Yield: Yields 40 to 50 ravioli
Servings: 4 as a main course; 6 to 8 as a first course
Pungent blue cheese and creamy mascarpone provide a counterpoint to the sweet roasted beets in these delicate ravioli. See the How to Make Ravioli article for step-by-step photos of how to make and roll the dough and fill the pasta.
Make Ahead Tips
The dough can be refrigerated, wrapped in plastic, for up to 2 days before rolling and shaping the ravioli.
The filling can be refrigerated, covered, for up to 2 days.
The uncooked ravioli can be frozen for up to a month: freeze them uncovered on their tray until rock hard, then transfer to zip-top bags and return to the freezer. There’s no need to thaw them before cooking.
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