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Beet Ravioli Recipe

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This recipe for Beet Ravioli, by , is from Recipies To Remember, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Victoria Kimpe
Added: Saturday, April 26, 2008

Category:
Category:

Ingredients:  
Ingredients:  
2-3 medium beets (1/2 lb)
1 - 2 T extra virgin olive oil
3 T unsalted butter
2 shallots minced small
1/4 C panko flakes (bread crumbs fine)
1/4 C crumbled goat cheese or gorgonzola
2 pkg 3" wonton wrappers
2 egg whites, whisked with 1T water

Directions:
Directions:
Preheat oven to 400
cut root and stem ends off the beets
place on parchment lined baking sheet
brush beets generously with olive oil
roast till fork tender, 1-2 hours size dependent
remove from heat and let cool to touch.
Peel beets and grate them
put grated beets in a clean towel or cheesecloth and squeeze to remove excess moisture
set aside 2/3rds of the grated beets
put 1/3rd of the grated beets in food processor
heat small saute or fry pan over med flame till hot
add butter and swirl to melt
add shallots & panko
saute till bread crumbs are golden, 3-4 minutes
add mixture to food processor
process till mixture is combined
add pureed beets to reserved grated beets
stir in cheese

fill each wonton wrapper with 1/2 t of filling
wet edges of wonton with egg wash
place a second wonton atop first
gently press out air before sealing tightly
place on parchment lined sheet pan
cook using pasta method till al dente, 3-4 min
drain and gently place on serving dish(es)
top with corn relish

Number Of Servings:
Number Of Servings:
4-6
Personal Notes:
Personal Notes:
I got this recipe from the flavour cooking school in Chicago. It is amazingly good. The corn relish recipe is in this book also.

 

 

 

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