Taste Tested: Beet Ravioli with Yogurt & Chevre

January may seem grey and bleak, but thanks to the humble beet — our kitchens are full of colour! These ravioli are easy to make, even on a week night!

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 Beets can be intimidating, we get it. Cooking them can mean red fingers for weeks — but let’s be honest, you can’t *beet* there sweet, earthy flavour! See what we did there? 

Pro tip: boil or roast your beets with the skin on. When they’re fork tender, remove them from the pan or pot and let cool slightly. Instead of peeling with a peeler, grab a paper towel and rub the beet gently. The skin will come right off and that telltale red colour will stay on the paper towel, not your hands. Armed with this kitchen hack, there’s no reason not to give beets a chance to show off all their glory!

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Roasted Beet Ravioli with Chevre
Serves 4
If yogurt and sumac aren't your jam -- try tossing the pasta with brown butter and poppy seeds or heavy cream & chives.
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Prep Time
30 min
Cook Time
15 min
Total Time
45 min
Prep Time
30 min
Cook Time
15 min
Total Time
45 min
Ingredients
  1. 1 package wonton wrappers (or homemade pasta dough!)
  2. 1 large Ontario beet
  3. 1/4 cup Crosswinds Farm Chevre
  4. 1 Ontario egg, lightly beaten
  5. 1 Ontario scallion
  6. 1 tbsp toasted sesame seeds
  7. 1 tsp sumac
  8. salt & pepper to taste
Instructions
  1. Preheat oven to 425 degrees. Wrap beet tightly in aluminum foil (drizzle with oil first if desired) and roast for approximately 45 minutes. Allow to cool completely and then coarsely chop.
  2. Add beet, goat cheese, 2 tbsp parmesan, egg and a pinch of salt and pepper to a food processor and pulse until smooth. Transfer mixture to refrigerator to chill.
  3. Place rounded teaspoon of the chilled filling onto one wonton sheet. Run wet finger or brush along edge of wonton wrapper. Cover with the second sheet of wonton, pressing lightly on the filling to remove any air bubbles. Cut ravioli using a round cookie cutter and press around the edges using the tines of a fork to seal.
  4. Add raviolis to salted boiling water and boil for 2-3 minutes until pasta is cooked. The raviolis will begin to float to the surface when the pasta is done cooking. Remove with a slotted spoon and transfer to serving plates.
  5. To serve, spoon yogurt into bowls. Top with warm ravioli and sprinkle with toasted sesame seeds, chives, and sumac.
Culinary Tourism Alliance https://ontarioculinary.com/

Share your favourite recipe featuring beets for a chance to win. Prize: $100 Gift Card for Hawthorne Food & Drink and a one night stay at the Chelsea Hotel Toronto.


About Tasted Tested

From the farm to the table, it�s easy to be inspired by Ontario�s endless parade of edibles. With ?Taste Tested?, OCTA�s staff are sharing their freshest finds and dishing out their favourites of the season. Come discover what�s on our table � literally!

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