Peppery Goat Cheese Ravioli With Pineapple Tomato S

Name: Peppery Goat Cheese Ravioli With Pineapple Tomato Sauce
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: For Ravioli; 10 ounces Soft Goat Cheese; 3 tablespoons Extra Virgin Olive Oil; 2 tablespoons Freshly-Cracked Black Pepper, toasted; 1/2 teaspoon Salt; 1 pound Fresh Pasta Dough, rolled out in 1/8-inch thick sheets; For Sauce; 1 Large Yellow Heirloom Tomato, peeled (optional) and diced; 1 Large Red Heirloom Tomato, peeled (optional) and diced; 2 tablespoons Extra Virgin Olive Oil; 2 Garlic Cloves; 2-3 sprigs Fresh Thyme; 1/2 cup Pineapple, diced; 1 pinch Dried Lavender Blossoms; 1 handful Fresh Basil Leaves; 1 cup Baby Arugula, coarsely chopped; 1 teaspoon Salt; 1 pinch Black Pepper

Servings: persons

For Ravioli
10 ounces Soft Goat Cheese
3 tablespoons Extra Virgin Olive Oil
2 tablespoons Freshly-Cracked Black Pepper, toasted
1/2 teaspoon Salt
1 pound Fresh Pasta Dough, rolled out in 1/8-inch thick sheets
For Sauce
1 Large Yellow Heirloom Tomato, peeled (optional) and diced
1 Large Red Heirloom Tomato, peeled (optional) and diced
2 tablespoons Extra Virgin Olive Oil
2 Garlic Cloves
2-3 sprigs Fresh Thyme
1/2 cup Pineapple, diced
1 pinch Dried Lavender Blossoms
1 handful Fresh Basil Leaves
1 cup Baby Arugula, coarsely chopped
1 teaspoon Salt
1 pinch Black Pepper

1
In a small bowl, mix the goat cheese, black pepper and salt with a teaspoon of the olive oil until smooth.
2
For half-moon ravioli, cut pasta sheets into circles. Place a heaping teaspoon of the goat cheese filling in the middle. Dab edge with water, fold over and press down to seal. Set your ravioli aside to rest while you prepare the sauce.
3
Heat the olive oil in a pan. Add the thyme sprigs and garlic, saute until garlic cloves have slightly browned. Add the diced tomatoes, pineapple, salt, pepper, and lavender. Simmer for 7-10 minutes (until tomatoes have softened and released their juices). Remove from heat, add the basil and arugula.
4
Fill a large pot with water and bring to a boil. Add salt and add the ravioli and cook for 2-4 min, until the pasta is tender yet al-dente. Strain the ravioli and immediately toss with the sauce.

1036

kcal

Calories

Fat

122

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

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

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 18 ingredients. The key ingredients include: For Ravioli, 10 ounces Soft Goat Cheese, 3 tablespoons Extra Virgin Olive Oil, 2 tablespoons Freshly-Cracked Black Pepper, toasted, and more.

Yes, Peppery Goat Cheese Ravioli With Pineapple Tomato Sauce 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!

Peppery Goat Cheese Ravioli With Pineapple Tomato Sauce

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions