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.
Next:
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!
