Roasted Beet Ravioli
From Rebecca Firkser, POPSUGAR Food
Ingredients
- 1 large beet or 3-4 small beets
1-2 teaspoons olive oil, plus more for garnish
1/2 teaspoon lemon zest
1 teaspoon black pepper
Pinch of salt
3/4 cup ricotta cheese
1/2 cup grated cheese (sharp cheddar, Gruyere, and firm goat gouda work well), plus more for garnish
1/2 cup water
1 package wonton wrappers
Chopped sage or mint (dried or fresh)
Chili flakes
Directions
- Preheat oven to 425ºF. Rinse, peel, and chop the beets. Place on a baking sheet, drizzle with olive oil, and bake for 15-20 minutes, until fork tender. Let cool.
- Place beets in a food processor and blend until smooth. Add zest, pepper, salt, and ricotta and blend to combine. Transfer mixture to a bowl and fold in the grated cheese and water.
- Place 10 wonton wrappers out on a work surface and scoop a scant teaspoon of filling into the center of each wrapper. Working one at a time, use your finger or a pastry brush to lightly paint the outer edge of each wrapper with water. Fold the wrapper in half to form a triangle. Press around the edge firmly to remove air. Repeat with remaining ravioli until you’ve used up all the filling. (Save the rest of the wrappers in the fridge for another time!)
- Bring a 6-quart pot of water to boil. Cook the ravioli in shifts (no more than eight at a time) for about 3 minutes. Remove from pot using a slotted spoon and place in a colander. Immediately drizzle with a bit of oil to prevent sticking.
- Serve warm with herbs, finishing oil, chili flakes, grated cheese, etc.
Information
- Category
- Pasta, Main Dishes
- Cuisine
- North American
- Yield
- About 40 ravioli
- Total Time
- 44 minutes, 59 seconds