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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.

Victoria Kimpe
Added: Saturday, April 26, 2008


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

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

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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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