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Roasted Garlic, Mushroom, and Goat Cheese Ravioli

January 16, 2011
Roasted Garlic, Mushroom, Goat Cheese Ravioli

Roasted Garlic, Mushroom, Goat Cheese Ravioli

There’s nothing like fresh pasta. In honor of our three-year anniversary, I decided to make an extra special dinner for two this weekend. Since my boyfriend is a pasta lover, ravioli sounded like a winner.  And since I’m not fond of ground meat, I wanted to make a ravioli dish so full of flavor that it would satisfy both our palates.  Here, I present to you, my Roasted Garlic, Mushroom, and Goat Cheese Ravioli.

This ravioli can be made with your favorite mushroom or with an assortment of mushrooms. I bought baby bellas, shitake, and porcini. Mushrooms are low in calories and add unique flavor to any meal. In addition, they contain antioxidants and Vitamin D, a nutrient we could all use a little more of in the winter.

After you’ve gathered your mushrooms, go ahead and pick up a bulb of fresh garlic to roast.  Garlic has created a buzz in the health food world because of its benefits to cardiovascular health.  The sulfur-containing compounds found in garlic are known to lower blood triglycerides and protect blood cells and vessels.  These compounds also have antibacterial and antiviral properties that have been shown to fight the cold and flu!

Lastly, find your third component: cheese. Having a rich flavor, goat cheese pairs perfectly with the mushrooms and roasted garlic.  Goat cheese is lower in fat and cholesterol and higher in calcium than some of its dairy cousins, and it does not skimp on creaminess.

Special Utensils/Equipment:

  • Pasta machine
  • Ravioli/pizza cutter

    Pasta Roller, William Sonoma

    "The Machine"

  • Dough mat


(for pasta dough)
  • 1 1/2 c. flour
  • 2 eggs
  • 2 tbs water
  • 1/2 tsp salt
(for filling and topping)
  • Olive oil
  • Kosher salt
  • Garlic
  • 1/2 lb of mushrooms
  • Goat cheese
  • Parmesan cheese (freshly grated)
  • Pepper (freshly ground)


(for pasta dough)

  1. On your mat, make a mound with the flour and create a well in the middle.
  2. Add the water and eggs into the well and carefully whisk with a fork, slowly letting the flour be combined in the egg mixture.
  3. When you are unable to whisk any longer, go ahead and knead the dough by hand for about 5-8 minutes, or until dough is consistent and elastic.  Add more flour as needed.
  4. Roll into a ball, cover, and set aside for an hour.
(for filling)
  1. Preheat oven to 400 degrees.
  2. Break off 3-4 garlic cloves from the bulb (do not remove skin).
  3. Wrap cloves in aluminum foil with 2 tbs water, 1 tbs evoo, a dash of kosher salt.
  4. Place in oven and allow to roast for about 45 minutes.
  5. Remove garlic from oven, allow to cool, and slip skin off the cloves.
  6. Heat 1-1 1/2 tbs olive oil in a pan on the stove top.
  7. Add chopped mushrooms, stir in garlic cloves, season with salt and pepper, and cook until mushrooms are soft.
  8. Remove from heat and transfer to a bowl.
  9. Once cooled, add about 2 oz of goat cheese into the bowl.  Stir to mix.
(for pasta dough)
  1. Divide the dough into 4-5 smaller balls, keeping each covered until use.
  2. Take one piece and feed it through the pasta machine on the thickest pasta setting.
  3. Fold dough lengthwise, dust each side with flour, and feed it through again at a setting halfway between the thickest and thinnest.
  4. Fold again and feed it through a third time at the thinnest setting.  At this point you should have a thin, long sheet of dough (see picture).
  5. Repeat for the remaining balls of dough.


  1. Cut strips of pasta in half lengthwise with a pizza wheel.  One half will serve as the bottom of the ravioli and the other will serve as the top.
  2. On the bottom half, spoon a small amounts of mushroom mixture spaced about two inches apart.
  3. Place the top half of the pasta over the bottom, securing the mounds of filling inside (watch out for air pockets).
  4. You can use an egg wash (egg white and 2 tbs water), if needed, to keep the bottom and top pieces of pasta adhered together.
  5. Cut off each ravioli from the strip with a pizza wheel or ravioli wheel.

Cooking/Plating Instructions:

  1. Boil a large pot of salted water.
  2. Carefully drop ravioli into the water and allow to cook for 5-7 minutes, or until they float to the top.
  3. Remove each ravioli from the boiling water with a slotted spoon and onto a serving plate.
  4. Drizzle evoo over the dish and top with grated Parmesan cheese and freshly cracked pepper.
3 Comments leave one →
  1. Jen permalink
    August 5, 2011 8:48 pm

    looks FANTASTIC! Thanks for sharing

  2. Kristine Waggoner permalink*
    August 5, 2011 9:26 pm

    Thank you for your comment, Jen!

  3. Emily permalink
    September 15, 2013 5:40 pm

    How many ravioli’s does this make? I’m trying to serve a hungry family of four.

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