Spinach and Goat Cheese Ravioli

Spinach and Goat Cheese Ravioli

Hey, Chewers! I am totally excited about today’s recipe because it encompasses some of my all-time favorite things: spinach and goat cheese, enclosed in light and luscious ravioli!… Mmmm, who could POSSIBLY resist?  

Best of all, it is perfect to make ahead, freeze, and save for a quick meal on a busy day.  I can assure you that our Spinach and Goat Cheese Ravioli is fun, quick, and SUPER-easy.  I love to make this for a girl’s night IN and flaunt my cooking skills! (Hey, who else can boast making ravioli from scratch in under 30 minutes?)  I can, and now YOU can too! #howYOUchewin’?!

Spinach and Goat Cheese Ravioli
Serves 2
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Prep Time
20 min
Cook Time
30 min
Prep Time
20 min
Cook Time
30 min
  1. 1/2 cup extra-virgin olive oil, 2 tablespoons for boiling water
  2. 1 (10-ounce) package frozen chopped spinach, thawed and squeezed dry
  3. 1/3 cup grated Parmesan, plus extra for garnishing
  4. 1/2 cup crumbled goat cheese
  5. 6 wonton wrappers (6 1/2 by 6 1/2-inch squares)
  6. 1tbsp of red wine
  7. 1 large egg, beaten with 1 teaspoon water
  8. 1 small red onion, diced
  9. 4 garlic cloves, minced
  10. 1tsp of Italian seasoning
  11. 1 stalk of fresh rosemary
  12. 1 can of diced tomatoes
  13. 1/2 cup of tomato sauce
  14. salt and pepper to taste
  1. In a medium sauce pan, saute onion, 2 cloves of minced garlic, rosemary and Italian seasoning, with olive oil on medium heat
  2. Add canned tomatoes, tomato sauce, and red wine. Simmer on low.
  3. Season to taste
Ravioli filling
  1. In a medium skillet, heat 2 cloves of garlic, olive oil and drained spinach on medium heat, cook for 5 minutes
  2. In a bowl, combine spinach, Parmesan and goat cheese, until cheese is melted and incorporated
  3. Season to taste
Building Ravioli
  1. Set 6 wrappers on a cutting board. Brush with the egg and water mixture.
  2. Using a tablespoon, arrange 6 small dollops of the filling on each wrapper (be careful not to over fill)
  3. Fold the corner of the wrapper to form a little triangle - press around the filling to seal the edges.
  4. In a large pot, bring salted and oiled water to a bowl.
  5. Slowly add small batches of ravioli, about 3 to 4 at a time and cook for 2-3 minutes
  6. Using a spider strainer or slotted spoon, slowly remove ravioli and place on a plate.
  7. Continue cooking remaining ravioli.
  8. Serve topped with marinara sauce and sprinkle of cheese!
Two For A Chew http://twoforachew.com/

About LC

Ever the hunter for a healthy lifestyle, I am always on the look out for the right meal to satisfy my need for flavor, spice and heat… without breaking the calorie bank!

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