Yield: Yields about thirty ravioli.
Make Ahead Tips
The filling can be made up to two days ahead. Filled, uncooked ravioli can be refrigerated for up to a day or frozen, wrapped, for up to a month. If you’re not cooking them right away, transfer them to a pan lined with waxed paper and sprinkled with semolina flour or cornmeal (don’t let them touch) before refrigerating or freezing.
If you have extra goat cheese filling, try it on a sandwich with roasted peppers.
Love to cook? Sign up today to get daily recipes from Fine Cooking plus special offers
I had a lot of fun making this. The only drawback was I don't have a pasta roller so I tried to roll it by hand (I laugh at myself now) but even so, it was very good, if too thick. I cut out the dough with a 1 1/2" circle cookie cutter and folded it over to make little half-circle shaped ravioli. The filling was delicious and the asparagus matched wonderfully.
I modified the filling and used feta cheese and blue cheese instead of goat cheese. The wine was also changed and used juice of 1/2 lemon instead. The fresh lemon was most excellent.
© 2020 The Taunton Press, Inc. All rights reserved.
Fine Cooking may receive a percentage of sales for items purchased through links on this site, including Amazon Associates and other affiliate advertising programs.
Do you really want to delete the list, ?
This won't delete the recipes and articles you've saved, just the list.
This feature has been temporarily disabled during the beta site preview.
Add/Edit a private note for this recipeThis note is only visible to you.
Double CheckAre you sure you want to delete your notes for this recipe?
Get the print magazine, 25 years of back issues online, over 7,000 recipes, and more.