Goat Cheese Potato Ravioli with Garlic and Dill

Homemade ravioli is a culinary experience that delivers restaurant-quality results in your own kitchen. This Goat Cheese Potato Ravioli with Garlic and Dill is a refined dish that brings together freshly made pasta, a creamy and tangy filling, and a rich garlic butter sauce. The soft, delicate ravioli are filled with a smooth blend of goat cheese and mashed potatoes, infused with garlic and fresh dill for a bright and aromatic taste.

This dish takes inspiration from both Italian and Eastern European cuisines, combining the pasta-making traditions of Italy with the hearty, comforting flavors of pierogi. The silky, thin dough encases a luscious filling that strikes the perfect balance between creamy, tangy, and savory. Finished with a buttery sauce infused with garlic and dill, every bite is rich yet balanced, making this dish ideal for both casual dinners and special occasions.

While making ravioli from scratch requires time and patience, the effort is rewarded with a dish that is far superior to store-bought alternatives. This guide will take you through every step, from kneading and rolling the pasta dough to filling, sealing, and cooking the ravioli to perfection. Whether you are an experienced home cook or trying homemade pasta for the first time, this recipe will help you achieve tender, flavorful ravioli that impresses every time.

Why You’ll Love This Recipe

• Perfectly Balanced Filling – The combination of creamy potatoes, tangy goat cheese, and fresh dill creates an elegant and well-rounded flavor.
• Homemade Ravioli Dough – Fresh pasta has a silky and delicate texture that is unmatched by store-bought versions.
• Rich but Not Overpowering – The garlic butter sauce enhances the dish without overwhelming the delicate filling.
• Customizable – The filling can be adjusted to include other herbs, caramelized onions, or different cheeses to suit your taste.
• Great for Special Occasions – This dish is perfect for dinner parties, holidays, or an impressive homemade meal.
• Make-Ahead Friendly – Ravioli can be prepared in advance and frozen, making it a convenient meal option.

Preparation Time and Servings

• Prep Time: 45 minutes
• Cook Time: 20 minutes
• Total Time: 1 hour 5 minutes
• Yield: 4 servings (about 24 ravioli)
• Serving Size: 6 ravioli

Nutritional Information (Per Serving)

• Calories: 480
• Carbohydrates: 52g
• Protein: 14g
• Fat: 22g
• Fiber: 4g
• Sugar: 2g

Ingredients

For the Pasta Dough

• 2 cups all-purpose flour (plus extra for dusting)
• 2 large eggs
• ½ teaspoon salt
• 1 tablespoon olive oil
• 2 tablespoons water (if needed, for consistency)

For the Filling

• 1 medium russet potato (about 6 ounces), peeled and diced
• 4 ounces goat cheese
• 2 cloves garlic, minced
• 1 tablespoon butter
• ¼ teaspoon salt
• ¼ teaspoon black pepper
• 1 tablespoon fresh dill, chopped

For the Garlic Dill Butter Sauce

• 3 tablespoons unsalted butter
• 2 cloves garlic, minced
• 2 tablespoons fresh dill, chopped
• ½ teaspoon salt
• ¼ teaspoon black pepper
• ½ teaspoon lemon zest (optional)

For Garnish

• Extra fresh dill
• Grated Parmesan cheese (optional)
• Cracked black pepper

Step-by-Step Instructions

Step 1: Make the Pasta Dough

1. On a clean surface, mound the flour and create a well in the center.
2. Crack the eggs into the well and add the olive oil and salt.
3. Using a fork, whisk the eggs, gradually incorporating the flour from the edges.
4. Once the mixture forms a dough, knead it by hand for about 8-10 minutes until smooth and elastic. If the dough is too dry, add 1-2 tablespoons of water.
5. Wrap the dough in plastic wrap and let it rest for 30 minutes at room temperature.

Step 2: Prepare the Filling

1. Boil the diced potatoes in salted water for 12-15 minutes until tender. Drain well.
2. In a pan, melt 1 tablespoon of butter and sauté the minced garlic for about 1 minute until fragrant.
3. Mash the potatoes in a mixing bowl and stir in the goat cheese, sautéed garlic, salt, black pepper, and fresh dill until smooth.
4. Allow the filling to cool completely before assembling the ravioli.

