and turned translucent, about 5 minutes. Increase heat to medium-high and stir in the yellow and red tomatoes, pineapple and herbes de Provence. Cook and stir for 5 minutes and stir in the passata. Crush garlic with 1 pinch of salt and add to the sauce. Simmer for 30 minutes, stirring occasionally. Remove from heat and stir in basil and rocket. Toss the ravioli lightly in the sauce to coat and serve immediately.


    Heirloom tomatoes are also known as heritage tomatoes. Their flavour is far superior than any other tomato.

    Recently viewed

    Reviews & ratings
    Average global rating:

    Reviews in English (2)


    I cooked this recipe once again but skipped the canned tomato sauce. It tastes fresher, more summery this way.  -  06 Apr 2010  (Review from Allrecipes US | Canada)


    I used the sauce from this recipe with store bought fresh goat cheese ravioli. We absolutely loved the tomato pineapple combination and the herbes de provence really brings everything together. Only change I made was to use an 8oz can of sauce so the fresh tomato flavor really was the star.  -  18 Apr 2017  (Review from Allrecipes US | Canada)