Greens and Goat Cheese Ravioli

serves 4


14 ounces greens – spinach or chard for a mild taste, we added in about 1/3 broccoli leaves (can use kale too!)
1 egg
1 tsp salt
1/2 cup grated parmesan
3/4 cup goat cheese
1 tsp dried thyme
1/4 tsp cracked pepper
drizzle of honey


You can use any recipe you like – I’ve been working with this one lately:  “Homemades”

You can make the filling while letting the pasta rest.

1.  Rinse greens and cook over medium heat with just the water clinging to the leaves.  For spinach cook for about 5 minutes, for other thicker greens, cook for 10 minutes.  You want them well done.  Let the greens cool and squeeze out any excess water.  Chop finely.

2.  In a bowl, mix the greens with the rest of the filling ingredients.

3.  Fill the ravioli (for instance, using this technique) and spread on a floured surface for 30 minutes, turning over once or twice to let them dry.

4.  Boil salted water and cook for 5 minutes.

5.  Dot with butter and chopped sage.  YUM!

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