Asparagus & Goat Cheese Spinach Ravioli

Asparagus & Goat Cheese Spinach Ravioli

Okay, so here’s the thing about a Sunday that opens up in front of you with absolutely nowhere to be. You could be productive. You could answer emails. OR — and hear me out — you could turn your entire kitchen green, get flour in your hair, and spend the afternoon making the most ridiculously good homemade asparagus & goat cheese spinach ravioli of your life.

I went with option two. Obviously.

This is the recipe I keep coming back to every spring, when the asparagus finally shows up looking bright and skinny and hopeful at the market, and I get that itch to make something a little fussy and a lot worth it. The pasta itself is this gorgeous emerald green — spinach blended right into the dough — and it’s stuffed with everything I want in a single bite: deeply caramelized mushrooms and shallots, sweet sautéed asparagus, tangy goat cheese, creamy ricotta, a whisper of rosemary and thyme, and a hit of lemon zest to keep the whole thing from feeling heavy. Then? Brown butter. Always brown butter. We toss it all together and finish with the asparagus tips and a shower of Parmesan.

It tastes like spring decided to show off. Let’s make it.

Why You’ll Love This Asparagus & Goat Cheese Spinach Ravioli

• The dough does double duty. Blending spinach into the pasta gives you that stunning green color AND a subtle earthiness that plays so beautifully with the lemony, herby filling.
• The filling is layered, not one-note. Caramelizing the mushrooms and shallots low and slow builds this savory, almost jammy base. The goat cheese brings tang, the ricotta brings creaminess, and the lemon zest ties it together.
• It’s a project, but a joyful one. This is the kind of cooking you do with a glass of wine and your favorite playlist on. Roll up your sleeves — it’s the good kind of effort.
• Make-ahead friendly. These freeze like a dream, so you can do all the work now and eat homemade ravioli on a random Tuesday in three weeks. Future you says thank you.

The Ingredients

Here’s what makes this Asparagus & Goat Cheese Spinach Ravioli sing — plus a few notes from my kitchen to yours.

• Fresh spinach — Just a couple big handfuls. We blanch it, wring it dry, and blend it right into the eggs. The drier you squeeze it, the easier your dough will be to work with, so really go for it.
• “00” flour or all-purpose — “00” gives you that silky, tender bite, but all-purpose absolutely works.
• Eggs + an extra yolk — The yolk adds richness and helps the dough hold together.
• Cremini mushrooms — Finely chopped and caramelized until deeply golden. Don’t rush this part. This is where the flavor lives.
• Shallots and garlic — Cooked down with the mushrooms until sweet and jammy.
• Asparagus — Save the tips for the sauce; the stalks get diced and folded into the filling.
• Goat cheese + ricotta — The tangy-creamy power couple.
• Lemon zest — Brightness. Non-negotiable.
• Fresh rosemary and thyme — Just enough to make it smell like a spring garden.
• Butter — For the brown butter sauce, where all dreams come true.
• Lemon juice — A squeeze at the end to keep everything bright.

Tips for the Best Asparagus & Goat Cheese Spinach Ravioli

• Squeeze the spinach until it begs for mercy. Excess water = sticky, unworkable dough. This is the single most important step for the dough.
• Roll thin. Fresh pasta puffs as it cooks, so what feels too thin is usually just right.
• Press out the air. I will say it a third time because it matters: air pockets cause blowouts in the pot.
• Don’t boil hard. A gentle, rolling simmer keeps the delicate pasta from tearing.
• Taste your filling before you stuff. Adjust the salt and lemon now, because you can’t fix it later.

Make-Ahead and Freezing Instructions

This is the part that makes it all worth it. To freeze: arrange the shaped ravioli in a single layer on a floured tray and freeze until solid, then transfer to a freezer bag for up to 3 months. Cook them straight from frozen, adding 1 to 2 minutes to the boil. To make ahead: the filling keeps in the fridge for up to 2 days, and the dough can rest, wrapped, for a few hours at room temperature or overnight in the fridge (let it come back to room temp before rolling).

Variations and Substitutions

• No pasta machine? A rolling pin and patience will get you there — just roll as thin as you can.
• Swap the cheese. Mascarpone or cream cheese can stand in for some of the goat cheese if you want it milder.
• Make it heartier. A little sautéed pancetta in the filling is, frankly, incredible.
• Different greens. A handful of arugula or basil blended into the dough alongside the spinach adds a peppery note.

What to Serve with Asparagus & Goat Cheese Spinach Ravioli

Keep it simple so the ravioli stays the star. A crisp arugula salad with lemon vinaiglette, some garlicky blistered cherry tomatoes, or a hunk of crusty bread to mop up the brown butter. A chilled glass of Sauvignon Blanc or a light Pinot Grigio rounds it all out.

Frequently Asked Questions

Can I make spinach ravioli with frozen spinach? Yes! Thaw it completely and squeeze out as much liquid as possible — even more aggressively than you would with fresh, since frozen spinach holds a lot of water. You’ll need about 1/2 cup once it’s drained.

Why is my pasta dough cracking when I roll it? It’s likely too dry or under-rested. Knead in a few drops of water, wrap it, and let it rest another 10 minutes so the gluten can relax.

How do I know when ravioli are done? Fresh ravioli are done when they float to the surface, plus about 30 seconds more. They cook fast — 3 to 4 minutes total — so don’t wander off.

Can I make this ravioli ahead of time? Absolutely. Shape them and freeze on a tray, then bag them up for up to 3 months. Boil straight from frozen. This is the ultimate “fancy dinner with zero day-of stress” move.

Is spinach pasta dough hard to make? Not at all — it’s the same as classic egg pasta with blended spinach added. The only trick is squeezing the spinach very dry so the dough stays workable.