Have you ever made fig and goat cheese ravioli from scratch? The fig goat cheese ravioli filling is simple and a great vegetarian main dish.
Goat Cheese Ravioli Filling
Just a few ingredients go into this filling. Thinly sliced shallots get sauteed in olive oil until softened. Meanwhile Sun-Maid or Orchard Choice Golden Figs rehydrate in boiling water with coriander.
Using hot water helps soften the figs and adding the spice to the water enables the spice to penetrate the fruit. Drain the figs and then process them with the shallots, goat cheese, and red chile flakes until smooth. Season the filling to taste.
About the goat cheese—it adds more than just creaminess to the ravioli filling. It brings balance with its tart and tangy flavor, so the sweetness of the figs and savoriness of the shallots are all in harmony.
Small Hack for Homemade Ravioli
You could make your own ravioli pasta dough, but save time and pick up a packet of eggroll wrappers. They’re typically tucked into the refrigerated area near the produce section, but if you can’t find them, ask one of the store clerks.
Some things to keep in mind is to set up your ravioli station before you get started. You’ll need a small bowl nearby with water (but make sure to keep your station dry). Then, grab a small round cookie cutter or if you happen to have a ravioli cutter (like the one featured in the photos), you can use that. Alternatively, you could use a pizza cutter or even a chef’s knife. More on that soon.
Depending on the size of your cutter, you can cut out three ravioli per sheet of eggroll wrapper.
How to Shape the Ravioli
Portion out the filling into small mounds about 1 inch or so apart. Then, dip your finger into the water and draw a line above the filling. Dip your finger in the water again and drag it down halfway in between each mound of fig filling, drawing a final line along the bottom edge of the dough. Fold the sheet of dough down.
Press your finger down firmly on both sides of each mound of the fig goat cheese ravioli filling. This adheres the pasta dough since you wet it earlier.
Next, take your ravioli cutter or round cookie cutter and stamp out the middle ravioli first, pressing down firmly (and you might find the cutter scrapes the cutting board a bit to ensure easier release from the extra dough).
If you’re using a pizza cutter or chef’s knife to cut out the ravioli, no problem! Slice the ravioli squares, starting with the middle raviolo by ensuring the filling is centered before running the cutter through the dough. Then, trim the edges, but not too close to the filling inside. Set aside as you continue to fill and cut.
Cut out the other two ravioli and then pull off the extra bits of dough to reserve for another purpose.
How to Serve Ravioli
Into a stockpot of boiling water, cook just-made ravioli you intend to eat and serve to others. While the ravioli cook, brown butter in a skillet. Drain the ravioli and then toss them in the brown butter. Grate fresh Parmesan over the top and sprinkle on flaky sea salt, and ground nutmeg.
Whatever uncooked ravioli you’re not planning to eat right away, place them on a sheet pan and into the freezer. Once frozen solid, place them into a zip-seal freezer bag where they will keep for six months. Cook them straight from the freezer when you’re ready to eat them.
Fig and Goat Cheese Ravioli with Brown Butter
Goat Cheese Fig Ravioli
- 1 teaspoon ground coriander
- 1 cup Orchard Choice or Sun-Maid California Golden Dried Figs , stems removed (5 oz)
- 1 TBSP olive oil
- 1/2 large shallot , thinly sliced (1.5 oz)
- 3 ounces plain goat cheese
- Big dash of red chile flakes
- Kosher salt
- 1 package eggroll wrappers (16 sheets)
- 1/4 cup unsalted butter
- Parmesan cheese
- Flaky sea salt
- Ground nutmeg
Make the Goat Cheese and Fig Filling
- Pour boiling water to completely cover the figs, gently tumbling them with the coriander. Rehydrate the figs for 15 minutes.
- Meanwhile, warm the oil in a skillet. Saute the shallots over medium heat until soft, about 3 minutes.
- Drain figs, transferring them to a food processor with the sauteed shallots, goat cheese, and red chile flakes. Process until smooth. Season to taste with salt.
Make the Ravioli
- Set-up a ravioli station: Put a large cutting board on a work surface. Transfer the fig and goat cheese filling to a small bowl. Place another small bowl of water nearby along with a small round cookie cutter or ravioli cutter.
- Bring a stockpot of water to boil.
- On each eggroll wrapper sheet, you should be able to get 2-3 ravioli, depending on the size of the cutter. Dollop 1/2 teaspoon of the Fig Goat Cheese Filling into three mounds on the dough.
- Then, swipe your finger in water and draw lines on the dough—one a little bit above the filling mounds and then dip and draw lines down on each side of the filling. Finally, dip and draw a line of water along the bottom edge. Fold the dough sheet down. Press your fingers down firmly in between and on both sides of the filling and on the bottom. Use the cookie cutter to stamp out the ravioli.
- Cook the ravioli for 4 minutes. Meanwhile, in a skillet, brown the butter.
Serve the Ravioli
- Drain the ravioli. Toss with the brown butter. Garnish each bowl of ravioli with flaky sea salt and ground nutmeg before serving.
Recipe and photos by Annelies Z