Beet Ravioli Stuffed with Ricotta, Goat Cheese, and Mint


  • ¾ cup fresh ricotta cheese (about 6 ounces), drained 30 minutes
  • ¾ 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
  • ½ recipe Fresh Beet Pasta Dough
  • Semolina flour or fine cornmeal, for dusting
  • + 3 more ingredients
    • 2 tablespoons coarse salt
    • Extra-virgin olive oil, for drizzling
    • 6 tablespoons unsalted butter

1. Make the filling: Stir together cheeses and herbs; season with salt and pepper. 2. 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 tablespo...

View full recipe at SpringPad


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