Beet Ravioli Stuffed With Ricotta Goat Cheese And Mint

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Gallery Beet Ravioli Stuffed with Ricotta, Goat Cheese, and Mint Recipe Summary Servings: 8

Ingredients Ingredient Checklist 3/4 cup fresh ricotta cheese (about 6 ounces), drained 30 minutes 3/4 cup fresh goat cheese (about 5 ounces), room temperature 2 tablespoons finely chopped fresh chives 2 tablespoons finely chopped fresh mint, plus small sprigs for garnish Coarse salt and freshly ground pepper 1/2 recipe Fresh Beet Pasta Dough Semolina flour or fine cornmeal, for dusting 2 tablespoons coarse salt Extra-virgin olive oil, for drizzling 6 tablespoons unsalted butter

Gallery Beet Ravioli Stuffed with Ricotta, Goat Cheese, and Mint

Recipe Summary Servings: 8

Gallery

Beet Ravioli Stuffed with Ricotta, Goat Cheese, and Mint     

Beet Ravioli Stuffed with Ricotta, Goat Cheese, and Mint

Beet Ravioli Stuffed with Ricotta, Goat Cheese, and Mint

Recipe Summary Servings: 8

Recipe Summary

Servings: 8

Servings: 8

8

Ingredients

Ingredients

• 3/4 cup fresh ricotta cheese (about 6 ounces), drained 30 minutes 3/4 cup fresh goat cheese (about 5 ounces), room temperature 2 tablespoons finely chopped fresh chives 2 tablespoons finely chopped fresh mint, plus small sprigs for garnish Coarse salt and freshly ground pepper 1/2 recipe Fresh Beet Pasta Dough Semolina flour or fine cornmeal, for dusting 2 tablespoons coarse salt Extra-virgin olive oil, for drizzling 6 tablespoons unsalted butter

Directions

Make the filling: Stir together cheeses and herbs; season with salt and pepper.

Make the ravioli: Dust a baking sheet with semolina or cornmeal. Work with each sheet of dough just after it’s been rolled. Cut sheet in half crosswise, and trim each half to a 3-inch-wide strip. Space tablespoons of filling 3 1/2 inches apart along center of 1 strip. Top with remaining strip, and gently press around filling to seal, working from center out. Using a fluted pastry cutter, cut into 3-inch squares. Transfer ravioli to sheet, and cover with a kitchen towel. Repeat with remaining pasta dough and filling. (To store, lightly dust ravioli with semolina, and refrigerate between layers of parchment in an airtight container for up to 4 hours. Alternatively, freeze ravioli in a single layer on a baking sheet, about 15 minutes, and then pack as described above; freeze for up to 1 month. Do not thaw before cooking.)

Bring a large pot of water to a rolling boil. Add salt and half of the ravioli. Cook, stirring occasionally to separate, until edges are just tender, about 4 minutes. Using a slotted spoon, transfer to a colander to drain. Drizzle with oil, and toss gently to coat. Transfer to a bowl, and loosely cover to keep warm. Repeat with remaining ravioli.

Meanwhile, melt butter in a small saucepan over medium heat. Cook until butter is dark golden brown and has a nutty aroma, about 4 minutes.

Divide ravioli among plates (if first batch has cooled, return them to hot water for 15 seconds, then drain). Spoon brown butter over ravioli. Serve immediately garnished with mint.

Reviews (8)

 Add Rating & Review     31 Ratings   5 star values:        13    4 star values:        9    3 star values:        3    2 star values:        3    1 star values:        3        

Reviews (8)

Add Rating & Review     31 Ratings   5 star values:        13    4 star values:        9    3 star values:        3    2 star values:        3    1 star values:        3       

Add Rating & Review

31 Ratings 5 star values: 13 4 star values: 9 3 star values: 3 2 star values: 3 1 star values: 3

31 Ratings 5 star values: 13 4 star values: 9 3 star values: 3 2 star values: 3 1 star values: 3

31 Ratings 5 star values: 13 4 star values: 9 3 star values: 3 2 star values: 3 1 star values: 3

• 5 star values: 13 4 star values: 9 3 star values: 3 2 star values: 3 1 star values: 3

  Martha Stewart Member     Rating: 1 stars       02/13/2018   I am an experienced pasta maker and my pasta didn’t come out any where near the color shown here. It’s a pale pink. Can someone explain why? I used 8 oz. of beets.  
  
  Martha Stewart Member     Rating: 5 stars       02/21/2016   We made this and the mint flecked ravioli from this site and served them with a lemon butter sauce, lots of toasted pine nuts, lemon zest and some finely shredded mint. The red and green pasta combination with the toppings as stated made a perfect starter for a dinner party. Delicious!  
  
  Martha Stewart Member     Rating: Unrated       02/28/2012   I made a heart-shaped version of this for Valentine's Day and added a few more flavors here and there. I also made my dough whole wheat. Take a look! http://withthegrains.wordpress.com/2012/02/27/valentines-day-observed-heart-beet-ravioli/  
  
  Martha Stewart Member     Rating: 5 stars       08/04/2011   Gorgeous!  
  
  Martha Stewart Member     Rating: Unrated       08/15/2010   noitstatesitserves4-serves4asamaincourse-andserves8asanappetier-hopethishelps-myspacebardoesn%27twork%40%21  
  
  Martha Stewart Member     Rating: Unrated       02/10/2010   I am going to try tinting wonton wrappers with canned beet juice to save time with the pasta making  
  
  Martha Stewart Member     Rating: Unrated       07/08/2008   no that makes sense!  
  
  Martha Stewart Member     Rating: Unrated       12/04/2007   This states to serve 4 as a main course and 8 as an appetizer. Is this an error? You all may be slipping! LOL SanMarcoSweets  
  

  Martha Stewart Member

  Rating: 1 stars 02/13/2018

I am an experienced pasta maker and my pasta didn’t come out any where near the color shown here. It’s a pale pink. Can someone explain why? I used 8 oz. of beets.

Rating: 1 stars

Rating: 5 stars 02/21/2016

We made this and the mint flecked ravioli from this site and served them with a lemon butter sauce, lots of toasted pine nuts, lemon zest and some finely shredded mint. The red and green pasta combination with the toppings as stated made a perfect starter for a dinner party. Delicious!

Rating: 5 stars

Rating: Unrated 02/28/2012

I made a heart-shaped version of this for Valentine’s Day and added a few more flavors here and there. I also made my dough whole wheat. Take a look! http://withthegrains.wordpress.com/2012/02/27/valentines-day-observed-heart-beet-ravioli/

Rating: Unrated

Rating: 5 stars 08/04/2011

Gorgeous!

Rating: Unrated 08/15/2010

noitstatesitserves4-serves4asamaincourse-andserves8asanappetier-hopethishelps-myspacebardoesn%27twork%40%21

Rating: Unrated 02/10/2010

I am going to try tinting wonton wrappers with canned beet juice to save time with the pasta making

Rating: Unrated 07/08/2008

no that makes sense!

Rating: Unrated 12/04/2007

This states to serve 4 as a main course and 8 as an appetizer. Is this an error? You all may be slipping! LOL SanMarcoSweets

All Reviews for Beet Ravioli Stuffed with Ricotta, Goat Cheese, and Mint

• of Reviews Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest

All Reviews for Beet Ravioli Stuffed with Ricotta, Goat Cheese, and Mint

• of Reviews

  Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest

Reviews: Most Helpful

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