Beet ravioli stuffed with ricotta, goat cheese and mint (recipe)
| Beet ravioli stuffed with ricotta, goat cheese and mint (recipe) | |
|---|---|
| Name | Beet ravioli stuffed with ricotta, goat cheese and mint |
| Ingredients | Ricotta cheese • Fresh chives • Of fresh mint • Coarse salt • Fresh ground pepper • Pasta dough • Semolina • Cornmeal • Coarse salt • Extra virgin olive oil • Unsalted butter |
| Preptime (in hours) | 0.5 |
| Totaltime (in hours) | 0.5 |
| Keto friendliness | Keto friendly |
| Calories | 233.4 |
| Fat | 23.3 |
| Protein | 5.4 |
| Carbohydrate | 1.5 |
| Fiber | 0 |
| Net carbohydrates | 1.5 |
| Sugar | 0.2 |
| Saturated fat | 14.8 |
| Cholesterol (mg) | 69.3 |
| Sodium | 5273.5 |
| Servings | 4 |
| Reviewaggregate | |
Editor-In-Chief: Prab R Tumpati, MD
Obesity, Sleep & Internal medicine
Founder, WikiMD Wellnesspedia &
W8MD medical weight loss NYC and sleep center NYC
Beet ravioli stuffed with ricotta, goat cheese and mint (recipe) is a keto friendly food item with net carbohydrates of about 1-2 per serving.
Recipe instructions
- 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.
Food tags
NA
Beet ravioli stuffed with ricotta, goat cheese and mint (recipe) details
Time:
Prep Time in Hours and Mins:30M
"
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Contributors: Prab R. Tumpati, MD
