Beets are probably my most recent food love. I had never had a beet until I was in Spain when my host family used to put them on salads all the time, and I fell in love pretty quickly. I loved the smooth texture, the earthy taste, and the bright color. Guys, I fell in love with CANNED BEETS. What!?? So imagine my surprise when I tried Trader Joe’s Roasted Beet Salad, and then I attempted to replicate. Love times 10. I have been eating beets on a regular basis since. Beets and goat cheese is probably my favorite combo ever, so of COURSE I had to try to make a roasted beet and goat cheese ravioli.
But alas, I am lazy. I don’t do the whole homemade pasta thing. And that’s where the wonton wrappers come into play. They are a godsend.
I followed Iowa Girl Eats directions for her homemade wonton ravioli, but instead stuffed them with this delicious beet filling. So easy.
Roasted Beet and Goat Cheese Wonton Ravioli
1 package wonton wrappers
3 oz goat cheese
1-2 tsp balsamic vinegar
2 tsp minced garlic, separated
In a food processor (or a blender if you are lame like me and do not have a food processor), mix the beets, goat cheese, and balsamic vinegar. Taste it as you slowly add the balsamic so it doesn’t overpower. I also added a squirt of lemon juice and a little bit of olive oil to make it a little easier to mix up. LOOK AT THOSE BRIGHT COLORS!!!!
Saute the ravioli in olive oil over medium heat for about 3-5 minutes until they’ve started to brown. Add a 1/4 C or so of water and cover them. Let them boil for a few minutes, and then remove the cover to allow the water to evaporate. I served them with (probably a little too much) olive oil, garlic, a squirt of lemon juice, and rosemary. So yummy!! If you have any goat cheese leftover, I bet that would be delicious sprinkled on top, too.