Thursday, December 18, 2008

Beet Ravioli Step TWO

Beet Ravioli Step Two

Once beets have cooled, chop them into tiny pieces, and set aside.

Next: wash and finely chop the beet greens.
Chop the onion.
Smoosh the garlic.

Add onion to 2tbs. of good olive oil, and saute until just transparent.
Add chopped beet greens and saute until they wilt. The whole affair will shrink down to about
a cup of this mix.
Lastly, add the garlic. You could add it sooner, but me, I like more of a happy garlic moment in my cooking, and if you add it too soon, it takes the edge off too much for this cook.
Let this mix COOL down.

Get a clean small pan, and toss your almonds in. Toast them until they are brown. When they cool, whirl them in a blender---I'm fortunate to have a shmancy-Blendtec blender which makes the process a snap.
Set these aside.

Combine the goat cheese, ricotta, and gorgonzola in a separate bowl.
Stir to mix completely.
When this is done, incorporate the beets, and the beet green saute.
Stir again.
You can add more cheese at this juncture, or not. I did.
It's a pretty, pink bunch of goop at this point!

Beet Ravioli

Beet Ravioli

So I started trying to make odd recipes with the insane numbers of beets coming from the garden right now, and came up with this variation on ravioli. It's a tad labor intensive, but the yield is enormous and it was massively tasty.

5 large beets
Beet greens from the beets.
Six *yes, six* cloves of garlic, crushed/diced/smooshed.
One onion, diced.
1/2 cup olive oil.
One package round won-ton wrappers...I'm lazy..what are you gonna do?
One egg.
2 cups of non fat ricotta, whose non-fatness will get balanced by
1/2 cup of crumbled gorgonzola and
1/3 cup of chevre.
Sea salt
1/2 stick of butter
1 cup almonds
2 tbsp. pine nuts, or other nut like walnut. I just had these on hand.
diced fresh basil or other herb...rosemary is also pretty lush.

How you will be doing this:
Place beets into a roasting pan.
Drizzle with four tablespoons of olive oil.
Sprinke with sea salt and black pepper.
Roast for an hour, or until a knife goes in easily.
Peel them under running water---skin will come right off.