Vegetable Ravioli with Goat Cheese Sauce: Traditional Lazio Recipe

Vegetable ravioli with goat cheese sauce is a traditional dish from Lazio that combines the freshness of vegetables with the creaminess and intense flavor of goat cheese. This recipe is perfect for those who love homemade first courses, with fresh pasta rolled out with a rolling pin and a genuine filling. The velvety sauce coats each ravioli, while peas and diced tomatoes add color and lightness.

Vegetable Ravioli with Goat Cheese Sauce

This traditional Lazio recipe features fresh pasta ravioli filled with vegetables and goat cheese, dressed with a creamy goat cheese sauce, peas, and tomato. The result is an elegant and flavorful dish, ideal for family lunches or special occasions. The preparation takes a bit of time, but the authentic taste makes every effort worthwhile.

Print Recipe Vota la ricetta

Prep Time: 40 minutes minutes

Cook Time: 20 minutes minutes

Total Time: 1 hour hour

Course: First courses

Cuisine: Lazio cuisine

Servings: 4 persone

Attrezzature

• large pot
• small pot
• saucepan
• cutting board
• knife
• rolling pin
• wooden spoon
• pasta cutter wheel
• large bowl

Ingredients

For the ravioli

• 200 gr flour
• 3 nr eggs
• 100 gr carrots
• 50 gr onion
• 40 gr celery
• 2 q.b. goat cheeses
• 20 gr grated Parmesan cheese
• 20 gr butter
• q.b. salt and pepper

For the sauce

• 1 dl cream
• 2 q.b. goat cheeses
• 80 gr peas shelled
• 80 gr tomato pulp

Instructions

• Make the sauce: cook the peas in a small pot with slightly salted water.
• Dice the tomato pulp. Heat the cream in a small saucepan, add the goat cheeses and stir until melted.
• Prepare the filling: clean and wash carrots, celery, and onion; dice and sauté in a saucepan with butter. When tender, remove from heat and add Parmesan, goat cheeses, salt, and pepper, mixing well.
• When tender, remove from heat and add Parmesan, goat cheeses, salt, and pepper, mixing well.
• Prepare the pasta: arrange the flour in a mound, add eggs, and work until smooth. Roll out a thin sheet, place spoonfuls of filling, cover with another sheet, and cut into ravioli.
• Roll out a thin sheet and distribute the filling in mounds, cover with another sheet, and cut into ravioli.
• Cook the ravioli: boil in plenty of salted water, drain, and serve with goat cheese sauce, adding peas and diced tomato. Serve immediately.