Monday, December 13, 2010

Beet-Goat Cheese Ravioli

I realize as I post this that most of you probably aren't interested in beets or think it's way too big of a pain to make ravioli at home (or probably both).  But I'm posting it anyway because a) I like it and this is my blog and b) this post is really more about a quick, fun way to make ravioli that's easy.  I have one word for you: wonton wrappers.  Okay two words.  Maybe you've never noticed them before or maybe you saw them and thought to yourself what is that? or I'm not interested in making wontons.  But I beg you to reconsider.  These thin little squares (or rounds) of dough are the perfect substitute for making homemade pasta dough.  Some may say it's cheating, but they can take it to another blog.
raviolis boiling away
I do like beets, but I admit it, I made these more for the pretty color
BEET-GOAT CHEESE RAVIOLI
Yield: about 60

2 large beets (about 14 oz.)
1 cup crumbled fresh goat cheese
salt and freshly ground black pepper
3 tablespoons dried breadcrumbs
60 wonton wrappers (round or square)
5 tablespoons butter
1 tablespoon poppy seeds
freshly grated parmesan cheese


1.      Preheat oven to 400° F. Wrap beets individually in foil; place on baking sheet. Roast until tender when pierced with knife, about 1 hour. Open foil carefully (steam will escape) and cool.
2.      Peel beets and finely grate into a medium bowl. Add cheese and season to taste with salt and pepper. Stir in breadcrumbs.
3.      Sprinkle 2 smooth kitchen towels with flour. Place a few wrappers on work surface. Have a small bowl of water ready next to you. Spoon 1 teaspoon beet filling onto half of each wrapper (avoiding the edges). Dip fingertip into water and dampen the edges of the wrapper. Fold wrapper over the filling, pushing out as much air as possible and pressing edges firmly to seal. Transfer to prepared towels. Repeat with remaining wrappers & filling.
4.      Bring a large pot of salted water to a boil.
5.      Melt butter in large skillet over medium heat and stir in poppy seeds; keep warm.
6.      Working in batches, cook ravioli in the boiling water until cooked through, stirring often, about 2 minutes. Using slotted spoon, transfer to skillet with melted butter; toss to coat.
7.      Plate the ravioli; sprinkle with parmesan.

adapted from Bon Appétit

filling on wonton squares (I was hoping for rounds but they didn't
have any at the store today, so instead of half circles, I went with triangles)

before boiling (don't pile yours up this way, I did that for the photo)
the first batch after boiling (the poppy seed sauce hasn't been mixed in yet)
There are several brands of wontons available (in the refrigerated
section of most supermarkets), this is just one example.

So if you like ravioli, but don't like beets, go ahead and make some other type of filling (like cheese with garlic & herbs or your favorite meat or butternut squash with caramelized onions or lobster...you get the idea).  Add any sauce you like--be as simple or fancy as you want to be.  And maybe one day, when we're both comfortable making ravioli this way (and after I get that pasta machine I've had my eye on), we'll try making the dough from scratch.

3 comments:

Anonymous said...

You are certainly up early!
Becky

Susan said...

Hi Becky,

I do happen to get up early (not by choice, believe me), but the truth is (and I don't want to give away any trade secrets here), you can schedule these to automatically post for any date/time you want. Shh, don't tell anyone.

Best, Susan

erricoeg said...

These wonton wrappers are the bomb. I love them. I also like beets, and I'm a freak for goat cheese ANYTHING. I'm going to have to try these!

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