Mint Ravioli Stuffed with Goat Cheese
- 2 ounces (4 tablespoons) unsalted butter
- Finely grated lemon zest, for garnish
- Fresh mint sprigs, for garnish
- 2 cups ricotta cheese, drained (16 ounces)
- 1 cup crumbled goat cheese (8 ounces)
- 1/4 teaspoon coarse salt
- Freshly ground pepper, to taste
- 2 cups fresh mint
- 3 large eggs
- 2 cups all-purpose flour, plus more for dough
- 1/2 teaspoon coarse salt
- 1 teaspoon extra-virgin olive oil
- 3 tablespoons warm water
- This recipe is vegetarian
- Produce
- Lemon, zest (1)
- Mint, Fresh sprigs (1)
- Mint, fresh (2 cups)
- Cooking & Baking
- All-purpose flour (2 cups)
- Olive oil, extra-virgin (1 teaspoon)
- Pepper, Freshly ground (1)
- Salt, coarse (3/4 teaspoon)
- Drinks
- Water (3 tablespoons)
- Dairy
- Butter, unsalted (2 ounces)
- Goat cheese (1 cup)
- Ricotta cheese (2 cups)
- Refrigerated
- Eggs, large (3)
Preparation
Read recipe preparation on marthastewart.com
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Published August 12, 2011 (1 year ago).
3 people saved this recipe.
