Cheese Ravioli with Queso Fresco

These Tropical Queso Fresco Cheese Ravioli are a comforting Latin take on homemade pasta. Filled with a delicious mixture of Tropical Queso Fresco Mexicano, spinach, onion, and Cotija, each ravioli delivers a mild, slightly salty flavor with a soft, delicate texture.

Finished in a simple brown butter and sage sauce, this Cheese Ravioli dish lets the ingredients shine. The butter adds richness and a beautiful golden touch; the sage brings an aromatic note; and an extra sprinkle of Queso Fresco on top ties everything together. It’s an elegant yet approachable recipe, perfect for a family dinner, a special occasion, or anytime you want a comforting pasta with authentic Mexican cheese flavor.

Ingredients

• 1 tablespoon olive oil
• 1 small onion, finely diced
• 2 cups finely crumbled Tropical Queso Fresco Mexicano, divided
• 1 cup frozen chopped spinach, thawed and well drained
• ¼ cup Tropical Grated Cotija Cheese
• 1 large egg
• ¼ teaspoon salt
• 8 ounces fresh pasta sheets (store-bought)
• 4 tablespoons butter, divided
• 8 fresh sage leaves, plus more for garnish
• Salt and pepper to taste

Preparation

1. Heat olive oil in a 10-inch skillet over medium heat. Cook onion until just tender, about 5 minutes. Remove from heat.
2. In a medium bowl, combine the cooked onion, 1½ cups Queso Fresco, spinach, egg, Cotija, and salt. Mix well.
3. Place pasta sheets on a lightly floured surface and cut into 2-inch squares. Spoon a heaping teaspoon of filling onto half of the squares. Top with remaining pasta squares and press edges firmly to seal. Set aside.
4. Bring a large pot of salted water to a boil. Meanwhile, melt 2 tablespoons butter with 4 sage leaves in a 12-inch skillet over medium heat; set aside.
5. Carefully add ravioli to boiling water and cook for 3–4 minutes, or until they float and are cooked through. Remove with a slotted spoon and drain well.
6. Add half of the ravioli to the skillet with butter and sage. Toss gently and cook about 3 minutes, turning once, until lightly browned. Repeat with remaining butter, sage, and ravioli.
7. Garnish with additional sage leaves and sprinkle with the remaining ½ cup Queso Fresco. Serve immediately. Add salt and pepper to taste.