Name: Red Beet and Goat Cheese Ravioli Recipe
Prep time: 45 min
Cook time: 90 min
Total time: 135 min
Yield: 6 (3/4 cup ravioli each)
Ingredients: 2 medium beets , plus the stems and greens; 4 ounces goat cheese; 2 tablespoons almond flour; 40 small wonton wrappers (from a 12-ounce package); 1 tablespoon olive oil; 1 medium clove garlic, pressed; 2 tablespoons finely grated Parmesan cheese

(11 ratings)

Total Time: 135 min

Prep Time: 45 min

Cook Time: 90 min

Servings: 6 (3/4 cup ravioli each)

Nutrition Highlights (per serving)

265 calories

9g fat

33g carbs

14g protein

Show Nutrition Label

Nutrition Facts
Servings: 6 (3/4 cup ravioli each)
Amount per serving
Calories	265
% Daily Value*
Total Fat 9g	12%
Saturated Fat 5g	25%
Cholesterol 19mg	6%
Sodium 654mg	28%
Total Carbohydrate 33g	12%
Dietary Fiber 4g	14%
Total Sugars 3g
Includes 0g Added Sugars	0%
Protein 14g
Vitamin D 0mcg	0%
Calcium 232mg	18%
Iron 2mg	11%
Potassium 747mg	16%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calorie a day is used for general nutrition advice.

This vibrantly pink ravioli is a real 'dish to impress,' and using pre-made wonton wrappers makes the recipe a cinch.

The ravioli filling is made from vitamin C-rich roasted beets, pungent goat cheese, and almond flour, which helps lighten the filling and add protein. The bright red color of red beets comes from a type of cancer-fighting antioxidant called an anthocyanin. Bonus: That gorgeous red color also makes beets a natural food coloring (much healthier than artificial food coloring) or even a cosmetic (you can rub fingers on the cut end of a beet and use it as a natural blush!).

Ingredients

2 medium beets, plus the stems and greens
4 ounces goat cheese
2 tablespoons almond flour
40 small wonton wrappers (from a 12-ounce package)
1 tablespoon olive oil
1 medium clove garlic, pressed
2 tablespoons finely grated Parmesan cheese

Preparation

Preheat oven to 400F.
Separate the beets from their stems and set the steams aside. Cut the tips off the beets and wrap individually in foil and place on baking sheet. Roast until tender when pierced with the knife, about 1 hour. Open foil carefully (steam will escape). Turn off the oven and let the beets cool.
Once cool enough to handle, peel the beets. Using the fine holes of a box grater, finely grate the beets into a medium bowl.
Add goat cheese and season to taste with salt and pepper. Stir in the almond flour.
To make the ravioli: Set out a small bowl of water. Place 1 teaspoon of beet filling into the center of a wonton wrapper. Dip a brush or (use your finger) into the water and brush the edges of the wonton wrapper with water and fold the dough over the filling to form a triangle or semi-circle depending on the shape of your wrapper. Push out as much air as possible and press the edges to seal. Repeat with remaining wrappers.
To make the sauce and cook the ravioli: Finely chop the beet stems and tear the beet greens into bite-size pieces. Set aside. Bring a medium pot of water to a boil. Add a third of the ravioli to the water and boil for 2 minutes, stirring often.
Meanwhile, heat olive oil in a skillet over medium-high heat. Add the garlic and cook for about 30 seconds. Add the cooked ravioli to the skillet and saute for another minute.
Place onto a plate and serve with Parmesan cheese.

Ingredient Variations and Substitutions

Interested in adding more green to that beet red ravioli sauce? Saute a few handfuls of spinach with the olive oil and garlic for a Vitamin A powerhouse. And to add a burst of omega-3 fatty acids and protein, sprinkle the finished pasta with finely chopped walnuts.

If you are not a big goat cheese fan, try ricotta cheese instead, which has fewer calories while still providing calcium.

Cooking and Serving Tips

When choosing beets, try to find ones with the greens still attached, which means the beets are fresh picked. You can roast the beets a day ahead to make the ravioli prep faster.

If you want to savor your ravioli for weeks to come, freeze the uncooked ravioli on a parchment lined plate or sheet tray. Once completely frozen, you can transfer to a zipped bag or sealed container and keep frozen for up to 3 months. Frozen ravioli can be boiled directly from the freezer, but they may just take 3 minutes instead of 2 minutes to cook.

Have leftover cooked ravioli? Try eating them cold for a fresh, spring roll-like taste!

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