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1
MAKE THE FILLING:.
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2
stir together cheeses and herbs; season with salt and pepper.
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3
MAKE THE RAVIOLI:.
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4
Dust a baking sheet with semolina or cornmeal.
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5
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.
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6
Space Tablespoons of filling 3 1/2 inchs apart along center of one strip.
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7
Top with remaining strip, and gently press around filling to seal, working from center out.
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8
Using a fluted pastry cutter, cut into 3-inch squares.
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9
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.
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10
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.
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11
Bring a large pot of water to a rolling boil.
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12
Add salt and half of the ravioli.
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13
Cook, sturring occasionaly to separate, until edges are just tender, about 4 minutes.
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using a slotted spoon, transfer to a colander to drain, Drizzle with oil, and toss gently to coat.
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15
Transfer to a bowl, and loosely cover to keep warm, Repeat with remaining ravioli.
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16
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.
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17
Divide ravioli among plates, if first batch has cooled, return them to hot water for 15 seconds, then drain, spoon butter over ravioli,.
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18
Serve immediately.
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19
Garnish with mint.
