Tuesday, January 13, 2015

Goat Cheese Potato Ravioli with Garlic and Dill

People say that making ravioli is time-consuming. Well, that's true. And it also requires some physical effort. You have to knead, roll, cut, seal etc. But I'm 100% sure that it's worth the effort. Especially if we talk about these goat cheese ravioli. I know, the title is terribly long. I'm bad at this. But what should I not mention in it? Goat cheese? Potato? Garlic? Dill? All these ingredients are important here and you can taste all of them. 
This makes quite a small batch (about 18 large ravioli) so if you are not into making ravioli, don't worry, it won't take very much time. But feel free to double the quantities and freeze some of them. That's what I do all the time. What can be better than grabbing a few ravioli from a freezer and enjoying dinner in 10 minutes without any preparation? If you want to freeze them, arrange ravioli on a floured tray after filling/sealing them and place into a freezer (make sure they don't touch each other). Wait a few hours until they are frozen, pack them in a bag and freeze. It will take 1-2 minutes longer for frozen ravioli to cook. Easy! 

Goat Cheese Potato Ravioli with Garlic and Dill


187g (1 1/2 cup) flour
2 large eggs
1/2 tsp salt

340g (12 oz) potatoes
15g (0.5 oz) fresh dill, chopped
3 cloves garlic, minced
115g goat cheese
3/4 tsp salt

1) To prepare the dough, place flour and salt into a large bowl. Crack in the eggs and mix with a fork. When it starts coming into a ball, continue kneading with your hands. It should be smooth, soft but not sticky. Wrap into plastic wrap and refrigerate for about an hour.

2) To make the filling, peel the potatoes and boil them in a lightly salted water. Let cool completely and mash with a fork. Mix in the dill, garlic, goat cheese and salt. Set aside.

3) Roll out the dough into about a 2-3 mm (1/8 inch) thick rectangle on a lightly floured surface. Cut into 7-8cm (3 inch) squares (I got 18 large ravioli).

4) Take about one tablespoon of the filling and roll into a ball. Flatten a little bit and place on a square. Top with another square and seal the edges using your fingertips. Repeat it with the remaining dough and filling.

5) Bring a large pot to boil. Add a pinch of salt. Add a few ravioli into the boiling water and cook for 6-8 minutes or until soft. Drain.

6) To make fried ravioli, heat some butter in a large skillet. Fry each ravioli on both sides until brown and crispy. Serve plain or with some sour cream.

Recipe by collecting memories


  1. This has to be delicious and I can imagine all the work involved; but, the end results beats anything from the grocer or a restaurant. The filling is awesome. Pass the plate, please!

  2. I think your title is just "purr-fect" Gaby:) And yes, ravioli are a bit time consuming but oh so worth it especially when they are filled with such delectable ingredients and lots of love:)

    Thank you so much for sharing, Gaby...I will definitely be pinning these:)

    1. Thank you! They're definitely filled with lots of love. How can you not love little cute ravioli?

  3. I've never had ravioli that had dill in it. This looks absolutely delicious. Thank you for sharing this recipe! I love recipes that make use of dill in tasty ways. Can't wait to try this one at home!


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