Step 3: Roll Out the Pasta Dough

1. Divide the rested dough into two equal portions.
2. Roll out each portion using a pasta roller or rolling pin until the dough is about ⅛ inch thick.
3. Lightly dust the dough with flour to prevent sticking.

Step 4: Assemble the Ravioli

1. Lay one sheet of pasta on a floured surface.
2. Spoon 1 teaspoon of filling onto the dough, spacing each portion about 1 inch apart.
3. Lightly brush water around each mound of filling to help seal the ravioli.
4. Place the second sheet of pasta over the filling and press down gently, removing any air pockets.
5. Cut out individual ravioli using a ravioli cutter, knife, or a round cookie cutter. Press the edges with a fork to seal.

Step 5: Cook the Ravioli

1. Bring a large pot of salted water to a rolling boil.
2. Drop the ravioli into the water and cook for 3-4 minutes, or until they float to the surface.
3. Remove with a slotted spoon and set aside.

Step 6: Make the Garlic Dill Butter Sauce

1. In a skillet, melt the butter over medium heat.
2. Add the minced garlic and cook for about 1 minute until fragrant.
3. Stir in the fresh dill, salt, black pepper, and optional lemon zest.
4. Toss the cooked ravioli in the sauce, coating them evenly.

Step 7: Serve and Garnish

1. Plate the ravioli and drizzle with additional sauce.
2. Garnish with fresh dill, grated Parmesan, and cracked black pepper.
3. Serve immediately.

Ingredient Background

Goat Cheese

Goat cheese is the star ingredient in the filling, providing a creamy and slightly tangy taste that balances the richness of the potatoes. Unlike ricotta, which has a milder and sweeter profile, goat cheese adds depth and enhances the flavor of the garlic and dill. If you prefer a stronger tang, use fresh goat cheese (chevre), which is soft and spreadable. If you want a milder taste, opt for a mixed milk cheese that combines goat’s milk with cow’s milk for a more balanced flavor.

Potatoes

Potatoes serve as a creamy and starchy base for the ravioli filling, helping to create a smooth texture without making it overly heavy. Russet potatoes work best because they are high in starch and low in moisture, allowing them to absorb the flavors of the garlic, dill, and goat cheese while maintaining a fluffy consistency. If you prefer a slightly firmer filling, Yukon Gold potatoes are a great alternative, as they have a naturally buttery taste.

Fresh Dill

Dill adds an unmistakable freshness to the filling and sauce. It has a slightly grassy and citrusy flavor that pairs well with creamy cheeses and buttery sauces. When using fresh dill, it is best to chop it finely to distribute its flavor evenly throughout the filling and sauce. If using dried dill, reduce the amount by half since dried herbs have a more concentrated taste.

Garlic

Garlic is an essential component of both the filling and the sauce, giving the dish a rich and aromatic depth. Instead of raw garlic, which can be overpowering, sautéing it in butter before adding it to the filling mellows its flavor and brings out its natural sweetness.

Homemade Pasta Dough

The pasta dough in this recipe is made using a traditional egg-based technique. The eggs provide richness and structure, ensuring that the ravioli holds its shape when filled and boiled. The olive oil in the dough helps to keep it supple and easy to work with, while a small amount of water can be added if the dough feels too dry.

Technique Tips

• Resting the Dough: Allowing the pasta dough to rest for at least 30 minutes ensures that the gluten relaxes, making it easier to roll out without shrinking back.
• Rolling the Dough Evenly: When rolling the pasta dough, aim for a consistent thickness of about ⅛ inch. If the dough is too thick, the ravioli will be chewy. If it is too thin, it may tear when boiling.
• Preventing Air Pockets: Pressing the dough firmly around the filling helps remove trapped air, preventing the ravioli from bursting during cooking.
• Sealing Ravioli Properly: Brushing the edges with water before sealing ensures that the two layers of dough stick together securely. Using a fork to crimp the edges further strengthens the seal.

Alternative Presentation Ideas

Crispy Pan-Fried Ravioli

After boiling, transfer the ravioli to a hot skillet with butter and a splash of olive oil. Sauté them for 2-3 minutes per side until golden brown and crispy. This creates a delightful contrast between the soft filling and the crisp exterior. Serve with a drizzle of the garlic butter sauce and a sprinkle of Parmesan.

