Yellow Pepper, Spinach + Goat Cheese Ravioli
Prep time
Cook time
Total time
Warm pockets of pasta are stuffed with red onion, roasted yellow peppers, spinach, and goat cheese and nestled under a cool parmesan-basil oil.
Recipe type: Entree
Cuisine: Italian
Serves: 6
  • 1/3 cup packed basil leaves
  • 1/3 cup grated parmesan cheese
  • 1/2 cup extra-virgin olive oil
  • 2 tablespoons white balsamic vinegar
  • black pepper, to taste
  • 60 wonton wrappers
  • 1 yellow pepper
  • 1 medium red onion, thinly sliced
  • 4 cups fresh baby spinach
  • 2 garlic cloves, minced
  • 2 tablespoons olive oil
  • 1 cup part-skim ricotta
  • 4 ounces goat cheese
  • 1/2 cup parmesan cheese
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • water
  1. Begin by adding the first 5 ingredients to a food processor. Process until smooth and refrigerate for at least 30 minutes before serving.
  2. Preheat oven to 500 degrees. Line a baking sheet with foil and place whole yellow pepper on top. Roast the pepper in the oven for 30-40 minutes or until the skin begins to pull away from the pepper. Remove from oven and cool. Once cool, remove the skin, stem, and seeds. Chop and set aside.
  3. Heat 2 tablespoons olive oil in a large nonstick skillet over medium-high heat. Add the garlic and sliced onion and sauté until tender and beginning to caramelize (about 8-10 minutes). Add in the spinach and sauté until wilted. Remove pan from heat.
  4. In a large mixing bowl, add in the ricotta, goat cheese, parmesan, salt and pepper. Stir to evenly mix. Add in the cooked yellow pepper, spinach, onion and garlic and mix.
  5. Prepare a clean workspace to fill the ravioli. Begin filling the ravioli by taking one wonton wrapper at a time and adding a small dollop of filling to the middle being careful not to overfill. Dip finger in water and run along all four sides of the wonton wrapper. Fold over and press edges down to seal. Set filled ravioli aside. Repeat with all wonton wrappers.
  6. Bring a large pot of water to a rapid boil. Add in as many of the ravioli as you want to cook. If you decide to cook the entire batch, cook half at a time. The ravioli will float to the top when ready (about 3-4 minutes). Remove ravioli with a slotted spoon and plate them as they cook.
  7. Drizzle ravioli with parmesan-basil oil and serve immediately.
Recipe by Blissful Basil at