Cheese Ravioli with Fried Apples (Inspired by a Coastal Memory)
There’s something special about early harvest apples—those imperfect, fragrant, short-season beauties that show up at farmers’ markets as autumn really settles in. This week I brought home a basket of Gravenstein apples (though I’ll admit, I’m still unsure if I’m pronouncing them correctly). Either way, they’re perfect for cooking!
These apples inspired me to recreate a dish I first tasted 25 years ago while traveling up the Oregon coast with my aunt and uncle. After a day of beautiful sights and scenes, we stopped at a quaint, tiny, seasonal, gourmet restaurant. I remember having a little trouble deciding what to get because everything on the menu looked so wonderful! After seeing Cheese Ravioli with Apples, I was intrigued. “Is this good?” I asked the waiter. His response made us all laugh. “Yes! We don’t usually put things on the menu that are not good.”
Delicious was an understatement. It was so good that I never quite forgot the dish. Now and then, it would cross my mind, so when I got this case of apples, I decided to bring out the ravioli roller and make some fresh chevre ravioli with our abundance of goat milk and top them with the sauteed apples.
Next time, I think I will juice the apples, thicken it with some arrowroot, and then simmer some thinly sliced Granny Smiths to get the dish a little closer to what the restaurant made, but what I’ve got for you in this recipe today was too good not to share!
Why Apple Cheese Ravioli Works
Apples and cheese are a classic pairing—sweet meets savory, creamy meets tart. With cheese tucked into homemade ravioli and finished with caramelized apples, the dish becomes comforting, nostalgic, and elegant all at once.
This recipe uses my own homemade chèvre goat cheese (our sweet goat is in milk right now), but you can substitute ricotta, mascarpone, or cream cheese. The fried apples add a warm, slightly crisp topping that balances the soft, creamy filling.
Tips
You can use any apple you like, however Granny Smith might be the best for this dish! Another lovely addition would be pine nuts and balsamic vinegar as a garnish.
Apple Cheese Ravioli
Ingredients
Pasta
- 4 c semolina flour
- 5 to 6 eggs
- 3 tablespoon olive oil
- 1 tablespoon Salt
Chevre
- 1 gallon milk Heated to 180℉
- 1/2 cup vinegar
Fried Apple Topping
- 4 apples
- 4 tablespoons butter
- pinch of nutmeg
- Pasta water to create a sauce
Instructions
Make the Pasta
- Mix all the ingredinets in Kitchen Aid OR make the pasta the old-fashioned way.
- Making it the old fashioned way;
- On a clean surface, make a well in the flour
- Add eggs and a pinch of salt into the center.
- Slowly incorporate flour until dough forms
- Knead 8–10 minutes until smooth
- Cover and rest for 20 minutes.
Chevre
- Heat the milk up to 180℉
- Stir in the vinegar
- Strain the curd through a cheese cloth
- Wrap the cheese with the cheesecloth and let hang for 1 to 2 hours
Roll the Ravioli
- (SEE VIDEO FOR VISUALS) Divide dough into sections and roll into thin sheets, wide enough for your ravioli roller. You can make a square, or make it as long as you like-however make sure you don't roll it so big that you won't be able to put the proper weight on it as you roll.
- Spoon small dollops of cheese filling onto one sheet and spread it about ¼ inch thick.
- Lay another sheet of pasta on top and press around edges to seal.
- Cut into squares or rounds and dust with flour.
Apples Topping
- Slice apples into thin wedges.
- Heat butter in a skillet until bubbling.
- Add apples, honey (or maple syrup), cinnamon, and a pinch of salt.
- Cook 5–7 minutes until tender and lightly caramelized.
Boiling the Ravioli
- Bring salted water to a boil.
- Drop in ravioli and cook 3–4 minutes, until they float.
- Drain gently and toss with a little melted butter or olive oil.
- Plate, top with apples and garnish with parsley.
- Finish with cracked pepper, fresh herbs, or even a drizzle of balsamic glaze for contrast.
Video
Final Thoughts
This Apple Cheese Ravioli recipe is more than just a meal—it’s a memory brought back to life. The tangy-sweet fried apples paired with creamy chèvre tucked into fresh pasta is the perfect example of seasonal cooking at its best. Whether you use farmers market Gravensteins or whatever apple variety you love, this dish will make your kitchen feel warm and special.
Serve it for a cozy family lunch, or dress it up for a holiday table—it’s rustic and gourmet all at once.
Video tutorial Making the Pasta
Video Tutorial Assembling the Ravioli
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