Spinach and Goat Cheese Homemade Ravioli

A few days ago, I saw a repeat of Everyday Italian, which is one of my fave Food Network shows.

On this particular episode, Giada made homemade ravioli stuffed with ricotta, mascarpone, and chicken.  I had none of the above in my refrigerator, but I really wanted to try her simple ravioli dough, so I made up my own filling.

I combined goat cheese, fresh mozzarella, and spinach.  {Three things I pretty much always have on hand.}

The filling inside the fresh ravioli dough was TDF {to.die.for}.  I tossed the pasta in a simple and fresh Italian parsley and tomato sauce.  It was a perfect meal.

Spinach and Goat Cheese Homemade Ravioli
-2 1/2 cups all purpose flour
-1 cup very hot water
-2 ounces of goat cheese
-4 ounces of fresh mozzarella, cut into small pieces
-1/2 bag of fresh spinach leaves
-3 cloves of garlic, crushed
-1/2 tablespoon of olive oil
-salt and pepper

Simple Raw Tomato Sauce
-2 cups cherry tomatoes
-a handful of fresh parsley
-1/2 tablespoon of dried oregano
-salt, pepper, and olive oil

1. Measure the flour and put it in a large bowl.  Pour in the hot water and mix with a wooden spoon to combine.  The dough should be a little sticky.  If you feel that it is too dry, add a little more water.  Let sit for 10 minutes.
2. While the dough is resting, make the filling.  Heat the olive oil in a saute pan and saute the spinach and garlic for about 4 minutes.  Put the warm spinach in a bowl and add in the mozzarella, goat cheese, and a little salt and pepper.  Mix all together.  The warm spinach and garlic will soften the cheeses and make them easy to mix.
3. Take about 1/4 of the dough and roll it out on a heavily floured surface.  You want to roll the dough into a rectangle type shape.  Place small spoonfuls of the filling along the bottom part of the rectangle (be careful not to put too much filling or the raviolis will break open) and the fold the top part of the dough over.


4. Press down around each spoonful of filling to seal and then cut into small squares.

5. Place the completed ravioli on a baking sheet lined with parchment paper or wax paper and lightly dusted with flour.  Continue this until all the dough is used....should make about 24 raviolis.

6. Cook the ravioli in boiling and salted water for about 5 minutes (you might have to do this in batches, depending on the size of your pot).  You know the ravioli are finished when they float to the top.
7. While the ravioli are cooking, make a simple sauce by chopping 2 cups of cherry tomatoes and combining them in a large bowl with a handful of fresh parsley, the dried oregano, salt, pepper, and a drizzle of olive oil.
8. Toss the hot ravioli in the tomato sauce and serve.