Best 8 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.

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.

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.

GOAT CHEESE RAVIOLI WITH CREAMY WALNUT SAUCE

Steps:

• In a bowl combine the goat cheese, walnuts, basil, oil, garlic and lemon peel, and mix well. Set aside.
• Put a pasta sheet on work surface with long side facing you and put a packed teaspoon of filling 2 inches apart lengthwise along half of the pasta sheet (you should have 10 to 12 mounds). Around each mound of filling brush dough very lightly with water. Fold dough lengthwise in half over mounds of filling, gently pressing around mounds to force out any air, and seal edges well. With a fluted pastry wheel trim edges and cut between mounds of filling to separate ravioli.
• Line a large tray with a dry kitchen towel and arrange ravioli in 1 layer. Make more ravioli with remaining 2 pieces of dough and remaining filling in same manner, transferring to kitchen-towel-lined tray and arranging in 1 layer. Ravioli may be made 8 hours ahead and chilled on towel-lined tray, covered loosely with plastic wrap.
• Melt 2 tablespoons of the butter in large, heavy skillet over medium-high heat. Add the walnuts and cook, stirring, until brown and fragrant, about 3 minutes. Remove nuts from the pan. Add the remaining 2 tablespoons butter, shallots and garlic, and saute for 1 minute. Add the wine and cream, and bring to a boil. Cook over medium-high until the liquid has thickened and reduced by nearly 50 percent in volume, about 4 minutes. Stir in the basil, salt and pepper. Remove from the heat and cover to keep warm.
• Bring a large pot of salted water to a boil. Cook the ravioli until they are tender and rise to the surface, carefully stirring to keep them from sticking together, 3 to 4 minutes. Drain in a colander. Transfer the cooked ravioli to the pan with the sauce, and gently toss to coat and heat through. Divide the ravioli among 6 serving plates or shallow bowls, and sprinkle each serving with grated cheese. Serve immediately.

BEET AND GOAT CHEESE RAVIOLI

Steps:

• Preheat the oven to 375 degrees F (190 degrees C). Individually wrap beets, onion, and head of garlic in aluminum foil. Place on a baking sheet.
• Bake in the preheated oven until beets are fork-tender, about 1 hour depending on size. Remove garlic once soft, after about 30 minutes. Allow beets, onion, and garlic to cool to room temperature.
• Meanwhile, prepare the dough. In a large bowl, mix together all purpose flour, whole wheat flour, and 1/2 teaspoon salt. Make a well in the center and add in eggs. Gradually add in the water, 1 tablespoon at a time, until dough comes together (more water may be needed depending on how dry your dough is).
• Turn dough out onto a work surface and knead until smooth and elastic, about 8 minutes. Divide dough into 4 portions, wrap in plastic, and refrigerate at least 1 hour.
• For the filling: Peel skin off beets, onion, and 3 cloves of the roasted garlic. Reserve the rest of the garlic for another use. Cut beets in half, and place them in a food processor. Add onion and garlic cloves; pulse until smooth, scraping down sides as necessary. Add in 1/4 teaspoon salt, 1/4 teaspoon pepper, 1 teaspoon fresh dill, and 4 ounces goat cheese; pulse several times until thoroughly combined.
• Remove 1 piece of chilled dough from the fridge. Shape into a rough rectangle about 3x4 inches. Set pasta maker to the widest setting, and run dough through 3 times. Reduce pasta width setting to the next narrowest setting, and run pasta through twice. Continue to run pasta through pasta maker, dropping the width each time, until about 1/16-inch-thick. Cover pasta sheet with a kitchen towel to prevent it from drying out. Repeat with additional pieces of pasta dough, as needed.
• Lay one sheet of pasta on your work surface. Scoop teaspoon-sized portions of beet filling onto the dough about 3 inches apart. Lightly brush water around the edges of the filling. Gently place another sheet of pasta over the filling and press pieces together around the filling, removing as much air as possible. Seal firmly.
• Using a 2 1/2-inch cutter, cut raviolis from the dough, ensuring the filling is as centered as possible. Gently press edges again to seal. Place finished ravioli on a lightly floured baking sheet. Continue making pasta and filling raviolis until all the beet filling is used. Reserve any extra dough for another use.
• When ready to serve, bring a large pot of salted water to a boil. Add a few ravioli at a time to the boiling water. Boil until they rise to the top, 3 to 5 minutes. Remove from water with a slotted spoon and set aside.
• Melt 2 tablespoons of unsalted butter in a second saucepan over medium heat. Add a few ravioli at a time to the pan and cook for 2 minutes. Flip over and cook an additional 2 minutes.

