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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.

Source: Martha Stewart Living, May 2007
Servings

Ingredients

Directions

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30
  • barbaragrackc
    21 FEB, 2016
    We made this and the mint flecked ravioli from this site and served them with a lemon butter sauce, lots of toasted pine nuts, lemon zest and some finely shredded mint. The red and green pasta combination with the toppings as stated made a perfect starter for a dinner party. Delicious!
    Reply
  • WithTheGrains
    28 FEB, 2012
    I made a heart-shaped version of this for Valentine's Day and added a few more flavors here and there. I also made my dough whole wheat. Take a look! http://withthegrains.wordpress.com/2012/02/27/valentines-day-observed-heart-beet-ravioli/
    Reply
  • kdka30
    4 AUG, 2011
    Gorgeous!
    Reply
  • meg2ryan
    15 AUG, 2010
    noitstatesitserves4-serves4asamaincourse-andserves8asanappetier-hopethishelps-myspacebardoesn%27twork%40%21
    Reply
  • dmcdesign
    10 FEB, 2010
    I am going to try tinting wonton wrappers with canned beet juice to save time with the pasta making
    Reply
  • LeighFFoster
    8 JUL, 2008
    no that makes sense!
    Reply
  • cjgandy
    4 DEC, 2007
    This states to serve 4 as a main course and 8 as an appetizer. Is this an error? You all may be slipping! LOL SanMarcoSweets
    Reply

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