Spinach, Goat Cheese, and Sundried Tomato Ravioli

A great first timers recipe for homemade pasta! This hearty recipe yields delicious ravioli and is fun to make for interactive dinner parties or Sunday suppers.


Technically that title is a lie and it’s spinach, goat cheese, sundried tomato, and parmesan ravioli. But that doesn’t have the best ring to it and the main point is this ravioli is homemade and amazing. It’s deceptively easy to make the dough and the filling, and then put the two together. The hard part is rolling out the dough (but it can be made easier with a pasta machine to make the thin sheets for you). Like the caprese salad I just posted, I wouldn’t recommend making this for a casual, quick dinner but they’re really cool for special meals.

BEST FOR– Dinner parties, times you want to eat your feelings, or when you’re trying to channel your inner Italian grandma.

MUSICAL PAIRING– “Feels Like We Only Go Backwards (Tame Impala Cover)” by the Arctic Monkeys


4 cups all purpose flour + more for dusting
3 tsp. salt
6 eggs + 1 more for egg wash
4 tbs. olive oil


3½ cups spinach
4 cloves garlic
4 oz. goat cheese
2/3 cups parmesan cheese
salt & pepper



Place flour and salt in large bowl. Whisk together.Make a hole in center of flour and salt mixture for the eggs. Place three eggs in the hole at once.


Mix together with hands. It’ll feel as if there’s too much flour mixture but keep going. Once you feel as if you can’t mix any more, add the olive oil.Knead the dough for 5 minutes. Then divide the dough in half, form two balls, cover with plastic wrap, and refrigerate for 30 minutes.



While refrigerating, make the filling. Heat up olive oil in large frying pan. Cut garlic in fourths. Saute garlic in olive oil until fragrant. Then remove garlic. Add spinach and sundried tomatoes. Turn down heat. Remove once spinach is wilted. Put in a bowl with the cheeses, nutmeg, salt, and, pepper and mash with a fork.

If you have a pasta machine, put a small amount of the dough through the machine so it forms thin sheets (or simply follow pasta machine instructions for thin sheets). If you don’t, get a rolling pin, dust your largest cutting board with flour, and roll out your flour into a large sheet. Start in the middle and roll outwards in each direction. It’s going to take a very long time. Make sure you roll the dough very thinly. VERY THINLY.



Cut circles/squares/whatever out of thin sheets of dough using cookie cutters or ravioli cutters. Make sure you have an even number of ravioli halves.



Place 1 tsp. of ravioli filling inside of half of the dough cuts. Use fingers to put egg wash around the outsides (egg wash = 1 egg + 1 tbs. water whisked together). Place another side on top. Use fork to crimp edges all around.



Bring a large pot of water to a boil. Add pasta and cook for 2-3 minutes, or until they float to the top. DO NOT COOK FOR LONGER OR THEY WILL TASTE LIKE RUBBER. Then drain pasta and top with sauce or olive oil.




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