Beet Ravioli Stuffed with Ricotta, Goat Cheese, and Mint

• Vegetarian

• Produce

  • 2 tbsp Chives, Fresh
  • 2 tbsp Mint, fresh

• Baking & Spices

  • 1/2 Recipe fresh beet pasta dough
  • 2 tbsp Salt, Coarse
  • 1 Salt and freshly ground pepper, Coarse
  • 1 Semolina flour or fine cornmeal

• Oils & Vinegars

  • 1 Olive oil, Extra Virgin

• Dairy

  • 3 4 cup fresh goat cheese (about 5 ounces, fresh
  • 3 4 cup fresh ricotta cheese (about 6 ounces, fresh
  • 6 tbsp Butter, unsalted

Found on marthastewart.com