Beet Ravioli Stuffed with Ricotta, Goat Cheese, and Mint
- 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
- This recipe is vegetarian
- Produce
- Chives, fresh (2 tablespoons)
- Mint, fresh (2 tablespoons)
- Cooking & Baking
- Olive oil, Extra-virgin (1)
- Recipe fresh beet pasta dough (1/2)
- Salt, coarse (2 tablespoons)
- Salt and freshly ground pepper, Coarse (1)
- Semolina flour or fine cornmeal (1)
- Dairy
- 4 cup fresh goat cheese (about 5 ounces), fresh (3)
- 4 cup fresh ricotta cheese (about 6 ounces), fresh (3)
- Butter, unsalted (6 tablespoons)
Preparation
Read recipe preparation on marthastewart.com
Social Stats
37.6Rating
1-100
1-100
2Tweets
28Facebook
Likes
Likes
0StumbleUpon
Views
Views
68PinterestPins
Recipe Stats
Published July 11, 2011 (1 year ago).
9 people saved this recipe.
