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Gluten-Free Goat Cheese and Arugula Free-Form Ravioli

Serves 4
Time 55 min
Our gluten-free ravioli takes a shortcut by using squares of rice pasta lasagna sheets and sandwiching a goat cheese and arugula filling in between for a meal sure to please everyone at the table.
Ingredients
  • 8 brown rice pasta lasagna sheets
  • Sauce
  • 1 tablespoon extra-virgin olive oil
  • 2 tablespoons finely chopped shallot
  • 1 teaspoon Italian seasoning
  • 1/4 teaspoon crushed red chile flakes
  • 1 (28.0-ounce) can whole tomatoes
  • 2 tablespoons unsalted butter
  • 1/2 teaspoon fine sea salt
  • Filling
  • 1 tablespoon extra-virgin olive oil
  • 1 1/2 teaspoon finely chopped garlic
  • 5 ounces arugula
  • 1 teaspoon ground black pepper
  • 1 teaspoon fresh lemon zest
  • 8 ounces goat cheese
  • 1/4 teaspoon ground black pepper
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Method

Bring a large pot of salted water to a boil.

Add lasagna sheets and cook according to package directions until just al dente.

Drain lasagna sheets and rinse before transferring to a cutting board.

Cut pasta into squares, about 3 per sheet.

Set aside, layered between damp towels.

Meanwhile, make the sauce. Heat olive oil in a medium saucepan over medium heat.

Add shallots, Italian seasoning and chile flakes and cook until shallots are transparent.

Add tomatoes and simmer for 30 minutes over low heat, stirring often until tomatoes break down and sauce thickens.

Stir in butter and season with salt and pepper to taste.

To make the filling, heat olive oil in a 12-inch heavy skillet over moderate heat.

Add garlic and cook, stirring frequently, until garlic turns golden brown, 1 to 2 minutes.

Add arugula, pepper and zest and cook, stirring frequently, until arugula wilts, 2 to 4 minutes.

Let arugula cool, then chop finely and transfer to a bowl.

Stir in goat cheese. Set aside.

To assemble ravioli, preheat the oven to 375°F.

Grease a 9x13-inch baking dish.

Place 12 pasta squares in the bottom of the dish.

Top each with a tablespoon of goat cheese-arugula mixture.

Cover each with another square of pasta.

Spoon sauce over ravioli.

Bake for 15 minutes or until heated through. Serve immediately.

Note: We've provided special diet and nutritional information for educational purposes. But remember - we're cooks, not doctors! You should follow the advice of your health-care provider. And since product formulations change, check product labels for the most recent ingredient information.
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  • 8 brown rice pasta lasagna sheets
  • Sauce
  • 1 tablespoon extra-virgin olive oil
  • 2 tablespoons finely chopped shallot
  • 1 teaspoon Italian seasoning
  • 1/4 teaspoon crushed red chile flakes
  • 1 (28.0-ounce) can whole tomatoes
  • 2 tablespoons unsalted butter
  • 1/2 teaspoon fine sea salt
  • Filling
  • 1 tablespoon extra-virgin olive oil
  • 1 1/2 teaspoon finely chopped garlic
  • 5 ounces arugula
  • 1 teaspoon ground black pepper
  • 1 teaspoon fresh lemon zest
  • 8 ounces goat cheese
  • 1/4 teaspoon ground black pepper
Shop with Prime

Exclusively for Prime members in select ZIP codes.