Mint Ravioli Stuffed with Goat Cheese
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Martha Stewart Living, May 2008
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Yield Makes about 30
Serves 6
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Ingredients
For Serving
- 2 ounces (4 tablespoons) unsalted butter
- Finely grated lemon zest, for garnish
- Fresh mint sprigs, for garnish
For the Filling
- 2 cups ricotta cheese, drained (16 ounces)
- 1 cup crumbled goat cheese (8 ounces)
- 1/4 teaspoon coarse salt
- Freshly ground pepper, to taste
For the Pasta
- 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
Directions
- 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.
Cook's Note
Petit Billy chevre, which has a rounded flavor, is ideal for the filling, but any mild goat cheese will work.
as spring arrives here in the northeast, I would suggest using mint that grows wild in your backyard or neighbor's garden. This has a fresh flavor as opposed to spearmint flavor
There are many varieties of mint. I strongly suggest you try a leaf or two of your markets offerings before making this dish so you can choose which flavor is best for you. If you're not a fan of mint, tarragon or even flat leaf parsley will work.