Goat cheese ravioli in tomato sauce

    3 hours 10 min

    This is a delectable pasta dish, which is fruity, tangy, creamy and peppery. Homemade goats cheese ravioli is tossed in a tomato-pineapple sauce.

    2 people made this

    Serves: 6 

    • 285g goat cheese
    • 1 teaspoon extra-virgin olive oil
    • 35g fresh, coarsely ground black pepper or to taste, lightly toasted
    • 1/2 teaspoon salt
    • 450g fresh lasagne 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 heritage tomato, peeled and chopped
    • 1 large red heritage tomato, peeled and chopped
    • 125g fresh pineapple, chopped
    • 4 1/2 teaspoons herbes de Provence
    • 350g passata
    • 1 clove garlic
    • 1 pinch salt
    • 5 leaves basil, chopped
    • 20g coarsely chopped baby rocket leaves

    Prep:45min  ›  Cook:50min  ›  Extra time:1hr35min  ›  Ready in:3hr10min 

    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 into 6.25cm circles or desired shape. Place 1 heaped 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.

    Cook's note

    Heritage tomatoes are also known as heirloom tomatoes.

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    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)