Ravioli with Pesto and Goat Cheese

Ravioli with Pesto and Goat Cheese











We love to cook. Anything and everything. Whilst we’re not afraid of slow braising meat for hours on end, we certainly understand the value of an impressive meal in a pinch. If you’re in a hurry, pick up a good quality store bought pesto and use in lieu of homemade. There you have it – dinner in a flash!


4 people


  • 600g ravioli (we used large fresh ravioli stuffed with spinach & ricotta but you can use any you prefer)
  • 2 garlic cloves, minced
  • 250ml of The Stock Merchant Chicken Stock
  • 1 cup of spinach, roughly chopped
  • 1 cup of silverbeet, stems removed and roughly chopped
  • 250g chevre (or any other type of soft goat’s cheese), roughly torn
  • Chilli flakes and toasted pine nuts to garnish (optional)Basil Pesto
  • 3 cups packed fresh basil leaves
  • 4 garlic cloves
  • ¾ cup grated parmesan cheese
  • ½ cup olive oil
  • ¼ cup pine nuts


  1. Boil water in a medium sized pot and cook pasta according to instructions. Tip: season the water with salt and add a cold cup of water in the pot, just after the water has boiled and you’ve added the pasta. This will stop the ravioli from sticking!
  2. While pasta is cooking, get all the pesto ingredients in a food processor and blend until nearly smooth. 
  3. Splash some olive oil in a medium pan over medium heat. Saute the minced garlic until fragrant and add all the spinach and silverbeet until wilted.
  4. Set the wilted greens aside and in the same pan, over medium heat, pour the stock into the pan land allow it to reduce for about ten minutes. Toss in 1 cup of the fresh basil pesto (if you’ve made your own, there’ll be some leftovers for later!) and stir until heated through.
  5. Plate the cooked ravioli with sauce. Finish with torn chevre, wilted greens, toasted pine nuts, chili flakes and a little truffle oil, if you feel so inclined. Season with salt and pepper. 

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