Beet and Goat Cheese Ravioli

plate July 12, 2013
Featured Ingredient:

Goat Cheese

Catapano Dairy

serves: 4 people
prep: 20 minutes
cook: 1 hour 15 minutes

  • for the ravioli
  • 1 package wonton wrappers
  • 4 oz goat cheese
  • 1 teaspoon chopped rosemary
  • 2 teaspoons honey
  • salt and pepper to taste
  • for the beet sauce
  • 2 medium beets roasted, peeled
  • 1 tablespoon heavy cream
  • 2 tablespoons chicken stock
  • 2 teaspoons balsamic vinegar
  • salt and pepper to taste
  • for the salad
  • 2 cups spinach
  • 1/2 cup walnuts
  • 2 teaspoons honey
  • 2 teaspoons olive oil
  • 1 teaspoon balsamic
  • salt and pepper to taste
—more about—


Using wonton wrappers to make ravioli is my new favorite thing. It is ridiculously easy and they come out great. They can also be a creative way to use up left overs. I find that rarely does my family want to eat the same meal two days in a row. It also isn’t always as good the next day (though sometimes it’s better). I hate to wasting food I’ve taken time to prepare. My new solution is to chop it up, mix in a little cheese, throw it in a wonton wrapper, and voila a new dinner. Great for leftover chicken or sausage and whatever veggie side you have lurking in the fridge. Serve with tomato sauce or butter or olive oil and garlic. The possibilities are endless. Of course, this recipe isn’t made of leftovers and you aren’t likely to have any left over either.

Its ridiculously easy and they come out great. They can also be a creative way to use up left overs.

For the Ravioli: Let the goat cheese soften at room temperature. If you’re short on time,  pop it in the microwave for a few seconds, just so that you can mix it easily. Add the honey, heavy, cream, rosemary and a bit of salt and pepper. Put a spoonful in the center of each wonton wrapper, cover with another and seal with your finger and a bit of water. To cook, boil in salted water for 3-4 minutes.

For the beet sauce: Sprinkle the beets with salt. pepper, and olive oil. Wrap in foil and roast in 400 oven for about hour (or until they are done). Once they are cool enough to touch, peel off the skin and place them in a blender with the chicken stock, heavy cream and balsamic.  Add more chicken stock if needed. Puree. Adjust seasoning and keep warm.

For the Salad: Toss walnuts with honey and roast at 350 degrees until golden brown.  Let cool to room temp.  Chiffinade (thinly slice) the spinach and add to a bowl with the walnuts, oil, vinegar, and salt and pepper.

To serve, spoon warm sauce over plates, top with ravioli and spinach salad.

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