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Ravioli with Broccoli and Goat Cheese

Ravioli with Broccoli and Goat Cheese

Handmade Ravioli with broccoli and goat cheese : this recipe is simple, fast, and suitable for those who want to prepare a light first course without sacrificing a strong taste.
5 from 1 vote
Prep Time 30 mins
Cook Time 15 mins
Additional Time 30 mins
Total Time 1 hr 15 mins
Course Main Courses
Cuisine Italian
Servings 4 servings



  • 200 g 00 flour 1¼ cups
  • 200 g Caputo semolina 1¼ cups
  • 4 eggs
  • ¼ warm water optional
  • 1 teaspoon salt

Broccoli Filling

  • 300 g boiled broccoli ~ 3 cups
  • 250 g ricotta 1 cup
  • 1 egg
  • 50 g pecorino ~8 tbsp
  • 50 g soft goat cheese ~4 Tbsp
  • Salt and pepper

Ravioli Condiment

  • 6 Tbsp butter
  • 6 fresh sage leaves
  • 4 Tbsp grated Parmigiano Reggiano



  • Sift the flour and arrange it in a heap on your work surface.
  • Add the eggs and the salt and with a fork beat the eggs together.
  • Then begin to incorporate the mixture of flour, starting from the inner rim of the hole.
  • You can add a little water to make it easier if the dough is hard.
  • Knead vigorously by punching the dough.
  • Form a loaf that you will then wrap in plastic wrap and leave to rest for at least 30 minutes.
  • After, cut 4 pieces and take 1, keep the other 3 parts in the plastic paper so they won’t dry out.
  • Roll out each into a thin sheet (about 1 mm) with a rolling pin or a machine to roll out the dough.
  • Make rectangular strips 12 cm x 30 cm (4.7 x12 inches) and put them to the side on a floured board.


  • Mash the boiled broccoli with a fork until it becomes creamy.
  • Add the goat cheese and broccoli cream to the ricotta and mix well.
  • Add the egg, salt, pepper, and grated pecorino.
  • Mix everything well until you get a homogeneous

Ravioli Condiment

  • Add the butter to a large skillet and melt it over medium-low heat.
  • Add the fresh sage leaves and stirring continuously.


  • First place a sheet of dough on a floured surface.
  • Distribute the tablespoons of filling evenly over half of the sheet of dough.
  • Fold the other half over the fillings and press the dough around each mound of filling to remove the air and then cut out squares with a pasta or pizza wheel cutter.
  • Be sure to seal the ravioli well.
  • To cook the pasta, bring a large pot of salted water to a boil.
  • Add ravioli and cook for 2-3 minutes.
  • Once they float to the top it is done.
  • Add the cooked and drained ravioli to the skillet with the butter and sage leaves, and then toss to coat.
  • Serve the ravioli with a light dusting of grated Parmigiano Reggiano.


Keyword Ravioli with Broccoli and Goat Cheese
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