SPINACH, GOAT CHEESE AND HERB RAVIOLI

Steps:

• Bring a large pot of water to a boil. Liberally season with salt.
• While the water comes to a boil, heat a 10-inch nonstick skillet over medium heat until hot. Drizzle in the olive oil and garlic and cook, stirring, until fragrant, about 30 seconds. Add the spinach in batches, stirring to wilt, before adding more. Once all of the spinach is added, season with salt and pepper and cook until wilted and you no longer see any liquid in the skillet, 5 to 7 minutes.
• Remove from the heat and add the goat cheese, Parmesan, chopped basil and parsley. Stir together until thick and creamy. Scoop the filling into a medium bowl.
• Fill a small bowl with water. Place 1 gyoza wrapper on a clean work surface and add 1 tablespoon of the spinach filling to the center. Dab a finger in the bowl of water and run it around the edge of the wrapper. Top with another wrapper and press around the edges to seal the ravioli, pushing out any air bubbles. Repeat with the remaining wrappers and filling to make a total of 10 ravioli.
• Heat a large nonstick skillet over medium-low heat. Add the butter and cook until you see little brown bits on the bottom and it smells nutty, 3 to 4 minutes. Keep warm over low heat.
• While the butter browns, add 5 ravioli at a time to the pot and boil for 2 minutes. Using a slotted spoon, carefully transfer the cooked ravioli to the brown butter. Spoon the brown butter over the ravioli. Repeat with the remaining 5 ravioli.
• For each serving, spoon some of the ravioli into a shallow dish and drizzle with the brown butter. Finish with a sprinkling of Parmesan, chopped parsley and a few basil leaves.

GOAT CHEESE FILLING FOR RAVIOLI

Steps:

• Put the goat cheese, ricotta, salt, pepper, cream, chives and egg yolk in a mixing bowl. Blend well.
• When ready to use the filling, scoop out about one and one-half teaspoons of the mixture, and roll into a ball. There should be about 32 balls in all. Fill the rolled-out pasta dough. When the ravioli are cooked, serve with tomato sauce. Serve four or more portions as an appetizer. Serve eight to 10 portions as a main course.

EASY PEA RAVIOLI WITH MINT

Steps:

• Heat oil in a medium skillet over medium heat. Add shallot; cook, stirring occasionally, until translucent, 3 to 4 minutes. Add garlic; cook until soft, 2 to 3 minutes. Add peas, wine, 1 cup water, and 1 1/2 teaspoons salt; season with pepper. Simmer until liquid has almost evaporated and peas are tender, 12 to 15 minutes. Let cool slightly.
• Puree pea mixture in a food processor. Brush edges of 10 wrappers with egg. Place 1 tablespoon puree in centers. Top with a dry wrapper; seal edges. Trim using a 3-inch round cutter. Repeat with remaining wrappers and puree.
• Working in batches, cook ravioli in salted simmering water until they are soft and rise to the surface, about 2 minutes. Meanwhile, melt butter in a medium skillet over medium heat; add ravioli to skillet, and cook until butter is frothy and ravioli is coated, 2 to 3 minutes. Sprinkle with mint. Serve immediately (as a first course).