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3:39 pm
October 30, 2009
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Goat Cheese Filling for ravioli or tortellini
11 ounces goat cheese
8 ounces cream cheese
2 TBL. fresh minced basil
1TBL. fresh minced thyme
3 TBL. fresh minced parsley
fresh ground pepper to taste
Combine all ingredients.
3:59 pm
December 28, 2008
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Yum! Sounds like a very lovely filling.
8:42 pm
October 30, 2009
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I'd be willing to bet that if you try home made cheese ravioli Pete, you'll be hooked!! 
10:33 pm
December 28, 2008
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Without doubt. I MUCH prefer fresh ravioli. Although, I have found one frozen version that is quite good.
6:11 am
October 17, 2008
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That does sound yummy! The goat cheese, is that just a basic soft cheese, similar to the cream cheese?
7:02 am
February 8, 2009
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Oh this looks good. I don't see myself getting close to making fresh pasta just yet and I'll be doing egg noodles first, but thought I would share what I HAVE done ….. ravioli using wonton wrappers! Worked great for the pasta! Saw it in a magazine and we loved them! Just put the filling in, moisten the edges with water and seal.
dede
7:07 am
May 14, 2005
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Now that I make my own cheese, I get confused about what people mean when they say goat cheese because there are numerous types of cheese you can make with goat milk, but I *think* that generally when recipes say goat cheese they mean something like chevre, which is a soft cheese that usually has a consistency of a cream cheese (though if you make it at home, you can hang it longer and make a dryer cheese that you can slice, but I don't think that's how they sell it at the store). Chevre is really good with herbs mixed in it, as a spread for crackers. This would be really tasty in ravioli, I'm sure!
8:48 am
December 28, 2008
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Pretty sure you are correct in that, Suzanne. For many years the only "goat cheese" you could find around the usual places was chevre.
5:16 pm
October 30, 2009
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Suzanne said:
Now that I make my own cheese, I get confused about what people mean when they say goat cheese because there are numerous types of cheese you can make with goat milk, but I *think* that generally when recipes say goat cheese they mean something like chevre, which is a soft cheese that usually has a consistency of a cream cheese (though if you make it at home, you can hang it longer and make a dryer cheese that you can slice, but I don't think that's how they sell it at the store). Chevre is really good with herbs mixed in it, as a spread for crackers. This would be really tasty in ravioli, I'm sure!
I'd guess that your home made goat cheese would work just fine Suzanne. That's a Viking recipe, so I'd guess it means chevre. I have used ricotta, mozzarella and Parmesan in combinations for cheese fillings for ravioli. It's only limited by your imagination and taste, I think. I think one of my favorite fillings was black olive tapenade……I was trying to use up leftovers and turned things into ravioli.
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