Beet Ravioli Recipe
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 This recipe for Beet Ravioli, by Victoria Kimpe, is from Recipies To Remember,
one of the cookbooks created at FamilyCookbookProject.com. We help
families or individuals create heirloom cookbook treasures.
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Contributor: |
Contributor: Victoria Kimpe
Added: Saturday, April 26, 2008
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Category: |
Category: |
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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
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Directions: |
Directions:Preheat oven to 400º
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 |
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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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