Thursday, March 3, 2011

Labbits Like: Beet Ravioli with Garlic Herb Butter Sauce

Pipkin and Theodore used the last of the beets from their winter produce CSA share from Deep Meadow Farm. There was a mix of red beets and golden beets, but as you can see from the photo, the red really took over! The labbits wanted to make a sun shaped pasta to honor Lord Frith and ask him to please please please hurry up spring! 

Making your own ravioli is a time intensive project even with pre-made wonton wrappers. Do as Pipkin has done and ask a friend to help. Besides, making ravioli is fun and the fun should be shared with good friends.  Click here to print out the recipe below.

Beet Ravioli with Garlic Herb Butter Sauce
(or Sunset Ravioli, as the labbits would say)

1 lb red and/or golden beets
1/2 cup ricotta cheese
2 Tbsp goat cheese
2 Tbsp dried breadcrumbs
S+P to taste

Wonton wrappers (or pasta dough if you are ambitious enough to make your own pasta. It holds its shape a lot better, but it takes a loooong time!)

6 Tbsp unsalted butter
1 clove garlic, finely chopped
Italian dried herbs to taste (oregano, basil, marjoram, thyme, rosemary)
Grated Parmesan cheese for garnish


Preheat oven to 400°F. Have a friend help if you can't reach the knobs.

Wrap beets individually in foil, place on a baking sheet and roast in the oven until tender, about 1 hour.

Open foil carefully to avoid steam burns and allow to cool. Peel the beets and grate with a food processor.

Add ricotta, goat cheese and breadcrumbs, and puree evenly. Season to taste with salt and pepper.

Prepare your workstation with a damp kitchen towel and a small bowl with water. If you are using frozen wonton sheets, be sure to thaw them in the refrigerator overnight, and keep them covered with a damp tea towel during preparation so they don't dry out.

Spoon 1 teaspoon beet and cheese filling in the center of a wonton wrapper. Dip fingertip into water and dampen edges. Fold sheet in half over the filling, pushing out as much air as possible and pressing edges firmly to seal. Use a cookie cutter to cut a shape into the ravioli, or a knife to trim the edges of the wrappers. Transfer to damp towel. Repeat with remaining filling.

Melt butter in large skillet over medium heat and stir in garlic and herbs; keep warm. Cook ravioli in small batches in a large pot of boiling salted water until cooked through, stirring often, about 2 minutes. Cooking in small batches prevents the ravioli from sticking to each other. Using a slotted spoon, transfer to skillet with melted butter; toss to coat. Transfer to plates and sprinkle with Parmesan.

Serves: four labbits


  1. Dear JESSICA,

    This looked great, so we tried it too. It was delicious! Thank you for the recipe!

    1. Oh goodie! I hope to see a picture of you on tumblr eating it!


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