If I knew it was so easy to make ravioli with won ton wrappers, I would have done this ages ago. Easy, heart shaped, goat cheese and beet ravioli are just the kind of fun Valentine’s Day food I like to make. Eating just a few can feel so rich and decadent, I might forgo that box of candy especially when drizzled with a bit of truffle honey.
This month’s theme for the Creative Cooking Crew is dumplings. I could think past Chinese dumplings, which I love, but I have little experience with Asian cooking and I’m keeping a tight pantry lately, in trying to simplify my life. I didn’t want to have a long list of ingredients I might only use once. but what was to stop me from making my own version of pot stickers skipping right past Asian flavors and grabbing onto something I’m very familiar with. Beets and goat cheese. To remain true to myself, I created something easy and approachable with a minimum of ingredients, yet fun, delicious and innovative.
The red beet and goat cheese mixture is beautiful and when stuffed inside a wonton wrapper, the bright pink color shows through. I pan fried the ravioli with diced red beets to turn the dough a beautiful beet red color. I glistened the ravioli with a bit of truffle honey, but you could also rest them in some butter and shallots or use plain honey.
I made a few round shaped pot sticker-type dumplings, by pan frying, steaming.
I knew in my heart I wanted a red beet goat cheese filling. I combined goat cheese with cream cheese and pureed a fresh raw red beet. I did this with a Vitamix that will crush the raw beets as I did with red beet pesto. However, you can roast or boil the beet, if you are using a food processor. I added a touch of sweetness by way of a peach habanero jelly. I liked the heat and sweet, but you could opt for something else like honey or a different jam or go savory with salt and pepper.
Whichever way you choose to use won ton wrappers, know that they are versatile and make a very good ravioli in a pinch. It’s easy to cut them into the heart shapes (for Valentine’s fun), or pinch them into a round dumpling. The beet and goat cheese filling is tasty, colorful and a nice surprise.
- 2 red beets
- 8 ounces cream cheese
- 8 ounces goat cheese
- 1 tablespoon flavored jelly or honey (I used peach habanero)
- 16 wonton wrappers
- 1- 3 tablespoons extra virgin olive oil or butter
- Peel beets. Roast one beet to be used for mixture.
- Dice one beet to be used to stir fry with ravioli. (Optional)
- Mix together cream cheese, goat cheese with jelly or honey.
- Roast red beets for 40 minutes at 375 until softened. Dice red beets. Place ½ cup or more of diced cooked red beets into food processor with cheese mixture, and mix until completely iincorporated.
- Wet the edges of two wrappers Put a teaspoon full of beet, goat cheese mixture on one. Top with wrapper. Cut out heart shape. Cover with damp cloth, as you continue to make ravioli. You can freeze them at this point.
- To cook, submerge in boiling water until they float to the top about 5 minutes.
- From this point, you can make eat cooked ravioli with butter. To get that red look, pan fry with remaining diced red beets with a tablespoon of butter. Once ravioli is cooked, toss in the pan with beets and cook a few more minutes tossing the beets over and under the ravioli. They will assume that deep beautiful color.
- Serve with the beets as a garnish.
- Place cheese mixture in center of won ton wrapper. Wet both sides of both wontons. Top with wonton, and pleat edges. Cover with damp cloth as you are making.
- Place very small amount of oil into a frying plan. Pan fry for 4 minutes without turning on medium heat. Add in hot broth or a little boiling water. Cover and steam to complete cooking for a few more minutes.