Beet Ravioli Stuffed with Ricotta, Goat Cheese, and Mint
Beet ravioli is filled with a savory cheese mixture. You'll need only half a batch of beet pasta for these ravioli.
- 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
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.
SourceMartha Stewart Living, May 2007