Beet Ravioli Stuffed With Ricotta Goat Cheese And Mint Recipes

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BEET RAVIOLI STUFFED WITH RICOTTA, GOAT CHEESE, AND MINT



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

Beet ravioli is filled with a savory cheese mixture. You'll need only half a batch of beet pasta for these ravioli.

Provided by Martha Stewart

Categories     Food & Cooking     Appetizers

Number Of Ingredients 10

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

Steps:

  • 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.

MINT RAVIOLI STUFFED WITH GOAT CHEESE



Mint Ravioli Stuffed with Goat Cheese image

This pasta is well worth making from scratch, its tiny flecks of green delivering bursts of flavor that contrast sharply with its creamy goat cheese filling and tart lemon-zest garnish.

Provided by Martha Stewart

Categories     Food & Cooking     Healthy Recipes     Vegetarian Recipes

Yield Makes about 30

Number Of Ingredients 13

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
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 ounces (4 tablespoons) unsalted butter
Finely grated lemon zest, for garnish
Fresh mint sprigs, for garnish

Steps:

  • Make the pasta: Prepare an ice-water bath. Cook mint in a small saucepan of boiling water until bright green, about 1 minute. Using a slotted spoon, transfer mint to ice-water bath. When cool, drain, and squeeze out excess water.
  • Transfer mint to a food processor. Add eggs, and process until mint is finely chopped. Combine flour and salt on a work surface; make a well in the center. Add the egg mixture, oil, and water to the well. Using a fork, lightly beat wet ingredients. While beating, draw in the flour mixture, a little at a time, until fully incorporated. (Dough will be shaggy.)
  • Knead dough by hand or in a mixer fitted with a dough hook until very smooth and supple, 10 to 15 minutes by hand, 8 to 10 minutes with a mixer. Wrap in plastic, and let stand for 1 hour.
  • Meanwhile, make the filling: Beat ricotta, goat cheese, salt, and pepper with a mixer on medium speed until well combined and smooth, about 2 minutes.
  • Divide dough into 4 portions. Feed 1 piece of dough (keep remaining pieces covered with plastic) through a pasta machine's widest setting (#1) twice. Continue to feed through ever-finer settings, 2 passes on each setting, ending on setting #6. (The sheet will be very thin.) If dough is sticking, dust very lightly with flour. Cover dough sheet with plastic. Repeat with remaining dough.
  • Using a round cutter, cut pasta sheets into 3 1/2-inch circles. Spoon 1 generous tablespoon of the filling in the center of 1 round. Wet edges of pasta with a finger dipped in water. Top with another pasta round; press edges tightly to seal. Repeat with remaining dough and filling.
  • To serve: Bring a large saucepan of water to a boil. Add 1/2 of the ravioli, and cook until they float, 1 to 2 minutes. Meanwhile, melt 2 tablespoons butter in a medium skillet over medium heat. With a slotted spoon, transfer ravioli, along with 1 to 2 teaspoons cooking liquid, to the skillet. Cook, turning occasionally, until just glazed, about 2 minutes. Transfer to serving plates. Repeat with remaining ravioli and butter.
  • Garnish with lemon zest and mint, and serve immediately.

BEET RAVIOLI STUFFED WITH RICOTTA, GOAT CHEESE AND MINT



Beet Ravioli Stuffed With Ricotta, Goat Cheese and Mint image

Delicious, Delicious,Delicious!! An enjoyable pasta dish made for fresh beet pasta - Look for this recipe for beet pasta in the Fresh Carrot Dough Recipe, It had variations, and beet pasta dough is one of them -

Provided by Chef mariajane

Categories     < 30 Mins

Time 30m

Yield 4 serving(s)

Number Of Ingredients 11

3/4 cup ricotta cheese, drained 30 minutes
3/4 cup goat cheese, room temperature
2 tablespoons finely chopped fresh chives
2 tbps. finely chopped of fresh mint, plus small sprigs for garnish
coarse salt
fresh ground pepper
fresh beet pasta dough
semolina or fine cornmeal, for dusting
3 tablespoons coarse salt
extra virgin olive oil
6 tablespoons unsalted butter

Steps:

  • 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 inchs apart along center of one 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 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, sturring occasionaly 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 butter over ravioli,. Serve immediately. Garnish with mint.

Nutrition Facts : Calories 233.4, Fat 23.3, SaturatedFat 14.8, Cholesterol 69.3, Sodium 5273.5, Carbohydrate 1.5, Sugar 0.2, Protein 5.4

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