This beet ravioli in wonton wrappers demonstrates my truce with beets. I know I’m not the only one who was forced to eat beets as a kid and found the absolutely revolting. It wasn’t until Clay and I joined a CSA when we lived in Southern Oregon that I even realized that beets come in more varieties than the boiled-to-death red kind. I also discovered through that experience that beets can be very versatile – they can be used in chocolate dishes (which masks the intense mineral flavor pretty well); they can be sliced thinly and eaten raw; and then can be baked into beet chips. They can also be part of many pasta dishes – from gnocchi to orecchiette to ravioli.
I used salt roasted beets with rosemary from Alexandra Cooks as the base for this recipe. The rosemary gives this a heavy hit of flavor. The recipe itself is fairly quick to put together, not counting the time it takes to roast the beets. I strongly advise cooking just a few of the ravioli at a time, as they can be a bit fragile and you don’t want to lose all of the beet filling. While the beet ravioli in wonton wrappers can be sauced with pesto or another pasta sauce, I’m fond of serving them with a drizzle of olive oil, a handful of walnuts, and some freshly grated parmesan.
Beet Ravioli in Wonton Wrappers
Serves 4
2 large beets, roasted or boiled (link to how to salt roast beets here)
1 cup grated parmesan cheese
18 wonton wrappers
With a potato masher or fork, mash the beets until they become a smooth mix. Add the grated parmesan cheese and mix well.
Place 9 wonton wrappers on a flat surface. Place 1 tablespoon of the beet filling in the center of a wonton. Repeat with the remaining beet filling and wontons.
Place a small bowl of water next to your work area. Have 9 more wonton wrappers nearby. Using your finger, moisten a ¼ inch around the edge of a wonton. Take a second wonton wrapper and place it over the wonton/beet filling. Press around the edges to ensure a good seal. Continue with the remaining wontons/beet filling.
When you are done, you can either freeze the ravioli or cook immediately. Bring a saucepan of water to a boil. Drop each ravioli into the water gently – cook no more than four at a time to avoid them sticking together or leaking. Cook for 2 minutes. Remove from the boiling water.
These can be served with pesto or with other pasta sauces. I’m a fan of drizzling with a little olive oil, tossing on a few walnuts and grating a little bit of parmesan over the top.
