Fried Ravioli with Raspberry Chocolate Goat Cheese

A recipe for Fried Ravioli with Raspberry Chocolate Goat Cheese! These homemade ravioli are filled with a creamy goat cheese mascarpone mixture and fried until golden.

Disclosure: This post is sponsored by Sincerely, Brigitte. All comments and opinions are my own. This post contains Amazon affiliate links. If you purchase something through the link, I may receive a small commission at no extra charge to you.

Fried Ravioli with Raspberry Chocolate Goat Cheese

Add a sweet twist to Fried Ravioli with this Raspberry Chocolate Goat Cheese Filling! Plain and chocolate pasta doughs are rolled out into thin sheets, filled with a sweetened cheese mixture featuring Sincerely, Brigitte™ Raspberry Chocolate Goat Cheese, cut into ravioli, and fried until crisp.

Dust the ravioli with powdered sugar and serve with raspberry and/or chocolate dipping sauces.

Sincerely, Brigitte

Sincerely, Brigitte™, created by Brigitte Mizrahi, features cheese with bold, innovative flavors using only fresh ingredients.

All of their products are gluten free and certified kosher by OK Kosher. I love that the flavors are available in a variety of convenient sizes and packages including 7 and 3.5 ounce chunks, sticks, grab n go, slices, goat crumbles, goat tubes, variety tray, sampling trio, and loaves. 

You can find the cheese at over 1,000 club stores, supermarkets and independent specialty retailers in the US and abroad, including Mexico, Canada and Australia.

For the filling, I used Sincerely, Brigitte™ Raspberry Chocolate Goat Cheese. This cheese offered an incredible creamy raspberry chocolate flavor for the ravioli.

Sincerely, Brigitte’s cheese uses pasteurized cultured milk from Wisconsin dairy farms as the base and is formed into cheese using kosher vegetarian rennet. 

Forming the Ravioli

When rolling out the dough (I used a pasta machine to easily get the dough to the thinnest setting), dust the sheets of pasta in plenty of flour as you slowly decrease the thickness to prevent sticking. Dust the ravioli mold before forming the ravioli so they will be easy to separate and remove.

I used a ravioli mold to form the ravioli. Flour the ravioli mold and cover with a sheet of pasta. Push down with the white piece of the mold to create cavities.

Remove the white piece and fill each cavity with a spoonful of the goat cheese filling. Top with another sheet of pasta and use a rolling pin to seal and cut out the individual ravioli. If the ravioli are difficult to remove, tap the mold on the counter a few times.

You can also use stamps or form the ravioli by hand- on a floured surface roll a piece of dough as thin as possible into a rectangle.

Fold the rectangle in half and lightly crease the folded edge, then unfold. Place spoonfuls of filling on one half of the rectangle about 1 inch (2.5 centimeters) apart.

Brush the areas around the filling with water. Fold the rectangle back over to cover the fillings. Press around the fillings to seal, being careful to remove air bubbles. 

Use a pastry cutter, stamp, or knife to cut out squares around the filling to make the ravioli.

Raspberry Chocolate Goat Cheese

If you are unable to find the Raspberry Chocolate Goat Cheese in your area, you can also make your own.

Fold together 6 ounces (170 grams) plain goat cheese with 2 ounces (57 grams) melted dark chocolate and 2 tablespoons (30 milliliters) raspberry jam until smooth before adding the remaining filling ingredients.

A Few Tips

There are a few parts to this recipe, but most of the components can be made a day or so ahead of time. You can also pick and choose one sauce or one type of dough.

After assembly, the prepared ravioli can be arranged in single layers on a parchment-lined baking sheet, frozen until thoroughly chilled, and transferred to a freezer-safe bag until ready to fry.

When the chocolate sauce is refrigerated, it will solidify a bit. Reheat in the microwave in 10 second increments, stirring in-between, before serving.

If making the pasta doughs longer than an hour in advance, refrigerate until needed- up to a day ahead.

If you are trying to avoid fried food, the ravioli can also be boiled, then drizzled with the desired sauce.

Air Fryer

The Fried Ravioli with Raspberry Chocolate Goat Cheese can also be cooked in an air fryer.

Preheat the Air Fryer to 350˚F (180˚C). Brush both sides of the prepared ravioli gently with vegetable oil and arrange in a single layer in the heated air fryer. Cook until golden, about 5 minutes.

Looking for more ravioli recipes?

Try my:

• Lemon Ricotta Ravioli
• Ravioli con Salsiccia e Spinaci (Sausage Spinach Ravioli)
• Beet Ravioli with Herb Ricotta Filling

Fried Ravioli with Raspberry Chocolate Goat Cheese Recipe

Chocolate dough adapted from Bell’ Alimento, raspberry sauce from Taste of Lizzy T’s

Print Pin

Fried Ravioli with Raspberry Chocolate Goat Cheese

A recipe for Fried Ravioli with Raspberry Chocolate Goat Cheese! These homemade ravioli are filled with a creamy goat cheese mascarpone mixture and fried until golden.

