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Goat Cheese Ravioli with Creamy Walnut Sauce Recipe

Goat Cheese Ravioli with Creamy Walnut Sauce

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Rated: 4 stars out of 5Rate This RecipeRead users' reviews (10)

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Average Rating:

Total Reviews: 10

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  • on October 09, 2011

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    Since I´m not fan of goat cheese I decided to make the sauce only with raviolis bought from the store And the result was AWESOME! the 14 people kept talking about the sauce (while serving over and over again. one tip: do not add the butter. it´s simply not necessary to add the fat.

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  • on February 13, 2011

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    This was a lot of work and not that good. I followed the recipe (except used less basil and I did not like it. My boyfriend thought it was good but having done all the work, I didn't think it was worth all the work. If i would redo (which I won't, I would saute the garlic before adding to the goat cheese mixture. But even then, it just wasn't that good. Or at least what I was hoping for.

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  • on February 01, 2011

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    Excellent sauce. I had a tough time finding a sauce to properly compliment the fresh goat cheese raviolis I had bought. I tried three sauces until I tried this one -- Really great and unusual enough to be interesting. The nuts are a great touch.

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  • on January 17, 2011

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    I made the sauce only (not the ravioli. It was ok, nothing special. I won't make this again.

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  • on August 10, 2009

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    That sauce was AMAZING. I already had fresh goat cheese ravioli from our local goat cheese producer and just needed a sauce. I looked online and was a bit disappointed there was basically only one sauce that appeared to compliment goat cheese ravs on this site. Now I am so glad there was only one. I am thinking of trying the sauce with handmade pumpkin ravioli and caramelized walnuts next time for possibly the best pasta dish ever.

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  • on July 25, 2009

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    I had a bag of pre-made cheese ravioli, so I used them. Not as good, I'm sure, as the original. However, the sauce MADE the dish!! Using the pre-made raviolis made this an incredibly easy dinner. I have to admit, I used 2% milk rather than cream (thanks, doc, LOL, but it was still wonderful.I may try grating some lemon peel into the sauce next time, rather than making my own ravioli.

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  • on June 08, 2008

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    I love this recipe. The only difference is I sprinkle the walnuts on last, and add fresh black pepper.

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  • on January 21, 2007

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    I bought goat cheese ravioli from my specialty grocer, so I just made the sauce from this recipe. It turned out really nice. I substituted half and half to make it a touch lighter, and the flavor was delicious. The added basil was a great touch. I used Asiago, which paired beautifully. Got rave reviews from my family!

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  • on November 27, 2006

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    excellent! the lemon flavor really came out after cooking and balanced the sauce very nicely!

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  • on July 09, 2006

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    Importance to balance the heaviness of the ravioli and sauce with a light green salad

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