Beet Ravioli Stuffed With Ricotta, Goat Cheese, And Mint

Name: Beet Ravioli Stuffed With Ricotta, Goat Cheese, And Mint
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 8
Cuisine: Mediterranean, Italian, European
Ingredients: 2 Tbsps coarse salt; 8 servings Coarse salt and freshly ground pepper; 2 Tbsps finely chopped fresh chives; 2 Tbsps finely chopped fresh mint, plus small sprigs for garnish; 170 grams 3/4 cup fresh ricotta cheese (about , drained 30 minutes; 142 grams 3/4 cup fresh goat cheese (about , room temperature; 8 servings Extra-virgin olive oil, for drizzling; 1 recipe Fresh Beet Pasta Dough; 6 Tbsps unsalted butter

The recipe Beet Ravioli Stuffed With Ricotta, Goat Cheese, And Mint is ready in around 45 minutes and is definitely an awesome gluten free option for lovers of Mediterranean food. This side dish has 284 calories, 6g of protein, and 29g of fat per serving. This recipe serves 8. A mixture of coarse salt, goat cheese, chives, and a handful of other ingredients are all it takes to make this recipe so delicious.

Instructions

Bring a large pot of water to a rolling boil.

Ingredients you will need

Water

Equipment you will use

Pot

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.

Ingredients you will need

Ravioli