Goat Cheese Ravioli with Orange and Fennel Recipe

Name: Goat Cheese Ravioli with Orange and Fennel
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/2 cup freshly grated Parmigiano-Reggiano cheese; Salt; Freshly ground pepper; All-purpose flour, for dusting; One 12-ounce package wonton wrappers; 1 stick unsalted butter; 2 tablespoons coarsely chopped fennel fronds; 1/2 teaspoon finely grated orange zest; Pinch of fennel pollen; 11 ounces fresh goat cheese, softened; 1/4 cup milk; 1 tablespoon chopped flat-leaf parsley; 1/4 teaspoon chopped sage; 1/4 teaspoon chopped rosemary; 1/4 teaspoon chopped thyme; 1/4 teaspoon freshly grated nutmeg

Servings: persons

1/2 cup freshly grated Parmigiano-Reggiano cheese
Salt
Freshly ground pepper
All-purpose flour, for dusting
One 12-ounce package wonton wrappers
1 stick unsalted butter
2 tablespoons coarsely chopped fennel fronds
1/2 teaspoon finely grated orange zest
Pinch of fennel pollen
11 ounces fresh goat cheese, softened
1/4 cup milk
1 tablespoon chopped flat-leaf parsley
1/4 teaspoon chopped sage
1/4 teaspoon chopped rosemary
1/4 teaspoon chopped thyme
1/4 teaspoon freshly grated nutmeg

1
In a bowl, combine the goat cheese, milk, parsley, sage, rosemary, thyme, nutmeg and 1/4 cup of the Parmigiano and season with salt and pepper.
2
Refrigerate for 10 minutes.
3
Line a baking sheet with wax paper and dust with flour.
4
Arrange 6 wonton wrappers on a work surface and brush with water.
5
Drop teaspoons of the goat cheese mixture onto the center of each wonton.
6
Fold into triangles, pressing out the air to seal.
7
Transfer the ravioli to the baking sheet and repeat with the remaining wonton wrappers and filling.
8
Bring a pot of salted water to a boil.
9
Add the goat cheese ravioli and cook just until they are al dente, 3 minutes.
10
Drain the ravioli, reserving 1/2 cup of the pasta cooking water.
11
In a very large skillet, melt the butter.
12
Add the reserved 1/2 cup of pasta cooking water and cook, shaking the pan, until it is creamy and emulsified.
13
Add the ravioli, fennel fronds and orange zest and cook, tossing gently, until the ravioli are nicely coated.
14
Transfer the ravioli to plates, sprinkle with the remaining 1/4 cup of grated cheese and the fennel pollen and serve.

584

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 16 ingredients. The key ingredients include: 1/2 cup freshly grated Parmigiano-Reggiano cheese, Salt, Freshly ground pepper, All-purpose flour, for dusting, and more.

Yes, Goat Cheese Ravioli with Orange and Fennel falls under the Pasta & Noodles category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Goat Cheese Ravioli with Orange and Fennel

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions