There is a little restaurant in Brooklyn called Testo that I love to go to with friends. Every time we go, one of us orders the beet ravioli- it’s so delicious and has such a nice light earthy taste to it. I decided to make it at home with some golden beets that I had. I took a shortcut with the pasta and used wonton wrappers, but you can make your own dough if you have the extra time! For the sauce I just made a simple brown butter as I didn’t want the sauce to outshine the beet flavor. They came out great! I think Testo would have been proud.
1 package wonton wrappers
3 golden beets, peeled and quartered
4 garlic cloves
1/3 cup walnuts
1/2 cup ricotta cheese
Parmesan cheese, for serving
Fresh parsley (optional)
Salt and pepper, to taste
Preheat the oven to 350 degrees. Place the beets and garlic on a baking sheet, drizzle with olive oil, and roast for 25 minutes or until fork tender. Add the walnuts to the pan for the last 5 minutes.
Place the beets, garlic, walnuts, and ricotta in a food processor. Blend until smooth then salt and pepper, to taste. To make the raviolis, wet the perimeter of two pasta wrappers and add a spoonful of the beet mixture to the center. Place the second wrapper on top and press the edges together until sealed all the way around. Repeat until you have the desired amount of raviolis. I cut my wrappers into circles with my pasta trimmer, but you can leave them square or simply fold in half for a triangle shape!
Place the raviolis in a pot of boiling salted water. I always add a drizzle of olive oil to my water to help prevent the pasta from sticking together. Boil for about 4 minutes. In the meantime, heat 4 tablespoons of butter in a pan over medium high heat, cooking until the butter begins to turn golden brown and has a nutty fragrance. Plate the raviolis, and top with the browned butter, Parmesan cheese, and fresh parsley.