The Recipe
Beet Ravioli Stuffed with Ricotta, Goat Cheese, and Mint
COOK TIME : a few secondsPREP TIME : a few seconds
From Martha Stewart
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Ingredients
DESCRIPTION
Beet ravioli is filled with a savory cheese mixture. You'll need only half a batch of beet pasta for these ravioli.
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
NUTRITION
| Calories | 0 | 0% | |
| Cholesterol | 0 | 0% | |
| Carbohydrates | 0 | 0% | |
| Fat | 0 | 0% | |
| Protein | 0 | 0% |
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