Beet and Goat Cheese Ravioli Recipe
User Reviews
5
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Prep Time
1 hr 15 mins
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Cook Time
5 mins
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Total Time
1 hr 15 mins
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Servings
2 servings
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Calories
865 kcal
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Course
Dinner
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Cuisine
North American
Beet and Goat Cheese Ravioli Recipe
Description
The recipe begins by roasting a whole beet wrapped in foil at 425°F for an hour until tender, then peeling and chopping it. The beet is combined in a food processor with goat cheese, grated Parmesan, and fresh thyme to form a smooth, savory filling. Seasoning with sea salt and black pepper balances the flavors.
The ravioli are made by filling wonton wrappers with the beet and cheese mixture, then sealed. To complement the ravioli, butter is browned with fresh sage leaves until crisp, which is then spooned over the cooked ravioli. Toasted walnuts add a nutty crunch, enriching the dish's texture contrast.
The method highlights roasting the beet to concentrate sweetness and using fresh herbs and nuts to enhance complexity. The browned butter sauce ties the components together, offering richness and a savory finish suitable for a special meal.
Ingredients
- 1 medium beet about 10 ounces
- ¼ cup goat cheese
- ¼ cup Parmesan Cheese grated
- 1 teaspoon thyme fresh leaves
- salt sea salt
- black pepper sea salt
- 2 tablespoons butter divided, salted
- sage fresh leaves, small handful
- ¼ cup walnuts
- ¾ lb wonton wrappers
Instructions
- Turn your oven to 425 degrees Fahrenheit. Wrap the beet in aluminum foil and pop it in the oven. (You don't have to wait for the oven to preheat.) Let the beet roast for 1 hour then remove it from the oven, unwrap the foil, and let it cool slightly.
- When the beet is cool enough to handle, cut off the ends and peel the skin. Cut it into chunks and put it into your food processor. Add the goat cheese, parmesan, and thyme leaves and process on high until smooth, about 2-3 minutes. Season to taste with sea salt and black pepper.
- While the beet is roasting, prepare the rest of the meal. Place 1 tablespoon of the butter in a small frying pan over medium-high heat. Let it boil for 2 minutes, then add the sage. The sage will be crisp, and the butter will be brown after about another 2 minutes. Keep your eye on it as you don't want the butter to burn.
- Add the remaining tablespoon of butter to another small frying pan over medium-high heat. Add the walnuts and let them toast for 4-5 minutes, or until they are fragrant and just start to brown.
- Cut the wonton wrappers into heart shapes by using a heart-shaped cookie cutter. Stack them and cut them 4 at a time.
Assemble and cook the wonton ravioli
- Put a large pot of salted water on to boil. Line 2 baking sheets with parchment paper. Lay out half of the wonton wrappers on the sheets. Place a heaping teaspoon of the beet and goat cheese puree in the center of each wonton wrapper. Working with 3-4 at a time, wet the wrappers around the edges with a little water using a pastry brush or your finger. Lay another wonton wrapper over the top and press the edges firmly together.
- When the water comes to a boil, add the wonton ravioli all at once. Stir the pot after you add them and then let them cook for 2 minutes. Set a timer! You don't want to overcook these. Drain the ravioli through a colander then return them to the pot. Drizzle some olive oil in the pot (like you do with regular pasta) and toss gently to coat.
- Divide the wonton ravioli between two plates and top with the brown butter, crispy sage, and walnuts.
Nutrition Information
Show DetailsNutrition Facts
Serving: 2servings
Amount Per Serving
Calories 865 kcal
% Daily Value*
| Serving | 1 serving = ½ of the recipe | |
| Calories | 865kcal | 43% |
| Carbohydrates | 110g | 37% |
| Protein | 31g | 62% |
| Fat | 33g | 51% |
| Saturated Fat | 15g | 75% |
| Polyunsaturated Fat | 9g | 53% |
| Monounsaturated Fat | 7g | 35% |
| Trans Fat | 1g | 50% |
| Cholesterol | 69mg | 23% |
| Sodium | 1455mg | 61% |
| Potassium | 534mg | 11% |
| Fiber | 7g | 28% |
| Sugar | 7g | 14% |
| Vitamin A | 853IU | 17% |
| Vitamin C | 6mg | 7% |
| Calcium | 327mg | 33% |
| Iron | 8mg | 44% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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