Baked Ravioli with Parmesan Crust

Place cooked ravioli in a baking dish, drizzle with melted butter, and sprinkle with grated Parmesan cheese. Bake at 375°F for 10 minutes until the top is slightly crispy and golden. This method gives the ravioli a gratin-like texture, making it perfect for a comforting main course.

Chilled Ravioli Salad

Toss cooked and cooled ravioli with olive oil, cherry tomatoes, arugula, and lemon zest for a refreshing take on pasta salad. The creamy goat cheese filling pairs wonderfully with the brightness of the fresh vegetables.

Additional Tips for Success

• Using a Pasta Machine vs. Rolling Pin: If using a pasta machine, gradually reduce the thickness setting as you roll out the dough. If using a rolling pin, apply even pressure to maintain uniform thickness.
• Boiling Ravioli in Small Batches: Cooking too many at once can cause them to stick together. Boil them in batches of 6-8 to ensure they cook evenly.
• Avoiding a Sticky Dough: If the dough feels sticky while rolling, dust it lightly with flour. However, avoid using too much, as excess flour can make the pasta tough.
• Freezing Before Cooking: If making ravioli ahead of time, freeze them in a single layer on a parchment-lined baking sheet before transferring them to a freezer bag. This prevents them from sticking together.

Recipe Variations

Spinach and Ricotta Ravioli

For a more traditional Italian take, replace the goat cheese with ricotta and add sautéed spinach to the filling. This variation is milder in flavor but still offers a creamy texture with a hint of freshness.

Mushroom and Goat Cheese Ravioli

For an umami-rich version, add finely chopped and sautéed mushrooms to the goat cheese filling. Shiitake, cremini, or porcini mushrooms work well.

Lemon Herb Ravioli

Add a teaspoon of lemon zest and fresh thyme to the filling for a bright, citrusy twist. This pairs well with a white wine butter sauce.

Vegan Ravioli

To make a dairy-free version, substitute the goat cheese with mashed cashews or silken tofu blended with lemon juice for a creamy, tangy alternative. Use a vegan pasta dough recipe that omits eggs.

Freezing and Storage

• Refrigeration: Store uncooked ravioli in an airtight container in the refrigerator for up to 2 days.
• Freezing: Lay uncooked ravioli in a single layer on a baking sheet and freeze for 1-2 hours before transferring them to a freezer-safe bag. Store for up to 2 months.
• Cooking from Frozen: Boil frozen ravioli directly from the freezer, adding 1-2 extra minutes to the cooking time.

Frequently Asked Questions

1. Can I use pre-made pasta dough?

Yes, fresh pasta sheets from the grocery store can be used as a shortcut. Roll them out slightly thinner before cutting and filling.

2. Can I substitute goat cheese?

Ricotta, feta, or cream cheese can replace goat cheese. Each will provide a different level of tanginess and texture.

3. What side dishes pair well with ravioli?

This dish pairs well with a simple arugula salad, roasted vegetables, or crusty bread to soak up the sauce.

4. How do I make ravioli dough without a pasta machine?

A rolling pin works well. Roll the dough evenly until thin but not transparent. Use light dustings of flour to prevent sticking.

5. Can I bake or fry the ravioli instead of boiling?

Yes, you can pan-fry or bake ravioli after boiling to add a crispy texture.

6. How do I prevent ravioli from sticking together?

Lightly dust them with semolina or flour before cooking. Stir them gently in the pot after adding them to boiling water.

7. What if my dough is too dry or too sticky?

If dry, add water 1 teaspoon at a time. If sticky, knead in small amounts of flour until smooth.

8. Can I make the filling ahead of time?

Yes, the filling can be made 1-2 days in advance and stored in the refrigerator.

Conclusion

This Goat Cheese Potato Ravioli with Garlic and Dill is a perfect combination of delicate homemade pasta and a creamy, tangy filling that offers a balance of richness and freshness. Whether you are making it for a special occasion or a cozy homemade meal, the combination of goat cheese, buttery potatoes, aromatic garlic, and fresh dill ensures a flavor-packed dish.

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