Handmade Goat Cheese Ravioli with English peas, asparagus, and a brown butter sauce

I had never made ravioli before at home, never mind ones stuffed with goat cheese, which is exactly the reason why this dish was selected out of the many other ones on the Chef’s Plate website last week when I was browsing for what to order to make at home.  Chef’s Plate is a convenient food program where you select the meals that you want to make at home and they deliver the fresh ingredients and recipe to you to be a ‘chef’ in the comfort of your very own home.  I am proud to say that this is now my 12th plate from Chef’s Plate!

This recipe of Handmade Goat Cheese Ravioli with English peas, asparagus, and a brown butter sauce called for 30 minutes of prep time with a difficulty level of Medium.

Recipe of Goat Cheese Ravioli

Opening up the package this time where all the ingredients were freshly packed and pre-portioned and measured, there was a lot of greenery (compared to most of the recipes I choose which contain meat).  I was very excited to use the “Celebrity”-branded unripened goat cheese in this ravioli recipe!

mise en place

Look at this fresh goat milk cheese!

This recipe was fairly straight-forward.  First, wash and dry all of the produce.  Then, cook the spring vegetables.  Assemble the ravioli by placing the dumpling wrappers on a flat surface and then distributing the goat cheese on to each dumpling wrapper.  This was a fun process to pinch around the edge of each dumpling wrapper in order to seal up the goat cheese within the ravioli.  I actually took it a step further and folded down the edges along each ravioli for a better look and I think this helped to ensure that the goat cheese stayed inside too.

Lots of vegetables

These English peas were so fresh that they snapped easily with a crunch! 😀

Baby arugula

Everything all ready to go!

Cutting the goat cheese!

Dumpling wrappers

Put the goat cheese into the dumpling wrappers

Cooked vegetables

One thing that I want to mention is that make sure that your pan is big enough to cook the ravioli and the vegetables!  When we got to the step where we had to cook the ravioli, we found that even our “large” pan at home wasn’t enough space for all twelve ravioli to be spaced evenly and so we brought out a second large pan in order to cook everything together at the same time.

Cooking the ravioli

So fluffy

The ravioli was finished with the reserved pasta water, champagne vinegar, baby arugula, and cooked vegetables.

Compiling all the cooked vegetables and ravioli together

Plating the dishes had to be a fast process otherwise the ravioli would get cold and it definitely wouldn’t taste that great being cold.

Plated!

Makes two servings

I really enjoyed the slight sourness from the champagne vinegar as it counteracted with the heaviness of the goat cheese as I was eating it.  Again, Chef’s Plate really puts a lot of thoughtful care into their recipes so that everything is perfect.  The cooked vegetables had the perfect blend of seasoning from the salt and pepper.  Actually, the slight heat from the pepper really helped to enhance the overall flavour of the dish.

The goat cheese inside the ravioli was a little crumbly but fresh.  I wonder if I had left the ravioli on the pan for an even longer time, would the goat cheese have melted more for a better taste?

Nevertheless, this was a great meatless dish and super simple with vegetables and ravioli.  I’m looking forward to the next dish already!

Goat Cheese Ravioli

Yum!

If you want to try Chef’s Plate and you live in the Ontario region, you can use my referral code “#freeplatesfromstenoodie” to get four plates for free when you order on their website!  Try it out and happy cooking. 🙂