Makes 8 first-course servings
2 large red or golden beets (about 2 cups)
1/2 cup fresh whole-milk ricotta cheese
2 tablespoons dried breadcrumbs
2 packages wonton wrappers
1/2 cup (1 stick) butter
Freshly grated Parmesan cheese
- Preheat oven to 400°F.
- Wrap beets individually in foil; place on a baking sheet. Roast until tender when pierced with a knife, about 1 hour. Open foil carefully (steam will escape). Cool. Peel beets; finely grate into a medium bowl. Add ricotta cheese, and season to taste with salt and pepper. Stir in breadcrumbs.
- Using a 3-inch biscuit cutter, cut wonton wrappers into rounds and set aside. (Save the wonton “scraps” to use as a topping for a baked apple dish – see this recipe).
- Place a small bowl of water next to the work surface. Spoon 1 teaspoon beet filling onto half of each round. Dip your fingertip into the water and dampen the outer edge of the first round. Fold the dough over the filling, pushing out as much air as possible and pressing the edges firmly to seal. Press the the sealed edge with the tines of a fork for a decorative fluting. Repeat for the remaining wonton rounds. Transfer to a baking sheet dusted in flour or cornstarch. Place in freezer until frozen solid, about 6 hours, before transferring ravioli to resealable plastic bags.
- Melt butter in a large skillet over medium heat until it turns a nutty brown. Keep warm. Working in batches, cook ravioli in a large pot of boiling salted water until cooked through, stirring often, about 2 minutes. Using a slotted spoon or spider, transfer to skillet with melted butter; toss to coat. Divide ravioli among 8 plates; sprinkle with Parmesan.