Prep 15 mins
Cook 0 mins
These ingredients will keep very well for a week or so, and is a great way to, as I say, plan a hurry-up-dinner. You can alternate the cheeses and by doing so,perhaps find new things that you like.Source: Food Network The amounts vary, depending how large or small you make your ravioli. I make fried ravioli and when I use this recipe, I get, maybe 8-10. If anyone makes this, please let me know how many you get.
- 3⁄4 cup ricotta cheese, well drained
- 6 ounces goat cheese, at room temperature
- 1 cup fresh herb (basil, parsley, thyme,marjoram, chopped)
- 1 egg
- salt and pepper, to taste
- In a mixing bowl, thoroughly combine all ingredients.
- Chill in the refrigerator for a few minutes to firm up.
This was so delicious! I got nervous because I cheated and tasted it before it was cooked and it wasn't too exciting, but it ended up SO good! This in the handmade pasta that I tried out for the first time and its my new favorite food. I used a little more than half of the filling and got about 35 small raviolis. Thank you for sharing, it made for a wonderful family dinner!
Very tasty. I loved the flavor of the goat cheese in this. I used it to stuff raviolis made with carrot pasta. ( Recipe #378502 ) I got about 24 raviolis. I liked the goat cheese idea so much, I think next time I make lasagna, I will add it to the ricotta layer. Thanks for a new take on an old standby!