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.
Did you know? - WikiMD has over 50,000 keto friendly recipes with a color coded ketometer rating scale!
- 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
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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
