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goat cheese ravioli with arugula pesto

Our cat looks ridiculous right now. Poor Sylvia has a hotspot on her right side, and licked off all the fur in an area about the size of a half-dollar. To keep her from making it worse, we had to put on the infamous cone of shame. It was depressing to see her mope around the house, bumping into walls, and having difficulty eating her food, but thankfully we found a friendlier option: an inflatable ring that fits comfortably around her neck like those U-shaped pillows made for air travel. She is much happier, just as playful, and can even clean parts of her fur again. So that is the Sylvia report, and now on to the reason why you are really here. The reason why this may be the most delicious homemade ravioli you’ve ever tried. The reason why this super quick and easy recipe is about to become one of your new favorite dinners. Please make the acquaintance of goat cheese ravioli with arugula pesto, and fasten your seatbelt.

Now that you’re buckled in, get ready to take the ravioli ride of your life. This zippy recipe is not just the perfect weeknight dinner, it’s the perfect every-night dinner. It’s simple to make, and in less then thirty minutes you’ll be cruising the streets of Italy in pasta paradise. While traditionally pesto is made with basil and pine nuts, here they are replaced with tasty alternatives. This unbeatable version is simply made with fresh arugula, garlic, parmesan cheese, toasted pecans, olive oil, and seasoned with salt and pepper. This peppery and garlicky combination lays the foundation for the most pillow-soft ravioli filled with a creamy goat cheese center, then garnished with sweet cherry tomatoes roasted in the oven until tender and juicy. For the quick I-have-two-kids-and-a-job-and-have-to-get-up-at-the-crack-of-dawn version, we use wonton wrappers for the ravioli noodles. Of course you could spend the extra time to make your own dough, but we fell in love with this clever method that makes delicate and delicious ravioli without a pasta maker. With bold flavors, and a stunning green color, you’ll be able to whip up this meal faster than you can pronounce the title.

This is one of the easiest recipes we know. You just blend up the pesto in a food processor, stir the filling together in one bowl, then spoon it into wonton wrappers. The only planning you’ll have to do for the evening is picking out which movies to watch on Netflix, since you’ll have the entire night ahead of you. You may even consider watching a double-feature! With bright bursts of roasted cherry tomatoes, and a tangy goat cheese center, this perfect spring-green dinner is here to rock your ravioli world. Also, be sure to tune in to FRIDAY LIVE WITH HUSBANDS THAT COOK every Friday at 12pm PST on Instagram. Join us tomorrow in our kitchen for this week’s episode where we’ll be soaking up the southern California sunshine and making these ravioli together, just in time for the weekend!

Goat Cheese Ravioli with Arugula Pesto
makes about 24 ravioli
serves 4 to 6

For the arugula pesto:
1/3 cup (40g) pecans
2 large handfuls (50g) arugula
2 large cloves (10g) garlic, minced or pressed
1/4 cup (57g) grated parmesan cheese
1/2 teaspoon salt
1/4 teaspoon ground black pepper
6 tablespoons (89ml) olive oil

For the ravioli:
10 ounces (284g) goat cheese
1/4 teaspoon salt
1/2 teaspoon ground black pepper
2 large egg yolks
48 wonton wrappers

For the roasted tomatoes:
1 dry pint (10oz/284g) cherry tomatoes

To make the arugula pesto:
Place a medium-sized dry skillet over medium heat, and add the pecans. Stirring occasionally, cook until the pecans are toasted and lightly browned. Transfer the pecans to a small heatproof bowl or plate, and let them cool slightly.

Place the cooled pecans in a food processor, then add the arugula, garlic, parmesan, salt, and pepper. Process until a paste forms, scraping down the sides as needed with a rubber spatula. Then with the motor running, slowly drizzle in the olive oil. Use immediately, or transfer to an airtight container for storage in the fridge for up to a week. Before serving, return the pesto to room temperature.

To make the ravioli:
In a medium bowl, combine the goat cheese, salt, and pepper, and stir until combined and creamy. If the cheese is cold, it may be crumbly and hard to stir, but as it warms up it will become more smooth. Add the egg yolks, and stir until evenly combined and creamy. Use immediately, or transfer to an airtight storage container in the fridge for up to 3 days.

Prepare a work space to assemble the ravioli by getting out the wonton wrappers, the goat cheese filling, a baking sheet or countertop lined with a sheet of parchment paper, and a small dish of water. Place a wonton wrapper on the counter, then scoop 1 tablespoon of filling into the center of the wrapper. Dip a pastry brush or your finger in the bowl of water, then lightly brush around the ball of filling, moistening the wrapper. Take a second wrapper and lay it over the first, aligning the top and bottom wrappers and using your fingers to press it over the ball of filling and press out any air bubbles. Once the two wrappers are neatly stacked and the filling is enclosed, use your fingers to pinch around the edges of the wrapper, sealing it tightly. Place the finished ravioli on the sheet of parchment, then repeat with the remaining wrappers and filling, arranging the finished ravioli in a single layer to prevent sticking.

Preheat the oven to 400°F/204°C, and line a baking sheet with parchment or a silicone mat. Arrange the cherry tomatoes on the sheet, and bake until soft and tender, 18 to 25 minutes.

Meanwhile, combine 4 quarts of water and 1 tablespoon of salt in a large pot, and bring to a boil. When boiling, add the ravioli (adding them one at a time by hand is easiest), stirring gently to prevent them from sticking together. Return the water to a simmer, lowering the heat if it begins to boil too strongly. Cook for about 4 minutes, stirring gently and occasionally to prevent sticking. Drain into a colander, pouring the water slowly to prevent the ravioli from breaking apart. Immediately return the ravioli to the pot and toss gently with a drizzle of olive oil to minimize sticking.

To serve, spread a few spoonfuls of pesto onto a plate. Arrange 4 to 6 ravioli on the sauce, then top with a few more spoonfuls of pesto and garnish with a few cherry tomatoes. Serve with grated parmesan cheese if desired, and enjoy!