- 1 pound beets
- 4 tablespoons extra-virgin olive oil
- Salt and freshly ground black pepper, to taste
- 6 ounces goat cheese, at room temperature
- 1 package wonton wrappers
- 1/4 cup poppy seeds
- 1 cup unsalted butter
- Parmesan cheese, shavings for garnish
- 1 egg, beaten
Preheat the oven to 400 degrees F.
Drizzle the beets with 2 tablespoons of the olive oil and season with salt and pepper. Wrap the beets in aluminum foil and roast for 45 minutes, or until tender. Remove the beets from the oven and when cool enough to handle peel and mash the beets with a potato masher.
In a large bowl, combine the beets with the remaining 2 tablespoons of olive oil, salt and pepper to taste and the goat cheese.
On a clean work surface, prepare the ravioli by scooping 1 tablespoon of the beet filling on the center of half of the wontons (about 24). Brush the edges of the wonton wrapper with the beaten egg and place the remaining half of the wontons on top. Press the edges with the tines of a fork to seal. Transfer the ravioli to a parchment lined baking sheet and cover with a towel until ready to use.
Bring 6 quarts of water to a boil and add enough salt to make the water taste like the sea. Cook the ravioli, in batches, in the boiling water for 2 to 3 minutes or until the wonton is tender.
In a large saute pan, over medium-high heat, melt the butter. Once the butter begins to bubble add the poppy seeds. Cook the butter and poppy seeds for 2 to 3 minutes or until the butter begins to brown. Add the ravioli to the pan, in batches, and toss to coat in the brown butter.
Transfer the ravioli to a serving platter and drizzle with any remaining butter.