Mint Ravioli Stuffed With Goat Cheese Recipes

BEET RAVIOLI STUFFED WITH RICOTTA, GOAT CHEESE, AND MINT

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

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.

PEA AND GOAT CHEESE STUFFED RAVIOLI

Steps:

• For the dough: Mound the flour on a clean, dry work surface and make a big hole in the center of the pile. Crack the eggs into the hole along with the extra yolks, olive oil, water and some salt. Using a fork, beat the eggs. Incorporate the flour, a little at a time, into the egg mixture, being careful not to break the well (or the egg mixture will run everywhere). When enough flour is incorporated that you can handle the dough, use your hands to combine everything really well. (If the mixture is tight and dry, wet your hands a bit.) When the mixture is homogeneous, start kneading. Knead until the dough is smooth and supple, anywhere from 8 to15 minutes. Wrap the dough in plastic wrap and let it rest at room temperature for at least an hour.
• For the ravioli: In a food processor, pulse the peas to make a coarse paste. Mix the pea paste, goat cheese, Parmigiano-Reggiano and eggs in a large bowl. Sprinkle with salt. Set aside.
• With a rolling pin, roll out the dough into sheets about 1/4-inch thick and 12 inches long, using extra flour as needed to prevent sticking,. (Reserve the excess dough for another use.) Brush the bottom half of the pasta sheets lightly with water.
• Fill a disposable pastry bag (or a resealable bag with one corner snipped) with the pea mixture. Pipe 1-inch balls of filling onto the pasta about 1 1/2-inches apart on the bottom half of the pasta sheets. Fold the top half of the pasta sheets over the filling so the top edges meet the bottom edges. Use your index fingers to press around the filling and seal the edges shut. Use a fluted ring cutter or fluted pasta roller to cut out the ravioli. Place the ravioli on a semolina-dusted baking sheet.
• Bring a large pot of well-salted water to a boil. Heat the chicken stock and butter in a large saucepan over medium heat; season with salt.
• Add the ravioli to the boiling water and cook until they float to the top, 4 to 5 minutes. Transfer the ravioli to the sauce and cook, shaking the pan frequently, until the sauce begins to thicken and cling to the pasta, a few minutes. (If the sauce seems too thick, add a bit more stock.) Place five ravioli on each serving plate, spoon a little extra sauce on top and garnish with pea tendrils, sugar snap peas and mint. Sprinkle with Parmigiano-Reggiano.

BEET RAVIOLI STUFFED WITH RICOTTA, GOAT CHEESE AND MINT

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.