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Garlic Pasta Dough with a Goat Cheese Ricotta Ravioli Filling

So I am a HUGE lover of garlic. Garlic is a major staple in my apartment. I also love pasta...I am Italian lol. I know you all are thinking is pasta a healthy alternative?! Everything in moderation people! If you serve 4 ravioli per person with a cup of salad, you are eating healthy!

This recipe may seem labor intensive, but it is really just me writing out more steps to make it easier for you to understand. This pasta is so worth the effort and I totally recommend making it if you want to impress friends or family!


Serves 5-6 people (4 ravioli per person if you are doing the smaller dollop side by side option, if the larger option, 4-5 people)

Pasta Dough Ingredients:

2 cups AP (All Purpose) flour

3 eggs + 2 egg yolks

6 cloves of garlic thick sliced (about 1/8 inch thick)

2 tbsp extra virgin olive oil

1 tsp garlic powder

1/4 tsp salt

Filling Ingredients and the Sauce:

15 oz Part skim ricotta cheese

4 oz Goat cheese (the small packages)

3 tbsp Parmesan cheese (we use Locatelli)

1 1/2 tsp Garlic powder

1/2 tbsp Dried basil

1/4 + 1/8 tsp Salt

1/8 tsp Ground black pepper

1 Jar of your favorite sauce (try to find a lower sugar sauce..we use our homemade sauce)

7 Medium leaves of basil

Pasta Filling Directions:

1. Mix all of the filling ingredients, besides the basil and tomato sauce, in a medium bowl until a uniform mixture is formed. You may need to heat the goat cheese up to make it soft enough to evenly combine with all of the ingredients.

Pasta Dough Directions:

1. Add all of the ingredients, besides the garlic and the oil, in your mixing bowl/Kitchen Aid Mixer. Put your mixer on setting 1 and mix until combined, or mix by hand until combined.

2. In a small sauce pan, cook the garlic on medium low heat with the olive oil for 18 min and then cook on low heat for an additional 10 min.

3. Spoon the garlic, without the oil, onto a cutting board, but reserve the oil. Mince the garlic and add it to the mixing bowl with the rest of the dough ingredients.

4. Add the reserved oil after adding the garlic. Mix with the rest of the dough mixture until a dough starts to form (the mixture starts to clump and come off of the sides of the bowl).

5. Dump the dough on a well-floured surface.

6. Knead the dough by going from the exterior of the dough ball with the heel of your hand and pushing it towards the center. Then, fold over one side of the dough and turn it to your left. Continue this process until the dough bounces back slightly (your gluten network has formed!)...around 1-2 minutes.

7. Using plastic wrap, wrap your dough ball and place in the fridge to rest for at least 30 min.

8. Unwrap the dough after it has rested and cut into four 1-inch slivers. Flour your first piece and roll it out so it can go through the flattening pasta tool (for your Kitchen Aid Mixer or standing pasta maker) on the “zero” setting…there isn’t actually a “0”, it is just the setting before the 1 number. You can also roll out each piece by hand using a roller…it just takes a tad bit longer.

9. After the dough goes through the machine once, fold it in half, flour it well and go through the zero setting one more time.

10. Then you will continue to go through each setting until you go have gone through setting 4. If you get holes in the dough from the garlic, this is okay! We will patch this later.

Assembly Directions:

1. Place one long sheet of pasta down and add 1- 1/2 tbsp of the ricotta mixture to the strand. You can fit two side by side (1 tbsp of mixture needed) or you can use 1 big dollop (1 1/2 tbsp of the mixture) for the non-side by side option. Full disclosure…if you make larger raviolis, you will make less in the end.

2. Place another sheet on top of the dollops, cut squares with a knife (making sure to leave 1/4 inch edges so the pasta filling does not spill out), and crimp the edges with a fork. If there are any holes made from the garlic in the dough, this is when you would take extra strands of pasta the extra dough through the pasta maker to setting 4, or cut off strands from other sheets you have made and lay it over the ravioli (like a patch job). Just make sure to crimp the new patched dough with a fork into the ravioli.

3. Place the newly made ravioli onto a well-floured sheet tray until you are ready to make the ravioli for dinner (you do not want the raviolis to stick to the tray or they will come open).

4. When you are ready to serve, heat a large sauce pan with 1 jar of your favorite sauce and 7 leaves of fresh basil over medium heat (we use our homemade sauce…try to find a sauce with low sugar).

5. Simultaneously, heat a medium sized pot with water and salt (about 3 tbsp) with a lid. Bring to boil over medium heat (for your pasta). Add your ravioli and cook for 5-6 minutes or until the corners of the ravioli are tender/al’ dente.

6. Drain the pasta and add it the sauce pan with the tomato sauce. Gently stir the pasta with the sauce until evenly coated.

7. Serve the pasta with fresh parmesan cheese, salt and pepper to taste and a side salad!

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