Course Appetizer

Cuisine N/A

Keyword cheese, chocolate, dumpling, fried, goat cheese, pasta, raspberry, ravioli

Prep Time 30 minutes minutes

Cook Time 20 minutes minutes

Resting Time: 1 hour hour

Total Time 1 hour hour 50 minutes minutes

Servings 4 -6 Servings

Ingredients

Plain Pasta:

• 1 1/2 cups (190 grams) '00' (pasta) flour
• 2 large eggs
• 1/4 cup (60 milliliters) water

Chocolate Pasta:

• 1 1/4 cups (156 grams) '00' (pasta) flour
• 3 tablespoons unsweetened cocoa powder
• 2 large eggs
• 1/4 cup (60 milliliters) water

Raspberry Chocolate Goat Cheese Filling:

• 8 ounces (227 grams) Sincerely Brigitte Raspberry Chocolate Goat Cheese See Note
• 6 ounces (170 grams) mascarpone cheese
• 1/3 cup (40 grams) powdered sugar
• 1/2 teaspoon vanilla extract

Raspberry Sauce:

• 12 ounces (340 grams) frozen raspberries
• 3/4 cup (150 grams) granulated sugar
• 1/2 cup (120 milliliters) water
• 1/2 teaspoon vanilla extract
• 2 teaspoons cornstarch
• 2 tablespoons (30 milliliters) water
• 1 tablespoon (15 grams) unsalted butter

Chocolate Sauce:

• 6 ounces (170 grams) dark chocolate roughly chopped
• 2/3 cup (160 milliliters) heavy cream

For serving:

• Vegetable oil for deep-frying
• Powdered sugar

Instructions

To make the plain pasta:

• In a bowl or work surface, add the flour.
• Make a well in the center and add the eggs. Mix together to form a dough. Slowly add just enough water and knead to make a smooth, soft dough.
• On a lightly floured surface, knead until smooth and elastic, then wrap in plastic and set aside.

To make the chocolate pasta:

• In a bowl or work surface, mix together the flour and cocoa powder.
• Make a well in the center and add the eggs. Mix together to form a dough. Slowly add just enough water and knead to make a smooth, soft dough.
• On a lightly floured surface, knead until smooth and elastic, then wrap in plastic and allow to rest along with the plain pasta for one hour.

To make the goat cheese filling:

• In a medium bowl, beat together the raspberry chocolate goat cheese and mascarpone cheese until light.
• Beat in the powdered sugar and vanilla extract until combined. Cover and refrigerate until ready to use.

To make the raspberry sauce:

• In a saucepan, stir together the raspberries, sugar, and 1/2 cup (120 milliliters) water over medium heat. Stir often to dissolve the sugar and break up the raspberries.
• Once the mixture comes to a boil, reduce heat to medium low and stir in the vanilla.
• In a small bowl, whisk together the cornstarch and 2 tablespoons (30 milliliters) water.
• Add to the raspberries and continue to cook, stirring often, until the sauce has thickened slightly, about 4 minutes.
• Remove from heat and stir in the butter. Allow to cool and refrigerate until ready to serve.

To make the chocolate sauce:

• Place the dark chocolate in a heat-safe bowl.
• Place the heavy cream in a small saucepan over medium low heat.
• Once steaming, but not yet boiling, remove from heat and pour over the chocolate.
• Allow to sit for a minute before whisking until the chocolate is completely melted and smooth.
• Divide among dipping bowls for serving.

To assemble the ravioli:

• Divide the plain pasta dough in half. Remove one half to a floured work surface and keep the other half covered.
• Use a pasta machine, flouring as need, to gradually roll out the dough to the thinnest setting.
• Flour the ravioli mold and cover with a sheet of pasta. Push down with the white piece of the mold to create cavities.
• Remove the white piece and fill each cavity with a spoonful of the goat cheese filling. Top with another sheet of pasta and use a rolling pin to seal and cut out the individual ravioli.
• Remove and separate the ravioli and transfer them to a baking sheet lined with parchment. Repeat with remaining dough, chocolate dough, and filling.
• Fill a pot or deep fryer with at least two inches of vegetable oil and heat to 350˚F (180˚C).
• Add a few of the prepared ravioli at a time, being careful not to overcrowd. Fry on each side until crisp and golden, about 3 minutes total. Be careful not to overcook or the filling may burst.
• Remove to a towel-lined plate with a slotted spoon. Repeat with remaining ravioli.
• Dust the fried ravioli with powdered sugar and serve immediately with raspberry and chocolate dipping sauces. Caution: the filling will be hot straight out of the fryer.

Notes

If you are unable to find the Raspberry Chocolate Goat Cheese in your area, you can also make your own.

Fold together 6 ounces (170 grams) plain goat cheese with 2 ounces (57 grams) melted dark chocolate and 2 tablespoons (30 milliliters) raspberry jam until smooth before adding the remaining filling ingredients.